A simple recipe for gluten-free, oven-baked turkey meatballs, featuring fresh herbs and ricotta cheese, plus a recipe for a quick marinara dipping sauce.
Add olive oil to a large saucepan over medium heat. Add the onion and saute 2-3 minutes, add the garlic and sauté 1 minute more.
Add the tomatoes, sugar, salt, pepper and red pepper flakes and stir to combine. Allow to rapidly simmer for 15 minutes, uncovered, stirring often.
To serve as an hors d’œuvre, transfer the meatballs to a platter, place toothpicks in each ball and have a generous bowl of marinara on the side for dipping. You could place meatballs in a chafing dish, or crockpot on the warm setting, cover with sauce and stir.
To serve as an entree, serve over cooked pasta, creamy Fail-Proof Polenta or Spaghetti Squash with Basil and Parmesan, and enjoy.
The Anthony Kitchen