Easy Turkey Meatballs in Tomato Basil Sauce
Easy turkey meatballs cooked in a simple tomato basil sauce. There are no lengthy cooking times, no baking, and no searing these meatballs. Instead, they are simmered in a simple tomato basil sauce. Have a light touch when mixing and forming the meatballs. Also, when you add them to the sauce, be careful not to stir the sauce for about 10 minutes so the meatballs have a chance to firm up. Once they’ve cooked and firmed up a bit, you can stir normally. Serve these along with a dollop of ricotta cheese, over spaghetti, or with rustic bread.
YOU WILL NEED
TOMATO BASIL SAUCE1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 (28-ounce) cans of crushed tomatoes
1 large basil sprig plus a handful of torn basil leaves
TURKEY MEATBALLS1/2 cup panko bread crumbs, regular bread crumbs or homemade bread crumbs
1/2 cup milk, we use reduced-fat
1 large egg
1 1/2 ounces Parmigiano-Reggiano cheese, coarsely grated (generous 1/2 cup)
1/4 cup fresh parsley leaves and tender stems, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)
- MAKE SAUCE
In a large skillet with sides and lid, heat the olive oil over medium heat. Add the garlic, and red pepper flakes then cook 30 seconds to 1 minute until fragrant. Stir in the tomato paste and cook, stirring often, until the color turns from bright red to orange, about 2 minutes.
Pour in the crushed tomatoes and a generous pinch of salt. Bring to a simmer. Add the basil sprig then taste for seasoning. Adjust with additional salt if needed. Continue to simmer while you prepare the meatballs.
Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, parsley, oregano, and salt. Stir until well blended.
Add the ground turkey and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
Wet your hands, and then form the mixture into 1-inch balls. You should get about 24 meatballs.
Gently drop the meatballs into tomato sauce. (It’s okay if the sauce does not entirely cover some). Cover the skillet and cook for 20 minutes. Gently shimmy the skillet to move the meatballs around a little and then cook another 5 to 10 minutes or until the meatballs are thoroughly cooked. Just before serving, scatter torn basil leaves over meatballs and sauce.
ADAM AND JOANNE’S TIPS
- Storing leftover meatballs: Store leftover meatballs in a food-safe container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
- Make-ahead sauce: The tomato basil sauce can be made in advance and should last in your refrigerator for up to 3 days and in your freezer for about three months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store sauces. To thaw, leave it overnight in the refrigerator.
- Make-ahead meatballs: Arrange shaped and uncooked meatballs in a dish or on a baking sheet, without touching. Cover and refrigerate for up to 1 day.
- Freezing uncooked meatballs: Prepare the recipe through the shaping step. Arrange them on a foil-lined baking sheet and freeze until solid. Place the frozen meatballs in a freezer container or freezer bag, and freeze for up to 1 month. Thaw meatballs in the refrigerator overnight before cooking.
- Freezing cooked meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or food-safe bag. Freeze for up to 1 month. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat them in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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