Prep time: 20-25 minutes

Cook time: 20-25 minutes

Meatball Materials:

• 1 lb. ground turkey
• 1 egg
• ¼ cup breadcrumbs
• 1 tbsp. Marjoram
• Salt and pepper to taste
• 3 garlic cloves diced

Sauce Materials:

• 3 tbsp. tomato paste
• 1 cup tomato sauce
• 2 cups water (I use 1 cup cooked pasta water and 1 cup regular water)
• 3-4 garlic cloves diced
• 1 large onion chopped
• 2 bell peppers chopped
• 1 carrot sliced into half moons
• 1 tbsp. marjoram
• 1 tbsp. sugar
• Salt and pepper to taste
• 1 tbsp. fresh parsley diced
• 1 tbsp. all purpose flour
• Couple tbsp. of vegetable oil
• Pasta of your choice

Process:

1. In a mixing bowl combine the meatball materials. Mix well using your hands.
2. Taking a marble sized amount of the mixture roll it into a ball and place on a clean plate.
3. Once finished set aside in the fridge.
4. Cook your pasta in salted water according to the package instructions.
5. In a skillet with high sides add some vegetable oil.
6. Keeping the heat on medium high add in the onions and cook stirring often until the onions cook down (about 3-4 minutes).
7. Add in the garlic and cook stirring constantly until fragrant.
8. Add in the carrots and peppers. Cook 5-6 minutes stirring occasionally.
9. Add in the pasta sauce and paste. Stir to incorporate everything.
10. Sprinkle the flour over the mixture and stir constantly for about 60 seconds to incorporate into the sauce and to cook out the gluey taste of the flour.
11. Add in 2 cups of water (I do 1 cup pasta water and 1 cup regular water). Mix well.
12. Season with salt, pepper, marjoram and sugar. Stir well to combine.
13. Cook for 4-5 minutes to let mixture come up to a simmer.
14. Add in the prepared meatballs. Mix lightly being careful not to break up the meatballs. Cook for 6-7 minutes on medium or until the meatballs are fully cooked through.
15. Add in the cooked pasta and stir to combine. Cook for an additional 2-3 minutes. Remove from heat and let rest for a few minutes.
16. Plate and ENJOY!