Turkey Meatballs in Tomato Basil Sauce

I made this new recipe for dinner on a trip to Los Angeles and it was a big hit with Ryan, Jill and Sienna.  Use a light touch when making these meatballs as they will not be baked ahead of time rather cook in the sauce.  When you add the meatballs to the sauce, be careful not to stir the sauce for about 10 minutes until they firm up.  Once that happens you can stir normally.  When I found the recipe on the Inspired Taste blog I liked the way the dish is served, alone or with a dollop of ricotta cheese, over angel hair pasta.  The addition of the dollop of ricotta made is especially delicious. Even the pictures are delicious!   Serve with Rustic bread.

Tomato Basil Sauce

1 tablespoon olive oil                                        
2 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 28 ounce cans crushed tomatoes
1 large sprig basil plus handful of torn basil leaves
Salt

Make Sauce - In a large skillet with a cover, heat olive oil.  Add the garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.  Stir in the tomato paste and cook, stirring often until the color turns from bright red to orange, about 2 minutes.  Pour in the crushed tomatoes and a generous pinch of salt.  Bring to a simmer.  Add the basil sprig then taste for seasoning.  Adjust with additional salt, if needed.  Continue to simmer while to prepare the meatballs.

Turkey Meatballs

1/2 cup Panko breadcrumbs
1/2 cup milk, 2%
1 large egg
1 1/2 ounces (generous 1/2 cup)  Parmigiano-Reggiano cheese, coarsely grated  (I used fresh and grated it myself, it's so much better).
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
3/4 teaspoon salt
1 pound ground turkey (93% lean)

Stir breadcrumbs and milk in a large bowl and let sit 5 minutes.  Add the egg, cheese, parsley, oreganoand the salt.  Stir until well blended.  Add the ground turkey and use a fork or your fingers to gently mix everything together until combined.  For the most tender meatballs, try your best not to over mix.

Wet your hands and then form the mixture into 1 inch balls.  You should get about 24 meatballs.  I placed the meatballs on waxed paper while I made all of them.  

Gently drop the meatballs into the tomato sauce.  (It's okay if they are not completely covered by the sauce).  Cover the skillet and cook 20 minutes.  Gently shimmy the skillet to move the meatballs around a little and then cook for another 5 - 10 minutes or until the meatballs are thoroughly cooked.  

Just before serving, scatter torn basil leaves over meatballs and sauce.