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Turkey Meatballs in Tomato Sauce

Serves 4 Entree chicken, Poultry

Turkey Meatballs in Tomato Sauce

Turkey Meatballs in Tomato Sauce is a staple of Mediterranean home cooking, capturing the essence of coastal living where the sea breeze mingles with garden-fresh aromas. This dish is an everyday delight, embodying the simplicity and warmth of a Mediterranean table. Olive oil flows generously, a lemon waits to be squeezed, and the lighter texture of these turkey meatballs invites you to savor the moment.

When you bite into these meatballs, expect a tender embrace of ground turkey, gently seasoned with garlic and parsley, all bathed in a rich tomato sauce. The subtle tang of tomatoes melds with the earthiness of olive oil, creating a symphony of flavors that speaks to the garden and the sea. Perfect for a casual meal, these meatballs are a nod to the Mediterranean's effortless elegance.

Ingredients

  • 600 gground turkey
  • 1onion
  • 2 clovesgarlic
  • 400 gtomatoes
  • 60 mlextra virgin olive oil
  • handfulparsley
  • 1egg
  • as neededbreadcrumbs
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 600 g ground turkey with a handful of finely chopped parsley, 1 beaten egg, and enough breadcrumbs to bind the mixture, about 50 g. Season with fine sea salt and black pepper to taste. Mix gently with your hands until just combined, being careful not to overwork the meat, which can make the meatballs tough.
  2. Shape the turkey mixture into small meatballs, about the size of a walnut, ensuring they are uniform in size for even cooking. Set them aside on a plate while you prepare the sauce.
  3. Finely chop 1 onion and mince 2 cloves of garlic. Heat 60 ml of extra virgin olive oil in a large skillet over medium heat. Add the onion and cook until it becomes translucent and soft, stirring occasionally, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
  4. Add 400 g of chopped tomatoes to the skillet. Stir to combine with the onion and garlic, and season with a pinch of fine sea salt and black pepper. Let the sauce simmer gently, allowing the flavors to meld and the tomatoes to break down into a thick sauce.
  5. In a separate large pan, heat a little more olive oil over medium-high heat. Add the meatballs in a single layer, ensuring they are not overcrowded. Brown the meatballs on all sides until they develop a golden crust, about 5-7 minutes. They should be firm to the touch but not fully cooked through.
  6. Transfer the browned meatballs into the tomato sauce. Reduce the heat to low, cover the skillet, and let them cook gently in the sauce for about 15 minutes. The meatballs are done when they are cooked through and no longer pink in the center, and the sauce has thickened slightly.
  7. Remove the skillet from the heat and let the meatballs rest for a few minutes. Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve the meatballs hot, garnished with additional chopped parsley for a fresh finish.