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Turkey Meatballs Basil Tomato Sauce

Cinnamon Sugar Doughnut Holes

We love these meatballs. There’s no lengthy cooking times, no baking and no searing the meatballs.

The sauce is very simple with crushed canned tomatoes, a little tomato paste and fresh basil. The meatballs are filled with parmesan cheese, parsley and a little oregano. We love these served alone with a dollop of ricotta cheese, over spaghetti or with rustic bread.
Make and enjoy the same day or cool to room temperature cover then keep up to 2 days in the refrigerator. You can also freeze up to 1 month

Yield: 4

Tomato Basil Sauce

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans crushed tomatoes
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons torn basil leaves

Turkey Meatballs
1/2 cup (30 grams) panko bread crumbs
1/2 cup (118 ml) milk
1 egg
1/2 cup (28 grams) grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound (453 grams) ground turkey (93% lean)

Cinnamon Sugar Doughnut Holes

In a large skillet with sides, heat olive oil over medium heat. Add minced garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.
Stir in tomatoes and tomato paste then bring to a simmer. Season with salt (we used about 1/2 teaspoon), and then add basil spring. Allow sauce to simmer gently while preparing meatballs.
To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit 5 minutes.
Add egg, Parmigiano-Reggiano cheese, parsley, oregano and salt to bowl. Stir until combined.
Next, add turkey then use a fork or fingers to mix everything together until barely combined. For tender meatballs, try not to over mix.
Wet your hands and form mixture into 1-inch meatballs. This should make about 24 meatballs.

Gently drop meatballs into tomato sauce. (It’s okay if some are not completely covered by the sauce). Cover skillet with a lid and cook 20 minutes then gently shimmy or shake the skillet to move the meatballs around a little. Cook another 5 to 10 minutes or until turkey is cooked through.
Before serving, scatter about 2 tablespoons of torn basil leaves over meatballs and sauce.
Serve alone, over spaghetti or with rustic bread.


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Written by Allfoodrecipes


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