Ingredients:

For the Sauce:

• 2 teaspoons olive oil
• 1 yellow onion diced
• 2 teaspoons minced garlic
• 1 lemon, zested
• 3/4 cup chicken stock divided
• 2 cans crushed tomatoes (14-ounce cans)
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground cinnamon

For the meatballs:

• 1 pound ground turkey
• 1 cup loosely packed fresh flat-leaf parsley leaves finely chopped
• 1 tablespoon finely minced fresh ginger
• 2 teaspoons minced garlic
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 large eggs lightly beaten

INSTRUCTIONS:

1. Prepare the sauce: Heat the olive oil in a large saucepan over medium heat, then add the onion and cook until soft but not brown, about 3 minutes. Add the garlic and lemon zest and cook for 1 more minute. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer 8 minutes.
2. Prepare the meatballs: Place rack in center of the oven and preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly coat with cooking spray and set aside.
3. In a medium bowl, lightly combine the turkey, parsley, ginger, garlic, cumin, cinnamon, salt, and pepper. Add the eggs, combining lightly with a fork and being careful not to compact the meat. Roll the meatballs into 1-inch balls (about 28 balls total), then arrange on the prepared baking sheet. Bake until cooked through, 15 to 18 minutes. Transfer to the skillet with the sauce, then use spoon to coat the meatballs.

Serving Size = 3 ounces of turkey meatball