# What You’ll Need:
→ Meatballs
01 - 1.1 pounds ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 tablespoons milk
05 - 2 tablespoons grated Parmesan cheese
06 - 2 garlic cloves, finely minced
07 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Tomato Sauce
11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 28 ounces crushed tomatoes (2 cans)
15 - 1 teaspoon dried basil
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon sugar (optional, to balance acidity)
18 - Salt and pepper, to taste
→ To Serve
19 - 10.5 ounces pasta or cooked rice
20 - Fresh basil or parsley, chopped (optional)
21 - Grated Parmesan cheese (optional)
# How-To:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Shape mixture into 16–18 golf-ball-sized meatballs and place them on the prepared tray.
04 - Bake meatballs for 18–20 minutes, turning halfway, until lightly golden and just cooked through.
05 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
07 - Transfer baked meatballs into the sauce. Simmer gently for 10 minutes, spooning sauce over the meatballs.
08 - While meatballs finish in sauce, cook pasta or rice according to package instructions.
09 - Serve turkey meatballs and sauce over pasta or rice. Garnish with fresh herbs and extra Parmesan if desired.
