Turkey Meatballs in Butter Tomato Sauce
Tender baked turkey meatballs with parmesan, parsley and a pinch of nutmeg, simmered in a silky butter-and-basil tomato sauce. Great over pasta or crusty bread.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
The butter rounds out the tomatoes so the sauce tastes slow-cooked with very little effort. Thigh meat keeps the turkey juicy; if you only find lean breast, add an extra tablespoon of milk to the panko. The cooked meatballs freeze well for up to 3 months.
Method
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Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment and brush with the olive oil.
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Stir the panko and milk together in a large bowl and let sit until soft and paste-like.
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Add the turkey, egg, parmesan, parsley, oregano, salt, pepper and nutmeg. Mix gently with your hands just until combined; overworking makes the meatballs tough.
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Roll into about 20 balls the size of a golf ball, using slightly damp hands, and set on the pan.
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Bake , until lightly browned and cooked through (165°F / 74°C inside).
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While they bake, pour the tomatoes into a wide saucepan and crush them with a spoon or your hands. Add the butter, sugar and salt for the sauce.
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Simmer over medium-low heat, stirring now and then, for , until thickened and glossy.
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Slide the meatballs into the sauce and simmer , spooning the sauce over them. Tear in the basil and serve.
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