Ingredients

Meatballs
  • 2 tablespoons Extra-virgin olive oil

  • 1 large onion, 1/4-inch dice

  • Salt & pepper to taste

  • 2 cloves garlic, smashed and chopped

  • Pinch crushed red pepper flakes

  • 2-pounds ground Turkey defrosted

  • 3 large eggs

  • 4 ounces Green Do Good Organic Kale Chopped

  • 1 cup grated Parmigiana

  • 1/4 cup of finely chopped Organic Greens Do Good basil

  • 1 1/2 cup breadcrumbs

  • 1/2 cup marinara sauce

Marinara

  • 1/4 cup extra-virgin olive oil

  • 2 large Spanish onions, cut into 1/4-inch dice

  • 4 large organic Greens Do Good basil leaves chopped

  • Kosher salt

  • 4 large garlic cloves, smashed and chopped

  • 4 (28-ounce) cans Italian plum San Marzano tomatoes

Step by Step Instructions

Meatballs // Yields: 12

Chef’s Note: You can use any type of ground meat like beef, turkey, pork or veal. Or a combination of meats to form the meat balls. I even make vegetable meatballs using either blanched eggplant, cauliflower or mushrooms and the result is a flavorful tasty meatball. The combinations are endless, have fun.

Step 1

Coat a large sauté pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color.

Step 2

Add the garlic and the crushed red pepper and sauté for another 1 to 2 minutes. Add chopped organic kale and sauté for another minute or so until wilted. Turn off heat and allow to cool. 

Step 3

In a large bowl combine the Ground turkey, eggs, Parmigiano, Ricotta, parsley, kale and breadcrumbs. It works well to Mix the mixture with your hands. Add the onion mixture and season generously with salt and mix some more. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. 

Step 4

Preheat the oven to 350 degrees F.

Step 5

Shape the meat into desired size. Some people like them big some people like them small. I prefer meatballs slightly larger than a golf ball 3 ounces. Coat a large sauté pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a large big pot of marinara sauce. If not using right away, they can be frozen for later use.

Marinara Sauce // Yields: 2 quarts
Step 1

Coat a large saucepot with olive oil and bring the pot to a medium-high heat. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Crush the tomatoes with your hands or food mill.

Step 2

Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste. Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. You can use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes perfectly.

Enjoy!

Live, Hydroponic Basil

Baby Kale

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