Turkey Meatballs in Tomato Sauce

Ingredients

• 1/2 cup plain dry breadcrumbs (55 g)
• 1/4 cup milk (60 ml)
• 1 pound ground turkey, about 93% lean (450 g)
• 1 large egg
• 1/4 cup finely grated Parmesan (25 g)
• 3 garlic cloves, minced, divided
• 1 teaspoon dried oregano, divided
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil, plus a little for the baking sheet
• 1 small yellow onion, finely diced
• 2 tablespoons tomato paste
• 1 can crushed tomatoes (28 ounces / 794 g)
• 1/2 cup water (120 ml), plus more if needed
• 2 tablespoons chopped fresh basil

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Lightly oil a rimmed baking sheet. Stir the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the turkey, egg, Parmesan, 1 minced garlic clove, 1/2 teaspoon oregano, 1/2 teaspoon salt, and the pepper. Mix gently with clean hands just until combined.

2. 02

   Shape into about 20 meatballs, each roughly 1 1/2 inches across, and space them on the baking sheet. Bake for 12–16 minutes, until lightly browned and a thermometer inserted sideways into the center of several meatballs reads 165°F (74°C). Wash hands and utensils after handling raw turkey.

3. 03

   While the meatballs bake, heat the tablespoon oil in a large deep skillet over medium heat. Soften the onion for 5–6 minutes. Stir in the remaining garlic and oregano and cook for 30 seconds, then add the tomato paste and cook for 1 minute. Add the crushed tomatoes, water, and remaining 1/4 teaspoon salt.

4. 04

   Bring the sauce to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. Transfer the cooked meatballs into the sauce and simmer gently for another 5 minutes. Add a splash of water if the sauce becomes too thick. Stir in the basil and taste before adding more salt.

5. 05

   Serve about 5 meatballs per person with sauce. Pasta, rice, or bread can be served alongside; these are not included in the ingredient quantities. Avoid extra-lean turkey breast mince here, which can give a drier result. The sauce and meatballs cook in parallel to fit the stated timing.

6. 06

   Refrigerate leftovers within 2 hours in shallow covered containers for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator and reheat gently in the sauce until the meatball centers reach 165°F (74°C).