Ingredients:

  • 1 lb (454g) ground turkey (at least 93% lean)
  • 1/2 cup (40g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup (about 10g) finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup (60ml) water (or red wine, for extra flavour!)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. In a large bowl, gently combine ground turkey, panko breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, basil, red pepper flakes (if using), salt, and pepper. Don't overmix!
  2. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. This helps the meatballs hold their shape.
  3. Gently roll the meat mixture into 1-inch meatballs. Place them on a baking sheet lined with parchment paper.
  4. In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent. Add minced garlic and cook until fragrant.
  5. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, pepper, and water (or red wine). Bring the sauce to a simmer.
  6. Gently place the meatballs into the simmering sauce. Cover the skillet/Dutch oven and reduce heat to low.
  7. Simmer for 25-30 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). Turn meatballs occasionally to ensure even cooking. Learn how long to cook turkey for best results.
  8. Garnish with fresh basil (if desired) and serve over your choice of pasta, polenta, or as sliders.