Ingredients

The following ingredients have 6 Servings
  • 20 oz 1.3 lb ground turkey breast 93% lean
  • 1/4 cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
  • 1/4 cup Pecorino or Parmesan cheese
  • 1/4 cup parsley (finely chopped)
  • 1 egg
  • 1 large clove garlic (crushed)
  • 1 tsp kosher salt + fresh pepper
  • 2 tsp olive oil
  • 4 cloves garlic (smashed)
  • 2 28 oz cans crushed tomatoes (I swear by Tuttorosso)
  • 1/2 small onion (cut in half but don't chop)
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/4 cup fresh chopped basil
  • salt and fresh pepper to taste

Instruction

  • In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
  • Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
  • If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
  • Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.