Turkey Meatballs in Marinara Sauce
Provided by: Curtis Stone
- 1/4 c olive oil
- 3 shallots finely chopped
- 6 cloves garlic minced
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 c dry white wine
- 4 pounds ripe red heirloom or plum tomatoes coarsely chopped
- 1/2 c fresh basil, coarsely chopped
- salt and freshly ground black pepper
- 2 pounds ground turkey
- 1/2 c plain panko breadcrumbs
- 2 shallots finely chopped
- 2 cloves garlic minced
- 3 T fresh flat leaf parsley chopped
- 2 T fresh thyme chopped
- 2 T Dijon mustard
- 2 t salt
- 1 t smoked paprika
- 1 egg (large)
- 1/4 c canola oil
- 1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese
- Tomato Sauce
- Heat the oil in a heavy wide pot over medium-high heat.
- Add the shallots and garlic and sauté until tender about 2 minutes.
- Add the thyme and bay leaf.
- Add the wine and tomatoes and bring to a simmer.
- Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.
- Stir in the basil.
- Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.
- Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.
- Add the egg.
- Using your hand gently mix just until blended.
- Form the mixture into 6 to 8 meatballs.
- Heat the oil in a heavy large frying pan over medium heat.
- Fry the meatballs until golden brown all over about 12 minutes.
- Using a slotted spoon transfer the meatballs to the tomato sauce.
- Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.
- Transfer the meatballs and the tomato sauce to serving bowls.
- Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.
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