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
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
1/2 cup (30 grams) panko bread crumbs
1/2 cup (118 ml) milk
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)
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.