Turkey Meatballs in Homemade Marinara Sauce

Ingredients

Tomato Sauce:

1/4 cup olive oil

3 shallots, finely chopped

6 garlic cloves, minced

6 large sprigs fresh thyme

1 bay leaf

1 1/2 cups dry white wine

4 pounds very ripe red heirloom or plum tomatoes, coarsely chopped

1/2 cup coarsely chopped fresh basil

Kosher salt and freshly ground black pepper

Meatballs:

2 pounds ground turkey

1/2 cup plain panko breadcrumbs

2 large shallots, finely chopped

2 garlic cloves, finely chopped

3 tablespoons chopped fresh flat leaf parsley

2 tablespoons chopped fresh thyme

2 tablespoons Dijon mustard

2 teaspoons salt

1 teaspoon smoked paprika

1 large egg

1/4 cup canola oil

1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese

Directions

PREP TIME
40
MINS
COOKING TIME
2
HRS
Serves
4
Make-Ahead:

The sauce and formed (uncooked) meatballs can be made up to 1 day ahead, covered separately and refrigerated. Rewarm the sauce, covered, over medium heat until hot before proceeding.

To make the tomato sauce:
1

Heat a heavy wide pot over medium-high heat. Add the oil, and then 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.

2

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 11/2 hours.

3

Stir in the basil. Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

To make the meatballs:
4

In a large bowl, combine the turkey, breadcrumbs, shallots, garlic, parsley, thyme, mustard, salt, and paprika. Add the egg. Using your hand, gently mix just until blended. Form the mixture into 6 to 8 meatballs.

5

In a large heavy frying pan, heat the oil 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.

6

Transfer the meatballs and the tomato sauce to serving bowls. Using a Microplane grater, grate the Parmigiano-Reggiano cheese over the meatballs and serve.