Ingredients
20ozground turkey breast,99% lean
¼cupwhole wheat breadcrumbs,seasoned, or gluten-free crumbs
¼cupReggiano Parmigiano cheese,grated
¼cupparsley,finely chopped
1egg
1clovegarlic,large, crushed
1tspkosher salt,plus fresh pepper
2tspolive oil
4clovesgarlic,smashed
56oztomatoes,like Tuttorosso, crushed
½smallonion,keep whole
1bay leaf
1tsporegano
¼cupfresh basil,chopped
salt and fresh pepper,to taste
Preparation
In a medium-size pot, heat olive oil over medium heat.
Add garlic and sauté until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil, and bay leaf.
Stir and reduce heat to low. Cover and let simmer on low for 5 to 10 minutes.
Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic, and cheese.
Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping pong ball with ⅛th cup each.
Add the meatballs to the sauce and cook for about 20 minutes.
Discard the bay leaf and serve over pasta or on whole wheat Italian bread for a meatball hero. Enjoy!
