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Rebecca's Spaghetti and (Turkey) Meatballs

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Serves 4

1 slice white bread, trimmed of crust
1/2 cup milk
1 pound ground turkey(have butcher do a mix of light and dark meat)(can use ground beef, chuck, as well)
½ teaspoon fresh thyme, chopped fine
½ teaspoon fresh oregano, chopped fine
1 tablespoon fresh Italian parsley, chopped fine
½ teaspoon fresh rosemary, chopped fine
1 egg
½ yellow onion, chopped fine
3 tablespoons grated parmesean cheese
salt and pepper to taste
Panko bread crumbs, enough to cover a plate(you can also use regular bread crumbs)
Vegtable oil
½ cup carrots, grated
1 glove garlic, diced fine
2 cups fresh tomatoes or 2 small cans of chopped tomatoes with their juices.

Heat bread and milk on stove on low until bread has absorbed all the milk, remove from stove and cool. Add to large bowl with meat, herbs, egg, onion, salt and pepper, and cheese. Mix with your hands, being careful not to squeeze too hard. When combined roll into about 1 inch balls and roll balls in bread crumbs. Place in fridge to set. Meanwhile, heat enough vegetable oil in a sautee pan to come up about ¼ inch on the pan. When hot, slip in meatballs. Brown in batches making sure all sides get brown. Remove onto paper towels and drain. Skip some oil from the pan until only about a tablespoon is left, then add carrots and garlic, cook until soft then add tomatoes, pinch of salt and return meatballs to pan. Cover and simmer for 20 minutes on low-medium heat turning meatballs half-way through.

Serve with your favorite pasta.

 

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