Ingredients:

  • 1 lb Ground Turkey (93% lean recommended)
  • 1/4 cup Whole Milk Ricotta Cheese
  • 1/2 cup Panko Breadcrumbs
  • 1 large Egg, lightly beaten
  • 1/4 cup Yellow Onion, finely minced
  • 2 cloves Garlic, minced (for meatballs)
  • 1/4 cup Fresh Parsley, chopped
  • 1/3 cup Grated Parmesan Cheese
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt (for meatballs)
  • 1/2 teaspoon Black Pepper (for meatballs)
  • 3 tablespoons Olive Oil, divided (Extra Virgin)
  • 3 cloves Garlic, thinly sliced (for marinara)
  • 28 oz can Crushed Tomatoes (San Marzano style preferred)
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Sugar (optional)
  • Salt and Pepper, to taste (for marinara)

Instructions:

  1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced onion/shallot and a pinch of salt. Cook until softened and translucent (about 5 minutes). Add the 2 cloves of minced garlic during the last minute. Remove from heat and let cool completely.
  2. Make the Panade: In the large mixing bowl, combine the ricotta cheese, panko breadcrumbs, egg, parsley, and cooled sautéed aromatics. Mix well and let stand for 5 minutes to allow the breadcrumbs to absorb moisture.
  3. Combine the Meatball Mix: Add the ground turkey, Parmesan cheese, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper to the panade mixture.
  4. Mix Gently: Using your hands or a rubber spatula, mix the ingredients until just combined. Stop immediately once no streaks of dry ingredients remain. Do not overmix, or the meatballs will become tough.
  5. Chill: Cover the bowl and refrigerate the mixture for a minimum of 30 minutes. This firms up the fat and binder, making the meatballs easier to shape and less likely to fall apart.
  6. Shape the Meatballs: Portion the mixture using a 1.5-inch ice cream scoop. Gently roll them into uniform spheres. You should yield 16–18 meatballs.
  7. Start the Sauce Base: While the meatballs are chilling, make the sauce. Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the 3 cloves of thinly sliced garlic and cook briefly (30 seconds) until fragrant. Add the crushed tomatoes, dried basil, and sugar (if using). Bring to a simmer. Season lightly with salt and pepper and reduce heat to low.
  8. Sear the Meatballs: Heat 1 tablespoon of oil in a separate skillet over medium-high heat. Sear the meatballs in batches until golden brown on all sides (about 2–3 minutes per side). They do not need to be cooked through—just browned to build color and flavor.
  9. Braise: Gently transfer the seared meatballs to the simmering marinara sauce, ensuring they are submerged.
  10. Cook Through: Cover the Dutch oven and simmer on low heat for 30–40 minutes, stirring gently occasionally. The meatballs are fully cooked when the internal temperature reaches 165°F (74°C).
  11. Final Seasoning: Taste the sauce and adjust salt, pepper, or acidity as needed. Garnish with extra fresh parsley or basil before serving.