TURKEY MEATBALLS
IN A CLASSIC TOMATO SAUCE
The undetectable mushrooms are a game changer in the dish. They add an oomph of extra flavor and meatiness while keeping the turkey wonderfully moist.
Serves 4-5
Total Time : 2 hour 30 min. | Total Active Time: 40 min.
Turkey Meatballs in a Classic Tomato Sauce
Yield: 4-5
Prep time: 45 MinCook time: 45 MinTotal time: 1 H & 30 M
Ingredients
Tomato Sauce
- 1 large shallot, thinly slices
- 4 garlic cloves, thinly sliced
- 1 tbsp butter
- 3 tbsp olive oil
- ½ tsp red pepper flakes
- ½ tsp sugar
- 1 28 oz can whole San Marzano tomatoes
Turkey Meatballs
- 1 lb ground turkey (at least 7% fat)
- ½ cup ricotta
- ½ lb mushrooms, trimmed (small ones like cremini or white button mushrooms)
- 1 egg, whisked
- 3/4 cup breadcrumbs
Instructions
Tomato Sauce
- Thinly slice the garlic and shallots.
- Heat 3 tbsp olive oil and 1 tbsp butter over medium heat in a heavy bottomed pot. Once the butter melts and bubbles begin to form add 1/2 tsp of red pepper flakes, and fry for about 30 seconds. Then add the shallots and garlic.
- Cook for 10 minutes, stirring occasionally, until the shallots and garlic are softened and just very slightly golden.
- Add the can of tomatoes, mix well and bring to a simmer.
- Cover with a lid and let the mixture simmer for 20-30 minutes, stirring occasionally.
- Blend with an immersion blender until smooth, keeping some chunks if desired for texture.
- Add 1/2 tsp sugar to taste, and mix well. Taste and adjust for salt. If making without meatballs, simmer on medium low for another 10 minutes with the lid off.
Turkey Meatballs
- Pulse the mushrooms and 2 garlic cloves in a food processor until very finely chopped.
- Combine the mushroom mixture in a bowl with 1 egg and 3/4 cup breadcrumbs. Mix well until fully combined.
- Add the turkey meat and gently mix until the ingredients are evenly distributed, being careful not to overwork the meat.
- Fold in the ricotta by gently folding the mixture onto itself, as you would when incorporating egg whites into a batter. The goal is to keep the ricotta airy and light.
- Preheat your oven to 450°F and oil a sheet tray with 1 tbsp olive oil. Shape the mixture into evenly-sized meatballs (you'll make about 8-10) and place them onto the pan.
- Bake for 10 minutes at 450°F until slightly. browned
- Add the meatballs to the simmering sauce and let them cook for an additional 10-15 minutes on low, allowing them to absorb the sauce’s flavors.
Notes
- My 2 favorite ways to eat this or either spooned over polenta or as a classic spaghetti and meatballs dish. To serve with pasta, remove the meatballs after they've been simmering for 10 minutes. Add the pasta (just shy of al dente) directly into the sauce and simmer for 1-2 minutes before serving.