Ingredients:

  • 1 pound (450g) ground turkey (93% lean or leaner preferred)
  • 1/2 cup (60g) grated Parmesan cheese, finely grated
  • 1/4 cup (30g) breadcrumbs, plain (Italian breadcrumbs add extra flavour!)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup (60ml) milk (any kind - dairy, almond, soy work)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 28 ounces (795g) crushed tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Gently combine ground turkey, Parmesan cheese, breadcrumbs, egg, milk, garlic, parsley, Italian seasoning, salt, and pepper in a large bowl. Don't overmix!
  2. Cover the bowl and refrigerate for at least 20 minutes. This helps the meatballs hold their shape.
  3. Roll the turkey mixture into 1-inch meatballs.
  4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides. This adds flavour and helps them stay together.
  5. Remove meatballs. Add remaining olive oil in a large pan and saute the onion until softened. Add garlic and cook until fragrant.
  6. Add crushed tomatoes, sugar, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Bring to a simmer, then gently add the browned meatballs to the sauce.
  7. Cover the skillet and simmer for at least 30 minutes, or until the meatballs are cooked through and the sauce has thickened. Internal temperature should reach 165°F (74°C). Garnish with fresh basil, if desired.