Turkey Meatballs In Fresh Tomato Sauce

Curtis helps you transform ground turkey into a hearty meal with these zingy meatballs in fresh marinara sauce.

Turkey Meatballs in Marinara Sauce

Ray Kachatorian

Provided by: Curtis Stone

2 hr 30 mins total 20 mins prep Full Screen

Servings

Ingredients

• 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
• Meatballs:
• 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

Directions

• 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.
• Meatballs
  
• 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.
• Visit http://curtisstone.com.

• Filed under:
• Turkey,
• Meat,
• Tomato,
• Italian,
• Easy,
• Main Dish,
• Dinner,
• Birthday,
• Housewarming,
• Church Supper,
• Entertaining

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