Ingredients:

  • 20 oz frozen lean turkey or beef meatballs
  • 1 tbsp extra virgin olive oil
  • 1/2 cup finely diced yellow onion
  • 3 cloves minced garlic
  • 2 cups crushed tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup low-sodium beef broth
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch deep skillet or Dutch oven. Add the diced onions and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the crushed tomatoes, balsamic vinegar, oregano, and smoked paprika. Stir in the broth. Bring the mixture to a gentle bubble, then reduce heat to low and simmer for 10 minutes.
  4. Add the frozen meatballs directly into the sauce. Stir gently to coat.
  5. Cover the pan with a lid and simmer for 15–20 minutes, occasionally rotating the meatballs with tongs until heated through and the sauce has reached a rich glaze.