Turkey Meatballs in Tomato Basil Sauce
Tender baked turkey meatballs with Parmesan and fresh herbs, simmered in a bright tomato and basil sauce. Serve over pasta, polenta or with crusty bread.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Ground turkey is lean, so the soaked breadcrumbs and milk are what keep these meatballs juicy. Baking them first means no splattering pan and an even browning. The meatballs freeze well in the sauce for up to 3 months.
Method
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Heat the oven to 425 F and line a rimmed baking sheet with parchment paper.
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Stir the breadcrumbs and milk together in a large bowl and let them sit for until soft.
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Add the turkey, egg, Parmesan, parsley, 1 teaspoon salt, pepper and oregano. Mix gently with your hands until just combined, since overmixing makes tough meatballs.
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Roll the mixture into 16 balls, about 2 tablespoons each, and set them on the baking sheet. Brush with 1 tablespoon of the oil.
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Bake for , until browned and cooked through to 165 F.
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Meanwhile, pour the tomatoes into a large deep skillet and crush them with a wooden spoon or your hands. Add the remaining oil, the sauce salt, sugar and red pepper flakes.
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Simmer the sauce over medium heat for , stirring now and then, until thickened.
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Add the baked meatballs to the sauce and simmer gently for , spooning the sauce over them.
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Stir in half of the basil, then serve topped with the rest of the basil and extra Parmesan.
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