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.