Follow your favorite meatball recipe. This is mine. Substitute ground turkey (not the super lean kind, just regular ground turkey) for the meat, and forget about the spaghetti and mozzarella and any extras like that. Form the meatballs into small, Swedish-meatball-sized balls. Drizzle the meatballs with olive oil, and bake at 425 degrees just until golden brown on the outside (they don't need to be all the way cooked through, or they'll dry out).
In a large stock pot, heat 2 tablespoons of olive oil on medium heat. Roughly slice 2 yellow onions into half moons, and sauté them until they're soft. Drain a large jar of roasted red bell peppers, and sliced them. Add the peppers and 1 large jar of Arrabiata sauce (recommended: Mario Batali; if you like it really sauce, add 1 1/2 jars) to the pot. Add the meatballs to the pot, and simmer, lid on, for 15 to 20 minutes. Serve with toasted split baguette rolls. Spicy, hearty, fluffy, and delicious!
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