1 pkgground turkey, 97/3
1 1/2 cpanko crumbs, divided
3 tspsea salt, divided
1 tspred pepper flakes
1 Tbspitalian seasoning
3 Tbspvegetable oil
1 can(s)tomato sauce, 28 oz
1 mediumyellow onion, minced
5 clovegarlic, minced
2 tspbasil, dried
1 tspground white pepper
3 Tbspunsalted butter
How to Make Turkey Meatballs and pasta sauce
- Preheat oven to 350*
Preheat heavy skillet over medium heat.
- Mix the ground turkey, half a cup of the panko crumbs, the egg, 1 teaspoon of the sea salt, red pepper and Italian seasoning until well mixed.
- Stir together the remaining panko crumbs and sea salt on a plate.
- Shape the meat into slightly smaller than golf ball size balls, one at a time. As you form each ball, roll it in the panko crumbs and set on a plate.
Repeat until all the meat is used.
- Swirl the vegetable oil around the pan, to cover the bottom.
- Add the meatballs to the pan one at a time, with a little space between each one. Cook on one side for two minutes, then turn them and cook another 2 minutes. They should be light golden brown on both sides. If they start getting too brown, remove from the pan and place on a cookie sheet.
- Once all the meatballs are browned, place them on the cookie sheet.
Place in oven and bake until the sauce is done, 10-15 minutes.
- Add the butter to the same skillet you used for the meatballs. Let it melt and add the onions, garlic, basil and pepper.
Cook until they are tender, but do not let them burn.
- Add the tomato sauce to pan. Be careful, it might splatter. Stir it into the onions and spices and let it come to a simmer.
- Let it simmer for 7 minutes.
Remove the meatballs from the oven and add them to the sauce.
- Stir them gently to coat them with sauce.
Taste the sauce for salt and add more if needed.