This is a versatile recipe that you can sneak just about any vegetable in, useful for my picky 7-year old, and also as we approach cruciferous vegetable season (I’m thinking of sneaking lots of cabbage in.)

Basil Turkey Meatballs with Hidden Veggie Sauce

Serves 4-6

1 pound lean ground turkey

2 garlic cloves, grated

1 large egg, lightly beaten

1/4 cup fine dry bread crumbs

2 tablespoons chopped basil

1 bell pepper, stem, membranes and seeds removed, roughly chopped

1 carrot, peeled, roughly chopped

1 cup broccoli, tough stems removed, cut into florets

1 cup chopped onion

2 tablespoons chopped Italian parsley

One 15-ounce can peeled whole tomatoes with their juices

1 teaspoon sugar

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

In a large bowl, mix together the ground turkey, garlic, eggs, bread crumbs, and basil, and season generously with salt and pepper. Using lightly moistened hands, roll the mixture into 8-10 meatballs, about 3 tablespoons each.  

Add the bell pepper, carrot, broccoli, onion and parsley to the bowl of a food processor and run until the vegetables are chopped very fine. Add the tomatoes and process until smooth. Season with salt and pepper.  

In a Dutch oven or cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 7 to 10 minutes. Transfer to a plate. Add the tomato sauce and sugar to the skillet and simmer until slightly thickened, about 10-15 minutes. Taste for seasoning and add more salt and pepper if desired. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 5 minutes longer. Transfer to a bowl and serve.