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How to Make Baked Meatballs In Tomato Sauce
- Preheat oven to 350°F (175°C).
- In a large non-stick skillet, sauté 1 cup chopped celery, 1 cup chopped green bell pepper, and 1/2 cup chopped red onion until softened (about 5-7 minutes).
- In a large bowl, combine the sautéed vegetables with 1 cup cooked brown rice, 1/4 cup chopped fresh parsley, 1 teaspoon kosher salt, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/4 teaspoon black pepper.
- Set aside to cool slightly.
- Once cool, gently incorporate 1.5 lbs ground turkey into the vegetable mixture. Mix until just combined. Shape the mixture into 16 evenly sized meatballs.
- Lightly grease a large casserole dish with cooking spray or olive oil.
- Arrange the meatballs in the prepared casserole dish.
- In a separate large bowl, whisk together 2 (10.75 ounce) cans undiluted tomato soup, 1 tablespoon Worcestershire sauce, 1 cup hot beef broth, and 1 (14.5 ounce) can stewed tomatoes.
- Pour the tomato sauce mixture evenly over the meatballs.
- Cover the casserole dish with a lid or aluminum foil.
- Bake for approximately 2 hours, turning the meatballs halfway through cooking. Check for doneness after 1.5 hours; cooking time may vary slightly depending on your oven.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
126g
Fat
30g
Carbs
28g
