Whether you’re using beef meatballs or, in our case, the lighter turkey variety for this hearty classic, you shouldn’t use just any whole grain. Because marinara—yes, good old “red sauce”—has a sweet taste to it, says Tallulah’s chef Walter Edward, who specializes in vegetable-and-grain-driven comfort food.
We recommend pairing it with a pasta packed with a tasty, nutty flavor, and Racconto 8 Whole Grain Spaghetti—blending eight healthy grains, including rye, buckwheat, and millet—fits the bill perfectly.
When you’re prepping your meatballs, says Edward, squeeze them just enough to hold their shape, to give them the perfect amount of tenderness. And if you’re still pan-frying your meatballs rather than using the (far easier) method of baking them, this recipe will cure you of the habit.
Recipe and photo courtesy of Chef Walter Edward at Tallulahs.
For the sauce: Put garlic, onion, carrot, and celery into a food processor and pulse until minced. Heat olive oil in a large saucepan over medium-high heat. Add the minced vegetables and cook until translucent. Reduce heat, add the remaining ingredients, partially cover, and simmer, stirring occasionally, for about 3 hours.
For the meatballs: Preheat oven to 350°F. In a large bowl, break up ground turkey with your hands, then add the bread and mix gently until the bread disappears in the meat. Gently mix in the other ingredients. Shape meatballs (about the size of an ice cream scoop) with your hands and place on a rimmed baking sheet lined with parchment paper. Bake for about 20 minutes, or just until golden brown and cooked through.