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American · Dinner

Turkey meatballs with tomato sauce

Juicy turkey-Parmesan meatballs gently browned and finished in a basil tomato sauce, with milk-soaked crumbs and grated onion protecting the lean meat.

About 1 hr 25 minTotal
About 1 hr 10 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Tender turkey meatballs in thick tomato sauce with basil and finely grated Parmesan.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 1/2 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 2 pounds 93%-lean ground turkey
  • 1 large egg
  • 1/2 cup finely grated Parmesan, plus more for serving
  • 1/2 small yellow onion, finely grated
  • 2 garlic cloves, finely grated
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon dried oregano, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 28-ounce cans whole peeled tomatoes, crushed by hand
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup fresh basil leaves, torn

Instructions

  1. Soak panko in milk 10 minutes. Add turkey, egg, Parmesan, grated onion and garlic, parsley, 1 teaspoon salt, half the oregano, and pepper. Fold gently until just combined and shape into twenty-four equal meatballs with damp hands.

  2. Heat 2 tablespoons oil in a over medium. Brown meatballs in batches, turning carefully, 5 to 7 minutes total; transfer to a plate. They need not be cooked through.

  3. Add remaining oil and diced onion; cook until soft, 7 minutes. Add minced garlic, tomato paste, red-pepper flakes, remaining oregano, and salt; cook until paste darkens. Add tomatoes and simmer 15 minutes.

  4. Nest meatballs in sauce, cover partly, and simmer gently, turning once, until centers reach 165°F, 12 to 15 minutes. Rest off heat 5 minutes, fold in basil, and serve with extra Parmesan.

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