Ingredients:

  • 1 lb (450g) ground turkey (93% lean)
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 can (28 oz / 800g) crushed tomatoes
  • 2 tbsp (32g) tomato paste
  • 1 tsp (2g) sugar
  • 1 tsp (2g) dried basil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. In a large mixing bowl, combine the ground turkey, Panko, Parmesan, beaten egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined. Roll into 1.5-inch (3.8cm) spheres.
  2. Heat 1 tbsp (15ml) of olive oil in a 12-inch deep skillet over medium-high heat. Add the meatballs in batches, searing for 2-3 minutes per side until a mahogany-colored crust forms. Remove meatballs from the pan and set aside on a plate.
  3. In the same pan, add the remaining olive oil and sauté the diced onion until translucent. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, sugar, basil, salt, and red pepper flakes. Return the seared meatballs to the pan, gently nestling them into the sauce.
  5. Reduce heat to low and simmer for 15-20 minutes until the sauce thickens and the meatballs reach an internal temperature of 165°F (74°C).