Turkey Meatballs Roasted Tomato Sauce (Printable Version)
Tender turkey meatballs in a vibrant roasted tomato sauce with garlic and herbs
# What You Need:
→ For the Roasted Tomato Sauce
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, peeled and quartered
03 - 4 garlic cloves, peeled
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper
07 - 1 tsp dried oregano
08 - 1 tsp sugar (optional, to balance acidity)
09 - 1 handful fresh basil leaves, torn
→ For the Turkey Meatballs
10 - 1.1 lbs ground turkey (preferably thigh)
11 - 1 large egg
12 - ½ cup breadcrumbs
13 - ¼ cup whole milk
14 - 2 tbsp grated Parmesan cheese
15 - 2 tbsp finely chopped parsley
16 - 1 garlic clove, minced
17 - 1 tsp salt
18 - ½ tsp freshly ground black pepper
19 - ½ tsp dried thyme
20 - 2 tbsp olive oil (for searing)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place tomatoes (cut side up), onion, and garlic on the tray. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast for 25 minutes, until tomatoes are soft and slightly caramelized.
03 - While the vegetables roast, soak breadcrumbs in milk in a large bowl for 5 minutes.
04 - Add ground turkey, egg, Parmesan, parsley, minced garlic, salt, pepper, and thyme to the breadcrumbs. Mix gently with your hands until just combined.
05 - Form the mixture into 16 golf ball-sized meatballs.
06 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning until golden (about 5 minutes). Set aside on a plate.
07 - Transfer roasted vegetables to a blender or food processor. Add sugar (if using). Blend until smooth. Pour sauce into a large, deep skillet or saucepan. Bring to a gentle simmer.
08 - Add meatballs to the sauce. Cover and simmer on low for 15-20 minutes, until meatballs are cooked through.
09 - Stir in fresh basil leaves just before serving.
# Expert Tips:
01 -
- The roasted tomato sauce brings a sweetness that balances perfectly with the lean turkey.
- Everything comes together easily without needing a multitude of pots and pans.
02 -
- Overworking the meat mixture will make the meatballs tough and rubbery.
- Blending hot sauce requires caution to avoid splattering hot liquid all over the kitchen.
03 -
- Let the meat mixture rest in the fridge for 30 minutes if you have time to help them hold their shape.
- Taste the sauce before adding the meatballs to ensure the seasoning is exactly right.