Meatballs

• 1 lb lean ground turkey
• 1 egg
• 2 tsp Sambal Oelek
• 1 tsp garlic salt
• 1 tsp smoked paprika
• ¼ tsp black pepper
• ½ cup seasoned bread crumbs

Marinara Sauce

• 2 tbsp coconut oil, or olive oil
• ½ cup red onion, finely chopped
• 2 tbsp fresh ginger, peeled and grated or minced
• 3 cloves garlic, pressed
• 1 large can crushed tomatoes, (28oz)
• 1 tbsp Mirin (味醂), Shaoxing wine (紹興酒) or wine vinegar
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp Gochujang (고추장), or Sriracha
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ½ tsp cumin
• ½ tsp cinnamon

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Add ginger and garlic, sauté for a couple minutes. Add crushed tomatoes and remaining ingredients, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. In a large bowl combine meatball ingredients, mixing thoroughly, add bread crumbs until desired texture is achieved. Form into 1 inch balls and lightly brown in non-stick skillet, add to sauce, gently pushing into mixture. Simmer for another 20-30 minutes stirring gently to keep from sticking. Serve over pasta or rice. Garnish with chopped chives or thinly sliced green onion tops.