Wild Rice & Turkey Meatballs in Fresh Tomato Sauce

Recipe from Flavours Magazine.

I was very surprised how delicious these meatballs were. Andrew and I even fought over the leftovers and he doesn't even usually eat leftovers!

What you'll need

Meatballs:

2 slices of whole wheat sandwich bread

3 tbsp Milk

500g Ground turkey

1/2 cup cooked wild rice

2 Shallots, minced

1 Egg, beaten

4 Green onions, minced

2 tsp Kosher salt

2 tsp Freshly ground pepper

Tomato Sauce:

1 tbsp Olive oil

1 Onion, diced

3 Garlic cloves, minced

1 796 mL can Diced tomatoes

1 tbsp Dried oregano

How to

1.  Meatballs: Preheat oven to 350°F. Discard crusts from bread and place slices into a food processor; pulse in the processor until crumbs form. Put bread into a small bowl and add milk; let soak for 5 minutes. Remove bread from bowl, discarding any remaining milk.

2.  Combine all ingredients in a bowl and gently mix together. Form into 2.5 cm (1") meatballs. Line a baking sheet with a silicone mat (or parchment paper) and place meatballs on top, leaving 2.5 cm (1") space between meatballs. 

3.  Bake in oven for 15 minutes or until juices run clear when pricked with a toothpick. Remove from heat.

4.  Tomato Sauce: Heat oil in a skillet set over medium heat. Add onion and cook for 5 minutes. Add garlic to pan and cook for 2 minutes. Add tomatoes and oregano. Reduce heat and simmer for 15 minutes.

5.  To serve, divide sauce evenly between 4 bowls. Place meatballs on top of tomato sauce and serve immediately.