We love these meatballs. There’s no lengthy cooking times, no baking and no searing the meatballs. The sauce is very simple with crushed canned tomatoes, a little tomato paste and fresh basil. The meatballs are filled with parmesan cheese, parsley and a little oregano. We love these served alone with a dollop of ricotta cheese, over spaghetti or with rustic bread.
Make and enjoy the same day or cool to room temperature cover then keep up to 2 days in the refrigerator. You can also freeze up to 1 month.
1. In a large skillet with sides, heat olive oil over medium heat. Add minced garlic and red pepper flakes then cook 30 seconds to 1 minute until fragrant.
2. Stir in tomatoes and tomato paste then bring to a simmer. Season with salt (we used about 1/2 teaspoon), and then add basil spring. Allow sauce to simmer gently while preparing meatballs.
3. To make meatballs, combine panko breadcrumbs and milk in a large bowl, and then let sit 5 minutes.
4. Add egg, Parmigiano-Reggiano cheese, parsley, oregano and salt to bowl. Stir until combined.
5. Next, add turkey then use a fork or fingers to mix everything together until barely combined. For tender meatballs, try not to over mix.
6. Wet your hands and form mixture into 1-inch meatballs. This should make about 24 meatballs.
7. Gently drop meatballs into tomato sauce. (It’s okay if some are not completely covered by the sauce). Cover skillet with a lid and cook 20 minutes then gently shimmy or shake the skillet to move the meatballs around a little. Cook another 5 to 10 minutes or until turkey is cooked through.
8. Before serving, scatter about 2 tablespoons of torn basil leaves over meatballs and sauce.
9. Serve alone, over spaghetti or with rustic bread.