We tried this recipe: http://www.skinnytaste.com/skinny-italian-meatballs-turkey-1-p/ We made the following modifications: (1) we first sautéed 1 medium onion (chopped) in olive oil, then added the crushed garlic cloves and sautéed for a minute before adding the crushed tomatoes and herbs; (2) we replaced half (28 oz) of crushed tomatoes with 29 oz chopped canned tomatoes that we puréed in a hand-held food processor; (3) for the meatballs, we combined ¼ cup plain breadcrumbs with some fresh herbs (marjoram and rosemary) and spices (¼ tsp each dried onion and dried garlic); (4) we used grated grana padano in lieu of parmesan reggiano; and (5) at the end of cooking, we added some sugar, red wine, and red wine vinegar for balance. For the breadcrumbs, we loosely followed this recipe: http://www.tasteofhome.com/recipes/seasoned-bread-crumbs (Oct. 2016)
Cooking Adventures 