Turkey and artichoke meatballs in marinara sauce
- ½ yellow onion
- 2 ½ cups artichoke hearts
- 2 tbsp olive oil
- 4 ⅓ cups broccoli
- ½ cup chopped basil
- 1 ½ lbs ground turkey
- 2 cups tomato pasta sauce
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or foil.
Peel and dice onion. Dice artichoke hearts.
Add half the olive oil to a skillet over medium heat. When oil is shimmering, add onion and artichoke hearts. Cook 4 to 5 minutes until softened. Set aside to cool slightly.
Meanwhile, cut broccoli into florets. Transfer to one baking sheet; drizzle with remaining olive oil and sprinkle with salt and pepper.
Coarsely chop basil. In a large bowl, combine ground turkey, basil, salt and pepper. Add artichoke hearts mixture; mix well. Form into meatballs and place on prepared baking sheet.
Bake both broccoli and meatballs for 15 minutes, removing pans halfway through to stir, and testing regularly for doneness.
Divide meatballs and broccoli between plates and serve with tomato sauce for dipping.