We love these easy turkey meatballs cooked in a simple tomato basil sauce. This recipe has no lengthy cooking times, no baking, and no searing. Instead, we simmer the meatballs in a simple tomato basil sauce.
Use a light touch when mixing and forming the meatballs. Also, when you add them to the sauce, be careful not to stir it for about 10 minutes so the meatballs can firm up. Once they’ve cooked and firmed up a bit, you can stir them normally. Serve these with a dollop of ricotta cheese, spooned over spaghetti or with rustic bread.
1 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 crushed tomatoes
1 large basil sprig plus handful of torn basil leaves
Salt
1/2 cup panko bread crumbs, regular bread crumbs or homemade bread crumbs
1/2 cup milk, we use reduced fat
1 large egg
1 ½ 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)
Heat the olive oil over medium heat in a large skillet with sides and lid. Add the garlic and red pepper flakes, then cook for 30 seconds to 1 minute.
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.
Add the breadcrumbs, milk, egg, cheese, parsley, oregano, and salt to a large bowl. Stir until well blended.
Add the ground turkey and use a fork or fingers to 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 22 to 24 meatballs.
Gently drop the meatballs into tomato sauce. It’s okay if the sauce does not entirely cover the tops.
Cover the skillet and cook for 20 minutes. After 20 minutes, the meatballs will have firmed up, so you can gently shimmy the skillet to move the meatballs around in the sauce.
Cook for another 5 to 10 minutes or until the meatballs are thoroughly cooked. Just before serving, scatter torn basil leaves over meatballs and sauce.
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