Turkey, Thyme, Rosemary and Parsley Meatballs in a Tomato Sauce
Serves 4-6This recipe for meatballs is a favorite of mine at any time during the year. Turkey, fresh herbs, and garlic when combined with the tomato sauce make them particularly tasty. When serving, I like to arrange the meatballs on the sauce, spoon additional sauce over the top, and sprinkle them with fresh minced garlic and Parmigiano-Reggiano for a full-flavored dish.
Ingredients
- 2 lbs. ground turkey , dark meat
- 1/2 tablespoon fresh thyme leaves , chopped
- 1/2 tablespoon fresh rosemary leaves , chopped
- 4 tablespoons flat-leaf parsley , chopped
- 2 garlic cloves , chopped, plus 1 clove minced for serving
- 2 tablespoons Parmigiano-Reggiano , finely grated
- Sea salt and freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- Tomato Sauce
- 1/4 cup , extra-virgin olive oil
- 2 garlic cloves , chopped
- 2 shallots , chopped
- 1 tablespoon red pepper flakes
- 1 28- ounce can crushed tomatoes
- 3 tablespoons double-concentrated tomato paste
- Sea salt and freshly ground black pepper
- 1/4 cup Parmigiano-Reggiano , finely grated
Instructions
- Make the tomato sauce. Heat the olive oil in a large pan over medium-low heat. Add the garlic, shallots and red pepper flakes and cook for about 3 minutes, gently stirring. Add the tomatoes. Season with salt and pepper, increase the heat to medium and cook for about 5 minutes, stirring. Add the tomato paste and stir to combine. Cook for an additional 8-10 minutes, stirring occasionally. Reduce the heat to low and keep the sauce warm until ready to serve.
- In a medium bowl, add the turkey, thyme, rosemary, parsley, garlic and Parmigiano-Reggiano. Season with salt and pepper and mix until combined. Form into medium balls and set on a baking sheet.
- Heat the olive oil in a large pan over medium-high heat. Working in batches if you need to, add the meatballs, and cook until each side is browned and cooked through, about 12-14 minutes total.
- Spoon some of the sauce on individual plates. Divide the meatballs and arrange them on top of the sauce. Evenly spoon the remaining sauce over the meatballs. Sprinkle with the garlic and Parmigiano-Reggiano over the top. Serve immediately.
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