Turkey Meatballs Roasted Tomato Sauce (Printer-friendly)
Tender turkey meatballs simmered in vibrant roasted tomato sauce with garlic and herbs
# What You’ll Need:
→ For the Roasted Tomato Sauce
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→ For the Turkey Meatballs
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# How to Make It:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Place tomatoes (cut side up), onion, and garlic on the tray. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast for 25 minutes, until tomatoes are soft and slightly caramelized.
03 - While the vegetables roast, soak breadcrumbs in milk in a large bowl for 5 minutes. Add ground turkey, egg, Parmesan, parsley, minced garlic, salt, pepper, and thyme to the breadcrumbs. Mix gently with your hands until just combined.
04 - Form the mixture into 16 golf ball-sized meatballs.
05 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning until golden (about 5 minutes). Set aside on a plate.
06 - Transfer roasted vegetables to a blender or food processor. Add sugar (if using). Blend until smooth. Pour sauce into a large, deep skillet or saucepan. Bring to a gentle simmer.
07 - Add meatballs to the sauce. Cover and simmer on low for 15-20 minutes, until meatballs are cooked through.
08 - Stir in fresh basil leaves just before serving.
# Expert Tips:
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- The roasted tomato sauce tastes like it simmered all day but comes together in under an hour
- Turkey meatballs stay incredibly tender thanks to the milk soaked breadcrumb trick
- Everything can be made ahead and actually tastes better the next day
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- Do not skip searing the meatballs first, as that brown exterior adds incredible depth to the final sauce
- The sauce might look thin right after blending but will thicken beautifully as it simmers
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- Room temperature meat mixes more evenly and forms better meatballs
- Use a light touch when shaping, compacting just enough to hold together