Homemade Meatballs {gluten free!}

I love homemade meatballs. Honestly, and this might be strange, I love them most when they're without sauce. I often make meatballs and serve them with a big scoop of mashed potatoes. But--the two men in my life really love their meatballs with sauce and 'oodles. How can I tell them no when they're both so darned cute?

My meatball measurements aren't precise, and I prefer to just dash around the kitchen adding a bit of this and that. You should do the same, adding extra seasoning and things as you see fit.

Meatball Ingredients:
Ground Turkey {about 1 lb.}
1 {small} White Onion, finely diced
1 Egg
1/2 Cup {or so} Gluten Free Oats
Salt & Pepper {a generous sprinkle of each}

To Make Meatballs:
In a medium bowl, combine the listed ingredients. Add other seasonings if you'd like, such as garlic or Italian herbs. Stir well with a wide, wooden spoon, or dive right in and mix with your hands.
Heat a bit of canola oil in a large skillet {I use my electric skillet--set to about 275 degrees--for even heat}, and begin forming the mixture into balls. I like mine to be a bit larger than a golf ball, and almost always wind up with 12 meatballs.
Place the meatballs in the skillet as you form them, taking care to turn them from time to time so that they brown on all sides.

While the meatballs cook, you can make your sauce:

Sauce Ingredients:
2 Tbsp. Olive Oil
1 {large} White Onion, diced
1 Orange or Yellow Bell Pepper, diced
2-3 Cloves of Garlic, crushed
1 {large, 29 oz.} Can of Tomato Sauce
Italian Seasoning {to taste, at least 2-3 Tbsp.}
Salt & Pepper

To Make the Sauce:
In a large, heavy pot, heat the olive oil over medium heat.
Add the onion and bell pepper, stirring frequently.
Stir in the garlic and cook an additional 2-3 minutes.
Add the tomato sauce, stirring to combine. Reduce the heat to medium-low.
Add a generous sprinkle of Italian seasoning, plus some salt and pepper, stirring to combine. Cover and allow the mixture to simmer for several minutes before tasting the sauce for seasoning. If you'd like to add a bit more, now is a great opportunity.

Finally, with the sauce simmering on low, gently place the meatballs into the pot. Cover and cook for 20 minutes or so {or longer!}, lifting the lid once or twice to turn the meatballs.

Serve with pasta or mashed potatoes.

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