Turkey Veggie Meatballs

• 2 Tablespoons Olive Oil, Divided
• 1/2 whole Onion, Diced
• 1 whole Carrot, Quartered And Diced
• 2 cloves Garlic, Minced
• 1 pound Lean Ground Turkey
• 1/4 teaspoons Each Of Salt, Pepper, Dried Basil And Dried Oregano
• 3/4 cups Bread Crumbs
• 13 cups Butternut Squash Puree
• 23 ounces, weight Jar Of Pasta Sauce
• 8 ounces, fluid Tomato Sauce

1. Over medium heat, saute the onion and carrot in a drizzle of olive oil for about 8-10 minutes, until tender.
2. Set aside and allow to cool.
3. In a glass bowl combine the garlic, turkey, spices, breadcrumbs and squash.
4. Once the onion and carrots have cooled, add them to the mixture and stir to combine.
5. Do not overmix.
6. Form into 25 or so, 1-inch-ish sized balls.
7. Heat a large skillet over medium high heat with about 1 tablespoon of olive oil and add the meatballs and cook until brown on all sides, about 8-10 minutes.
8. If your skillet is not large enough, do this step in batches so as not to overcrowd the pan.
9. Once the meatballs are all browned, add pasta sauce and tomato sauce and simmer for at least 20 minutes until the meatballs are cooked through.
10. Serve with your favorite whole wheat pasta.

olive oil, onion, carrot, garlic, ground turkey, salt, bread crumbs, butternut, pasta sauce, tomato sauce

Taken from tastykitchen.com/recipes/main-courses/turkey-veggie-meatballs/ (may not work)