Maybe it’s a kid thing. Or, maybe a boy thing, but my kids freaking love meatballs. Any size, shape or composition, they will devour them. Especially these turkey meatballs. Slightly adapted from Sara Fortes recipe, they are easy to make and perfect to eat. They are light, but filling and full of deliciousness. The ricotta keeps them moist, while the other ingredients give them just the right flavor. Serve over pasta for the kids or Spaghetti squash for the paleos. Top with extra sauce and fresh Parmesan. Enjoy!
Turkey Meatballs in Tomato Sauce
Ingredients
- Meatballs
- ½ cup ricotta cheese
- 2 tbsp milk
- ⅓ cup grated parmesan, plus more for garnish
- 1 egg, beaten
- 2 cloves garlic, minced
- ⅓ cup minced red onion
- ½ tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup chopped flat-leaf parsley
- ⅔ cup panko bread crumbs or gluten free bread crumbs
- 1 pound ground turkey
- Sauce:
- 1-28 ounce can crushed tomatoes
- 3 cloves garlic minced
- 2 tablespoons butter
- 1Tablespoon sugar
- ½ teaspoon salt
- freshly ground pepper
- basil
Instructions
- Pre-heat the oven to 375 degrees.
- In a large mixing bowl combine the ricotta, milk, parmesan, egg, garlic, onion, parsley, salt, and pepper. Stir well. Add the panko and let sit a minute.
- Add the turkey and gently mix until meat and wet mixture is just combined. Be careful not to over mix. Cover and set aside for 30 minutes. **You can also leave in fridge over night.
- Meanwhile, line a baking sheet with parchment paper. Roll the meat mixture into 1½ inch balls and place them on the baking sheet, 1 inch apart and place on upper rack in oven. Roast the meatballs for 20 minutes to brown the edges. Remove and let cool.
- For the sauce, melt butter in large cast iron pot. Add the garlic and cook until just fragrant, about 2 min. add the crushed tomatoes and juice, breaking the tomatoes apart with your hands. Bring to a boil, reduce to a simmer and cook for 45 minutes, stirring occasionally. Add the sugar, salt and pepper. Stack about 10 basil leaves and using scissors, cut into small ribbons directly into the sauce. Cook about 10 minutes more and adjust seasonings if needed.
- Add the meatballs to the pot and serve with freshly grated parmesan.
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