Turkey Meatballs with Sauce

From Dani Vest

Meatballs
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey (I buy 99% lean)
1/2 C freshly grated Romano cheese (optional)
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
salt
black pepper

1. Preheat oven to 450

2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.

3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.

4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.

5. Bake for 20 minutes

Sauce
1 large can whole tomatoes
2 garlic cloves - smashed and minced
chopped fresh flat leaf parsley
1 can tomato paste
salt
pepper
dried basil
sugar or honey

Combine ingredients to suit your taste as a pasta sauce.

*** Combine the sauce and meatballs and freeze in freezer bags. ***