Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 large egg, beaten
  • 5 cloves garlic, minced (split between meatballs and sauce)
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (28g) olive oil
  • 1 small onion, finely diced
  • 28 oz (794g) crushed tomatoes
  • 1 tsp (2g) dried basil
  • 1/2 tsp (1g) sugar

Instructions:

  1. Combine the ground turkey, Panko, Parmesan, egg, 2 minced garlic cloves, parsley, oregano, salt, and pepper in a large bowl. Gently integrate the ingredients by hand without overworking the meat, then roll into 1.5-inch balls.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add meatballs in a single layer and sear for 2-3 minutes per side until a mahogany-colored crust forms. Remove meatballs and set aside on a plate.
  3. In the same pan, sauté diced onions until translucent, then add the remaining 3 cloves of minced garlic and cook for 30 seconds.
  4. Pour in crushed tomatoes, basil, and sugar. Gently nestle the seared meatballs back into the sauce.
  5. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C).