Thursday, August 10, 2006

Marinara and Turkey Meatballs.....

Growing up in South Florida, I probably ate as much Italian food as I did Jewish Food. It seems like most everyone in Florida is from NY. When I go back to visit, I never fail to visit Mario the Baker in Sunrise, Florida and Mia Grill in Hollywood, Florida. The one thing that I judge all Italian restaurants on is their Marinara sauce. Its funny though, its not hard to make a good sauce, you just need a few simple ingredients. I've perfected my Marinara sauce and I dare say its as good as the two in Florida that I love. I continued the cooking spree today with Sauce and turkey meatballs. The sauce is simply EVOO, garlic( local), onion, a carrot, and 3 cans of SAN MARZANO tomatoes. These are the key. San Marzano's are grown in Italy in special soil. This makes a tomato that is very low in acid. No sugar is needed in this sauce.

The turkey meatballs are made entirely in the food processor. My recipe is based on one I took from Cooking Light years ago. They consist of ground turkey, zucchini, carrot, green onion, wheat bread, egg white, salt, pepper and parsely. I bake them instead of frying them and let them simmer in the flavorful sauce. Please don't top this with canned parmesean cheese, only reggiano will do. Mangia!!


Blogger wheresmymind said...

ahhh...was wondering why the meatballs were green...zucchini?

5:24 AM, August 11, 2006

Blogger Heather said...

You know I am going to have to make this right? Can you send me an email with the recipe?

6:31 AM, August 15, 2006


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