Turkey Meatballs in a Marinara Sauce

Make the sauce first. In a large deep sided skillet set over medium to high heat, add the olive oil, onions and garlic. Stir well and leave to cook, stirring occasionally for about 10 minutes. Add the tomatoes, stir well and reduce heat to medium low. Leave to cook for about 30 to 40 minutes, or until most of the liquid has evaporated. Stir occasionally while cooking. Add oregano, basil, salt, pepper and sugar. Stir well and transfer to a blender to blend the sauce. Set aside.

In a large bowl, combine the ground turkey, diced onion, bread crumbs, egg, oregano, garlic powder, onion powder, Worcestershire sauce, salt, pepper and chopped parsley. Mix well with your hands. Form into small balls and repeat for all the mixture.

Over a high heat, heat enough olive oil in a large skillet to go about 1 inch up the sides of the pan. Add one meatball to test if the oil is hot enough. It should sizzle. Add as many meatballs to the pan as you can at one time. Just brown them for a few minutes on each side. You don't want to cook them all the way through. Remove from oil and drain on paper towels. Repeat for all the meatballs.

In a large clean skillet set over medium to low heat, add the marinara sauce and meatballs. Stir, cover and leave to simmer for about 15 minutes.

Serve over pasta and garnish with extra parsley and parmesan if desired.