SUN-DRIED TOMATO TURKEY MEATBALL BAKE

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the meatballs. In a medium bowl, combine the turkey, ricotta, oregano, and a pinch each of salt and pepper.

Step 2

Using your hands,

Step 3

Preheat the oven to 375°F.

Step 4

PREP TIME: 25 minutes COOK TIME: 1 hour Parmesan, sun-dried tomatoes, 1 garlic clove, 1 teaspoon of the TOTAL TIME: 1 hour 25 minutes

Step 5

mix well to combine.

Step 6

Grease your hands with a bit of olive oil and roll the meat into sixteen 2-tablespoon-size balls, placing them in a 9 * 13-inch baking dish.

Step 7

Drizzle the reserved sun-dried tomato oil over the meatballs and place the baking dish in the oven.

Step 8

Bake until the meatballs are crisp on the outside but not yet cooked through, about 10 minutes.

Step 9

Remove the dish from the oven, but leave the oven on.

Step 10

Make the sauce.

Step 11

Meanwhile, in a large bowl, combine the marinara sauce, 2 cups of water, the vinegar, eggs, the remaining 2 garlic cloves, the remaining 1 teaspoon of oregano, the pasta, and a pinch of red pepper flakes.

Step 12

Pour the pasta and tomato sauce mixture around the meatballs, gently stirring to distribute.

Step 13

Sprinkle the mozzarella over the top.

Step 14

Cover the baking dish with aluminum foil and bake until the sauce has thickened and the noodles have cooked, about 40 minutes more.

Step 15

Turn the oven to broil, remove the foil, and cook until the top of the bake is golden brown, about 5 minutes.

Step 16

Let the bake cool for 5 minutes, then top with fresh basil and serve.

Step 17

the turkey.