Turkey Meatballs in Tomato Sauce
Recipe by gingham
Tender meatballs bake while the sauce simmers, then finish together. Good over pasta, polenta, or in a split roll.
Ingredients
Meatballs
- 1 lb ground turkey
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 1 egg
- 1/2 cup grated Parmesan, plus more to serve
- 2 cloves garlic, grated
- 2 tbsp chopped parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp kosher salt
Method
Heat the oven to 425°F and line a sheet pan with parchment.
In a large bowl, stir the panko into the milk and let it soak for 5 minutes. Add the turkey, egg, Parmesan, garlic, parsley, salt, and pepper, and mix gently with your hands until just combined.
With wet hands, roll the mixture into balls about the size of a golf ball, about 20 in all, and set them on the pan. Bake for 15 minutes, until lightly browned.
While they bake, warm the oil in a wide pot over medium heat and cook the onion until soft, about 6 minutes. Add the tomatoes, oregano, and salt, bring to a simmer, and cook for 10 minutes.
Slide the meatballs into the sauce, spoon it over them, and simmer gently for 10 minutes more, until cooked through (165°F in the middle).
Serve with more Parmesan.
Notes from the source
Mix lightly, since pressing hard makes dense meatballs. They freeze well in their sauce for up to 3 months.