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RECIPE

Turkey Meatballs with Fresh Tomato-Basil Sauce

Oval Dutch Oven

Poultry

Under 1 hr.

4-6

INGREDIENTS

For the meatballs

1 pound ground turkey

Handful basil, chopped

1 cup breadcrumbs

1 clove garlic, minced

1/2 onion, finely chopped

1/2 cup Parmesan, grated

2 tablespoons olive oil


For the sauce

1 clove garlic, minced

1 shallot, finely chopped

1 can crushed tomatoes

1 teaspoon sugar

1 pinch red pepper flakes

6 basil leaves, roughly chopped, plus more for garnish

Salt and pepper to taste

2 tablespoons olive oil

Freshly grated Parmesan

 

INSTRUCTIONS

Preheat oven to 350 F.

In a large bowl, combine turkey, basil, breadcrumbs, garlic, onion and Parmesan. Mix until thoroughly combined. With your hands, form the mixture into balls 3 inches in diameter.

Heat olive oil in the oval wide Dutch oven over medium-high heat. Sear the meatballs until brown on all sides. Once browned, transfer the pan to the oven and bake 20 - 25 minutes, until a thermometer inserted into the meatballs reads 165 F. Return the pan to the stovetop and remove the meatballs.

Begin the sauce by sauteing garlic and shallot until fragrant and translucent. Add crushed tomatoes, sugar, red pepper flakes, basil and salt and pepper. Bring to a simmer. Stir in olive oil. Return meatballs to sauce and heat through.

Serve with chopped basil and freshly grated Parmesan.

INGREDIENTS

For the meatballs

1 pound ground turkey

Handful basil, chopped

1 cup breadcrumbs

1 clove garlic, minced

1/2 onion, finely chopped

1/2 cup Parmesan, grated

2 tablespoons olive oil


For the sauce

1 clove garlic, minced

1 shallot, finely chopped

1 can crushed tomatoes

1 teaspoon sugar

1 pinch red pepper flakes

6 basil leaves, roughly chopped, plus more for garnish

Salt and pepper to taste

2 tablespoons olive oil

Freshly grated Parmesan

 

INSTRUCTIONS

Preheat oven to 350 F.

In a large bowl, combine turkey, basil, breadcrumbs, garlic, onion and Parmesan. Mix until thoroughly combined. With your hands, form the mixture into balls 3 inches in diameter.

Heat olive oil in the oval wide Dutch oven over medium-high heat. Sear the meatballs until brown on all sides. Once browned, transfer the pan to the oven and bake 20 - 25 minutes, until a thermometer inserted into the meatballs reads 165 F. Return the pan to the stovetop and remove the meatballs.

Begin the sauce by sauteing garlic and shallot until fragrant and translucent. Add crushed tomatoes, sugar, red pepper flakes, basil and salt and pepper. Bring to a simmer. Stir in olive oil. Return meatballs to sauce and heat through.

Serve with chopped basil and freshly grated Parmesan.

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