Turkey Meatballs

Tender, flavorful, and simmered in a rich tomato sauce — these are just as good on their own as they are over pasta or polenta.

Ingredients

• 1/4 cup dried breadcrumbs or panko

• 1/4 small yellow onion, minced very fine

• 4 garlic cloves (2 minced, 2 sliced)

• 1/4 cup grated Parmesan

• 1 tablespoon chopped parsley

• 1/4 teaspoon dried oregano

• Salt and pepper to taste

• 1 egg, whisked

• 2 lbs ground dark turkey

• 3 tablespoons olive oil

• 1/4 cup red wine

• 1 (26 oz) carton chopped tomatoes

• 1 small piece Parmesan rind

Instructions

1. Mix the Meatballs
   In a large bowl, combine the breadcrumbs, onion, 2 minced garlic cloves, Parmesan, parsley, oregano, salt, and pepper. Add the whisked egg and ground turkey. Mix with your hands until well combined, then form into 1-inch balls.

2. Brown the Meatballs
   Heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Working in batches, brown the meatballs on all sides, about 4–5 minutes per batch. Set aside once browned.

3. Build the Sauce
   In the same pan, deglaze with red wine, scraping the bottom with a wooden spoon. Add the chopped tomatoes, sliced garlic, Parmesan rind, and season with salt and pepper.

4. Simmer and Serve
   Return the meatballs to the pan. Reduce the heat to low, cover, and simmer gently for 20–25 minutes, until the meatballs are cooked through. Remove the Parmesan rind and serve.