Gluten-Free Turkey Meatballs in Marinara Sauce

• 1 medium Yellow onion
• 2 tbsp Olive oil
• 2 cloves Garlic
• 500 g Minced turkey
• 1 Egg
• 50 g Parmesan
• 60 g Gluten-free bread crumbs
• 1 tsp Dried oregano
• 10 g Fresh parsley
• 700 g Marinara sauce

1. Finely chop the onion and parsley, then finely grate the garlic. Set aside a small handful of the parsley for serving.
2. In a mixing bowl, combine the minced turkey, egg, parmesan, gluten-free bread crumbs, dried oregano, most of the parsley, half the garlic, and half the onion. Mix gently until just combined, then roll into 16 meatballs.
3. Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook for 6 to 8 minutes, turning carefully, until browned all over (they will not be cooked through yet).
4. Move the meatballs to the edge of the pan and add the remaining onion. Cook for 3 to 4 minutes until softened, then stir in the remaining garlic for 30 seconds until fragrant.
5. Pour in the marinara sauce and bring to a gentle simmer, scraping up any browned bits from the pan. Cover and simmer on a low heat for 12 to 15 minutes, turning the meatballs once, until cooked through and the sauce has thickened slightly.
6. Scatter over the reserved parsley and serve hot. If you like, spoon the meatballs and sauce over gluten-free pasta or creamy polenta.

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