Turkey Meatballs in Marinara Sauce

1. 1
   prep · ~10 min

   Make the meatball mix.

   1.In a large bowl, combine ground turkey, breadcrumbs, 3 tbsp parmesan, egg, minced garlic, 2 tbsp chopped parsley, 1 pinch salt, and black pepper.

   2.Mix gently with your hands until just combined — don't overwork.

   3.Roll into 16 evenly sized meatballs, about 1.5 inches each.
2. 2
   fry · ~8 min

   Brown the meatballs.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Place meatballs in a single layer and brown on all sides, about 6-8 minutes total.

   3.Transfer browned meatballs to a plate and set aside.

   TIPDon't crowd the pan — work in batches if needed to get a golden crust.
3. 3
   saute · ~6 min

   Build the sauce base.

   1.In the same skillet, reduce heat to medium.

   2.Add diced onion and sauté until softened, 4-5 minutes.

   3.Add sliced garlic and red pepper flakes, cook until fragrant, 1 minute.
4. 4
   simmer · ~25 min

   Simmer the marinara.

   1.Add hand-crushed tomatoes with their juices and a pinch of salt. Stir well.

   2.Nestle the browned meatballs back into the sauce.

   3.Bring to a gentle simmer, cover partially, and cook for 20-25 minutes until meatballs are cooked through and sauce has thickened.

   TIPIf the sauce thickens too quickly, add a splash of water to reach your ideal consistency.
5. 5
   mix · ~1 min

   Finish with fresh basil.

   1.Remove from heat and tear 1/4 cup fresh basil leaves directly into the sauce. Stir gently.
6. 6
   serve · ~1 min

   Garnish and serve.

   1.Spoon meatballs and sauce into bowls. Top with grated parmesan cheese and fresh basil chiffonade.

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