Turkey Meatballs w marinara sauce

Original recipe here: https://oursaltykitchen.com/paleo-turkey-meatballs-marinara/

My version is below. Hubby ate w carbanada protein noodles and served with a side salad. The longer the sauce simmers and the longer the meatballs simmer in the sauce (prefer 4-6 hours) the better, but you can make this dish in an hour.

Makes 6 servings (3 meatballs each)

Ingredients

Marinara Sauce

• 1/2 tsp Avocado oil
• 1/2 white onion, diced to 1/2" (I use frozen chopped)
• 2 cloves garlic, minced
• 1 can tomato paste
• 1 28-oz can crushed tomatoes
• 1/2 - 1 can of water (use crushed tomato can)
• 1/4c fresh Parsley, 1/2 tsp dried basil, 1/4 tsp pink Himalayan salt, 1/4 tsp pepper, few red pepper flakes, 1/4 tsp dried oregano

Ground Turkey Meatballs

• 1/2 white onion, coarsely chopped
• 1/2 c. loosely packed parsley
• 2 cloves garlic, smashed
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp pink Himalayan salt 
• 1/2 tsp cracked black pepper
• pinch dried oregano
• pinch red pepper flakes
• 2 lb ground turkey - 99% 
• 1 egg
• 1/4 cup italian bread crumbs 
• 2 tbsp avocado oil

Instructions

• Preheat the oven to 350*. 
• Start the marinara sauce. Place a saucepan over medium high heat. Add 1/2 tsp avocado oil and heat until it shimmers. Add the onion and saute, stirring frequently, until translucent, 5-6 minutes. 
• Add the garlic and saute, stirring continuously, until fragrant, an additional 1 minute.
• Add the tomato paste, and stir until incorporated into the onions and garlic. 
• Add the tomatoes and water. Add the marinara seasonings and stir. Bring to a boil, then reduce to medium low. Cover and simmer over medium low heat, stirring occasionally, until the sauce is deep red in color, 25-30 minutes minimum. Simmer sauce as long as possible...several hours is the best 😊. Taste occasionally and add more seasonings if needed. 
• For the meatballs - Add the chopped onion, parsley, and garlic to the bowl of a food processor. Pulse 10-15 seconds, or until the ingredients are finely minced.
• Add the spices, bread crumbs, salt, and pepper to the mixture and pulse a few times to incorporate, scraping down the sides as needed to ensure an even distribution.
• Break up the turkey into small chunks and add it to the onion and herb mixture, then add the egg. Pulse the mixture 8-10 times, or until the ingredients are just barely incorporated. 
• Roll approximately 1 heaping tablespoon of the turkey mixture into a meatball and set aside. Repeat with the remaining turkey mixture until you have approximately 18 uniformly sized meatballs. The meatballs will be very soft and moist at this stage.
• Heat a Large skillet over medium high heat. Add 2 tbsp avocado oil and heat until it shimmers. Add meatballs to the pan and sear on one side. After a couple of minutes flip w the meatballs w a fork or tongs and sear the other side. 
• Spray a cookie sheet with Pam. Transfer meatballs to the cookie sheet and place in the oven and bake until the meatballs are cooked through, 15-18 minutes. (Until 165*). Pour the flavored left over oil from the turkey pan into the sauce and stir (adds flavor). 
• If there is time, add meatballs to sauce and simmer for 2-4 hours. Remove the meatballs from the oven and toss in the marinara sauce. These keep well in the fridge for up to 3 days, or freeze for up to two months.