Ingredients:

  • 5 lbs Ground Turkey (93% lean)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk or Half-and-half
  • 1 Large Egg, lightly whisked
  • 1/4 cup Finely Grated Parmesan Cheese (for the mixture)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Olive Oil (for searing)
  • 2 Tbsp Olive Oil (for sauce)
  • 1 Medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 28 oz can Crushed San Marzano Tomatoes
  • 1/4 cup Red Wine (optional)
  • 1 tsp Dried Basil or Italian Seasoning
  • 1/4 tsp Pinch of Sugar
  • Salt and Pepper, To taste
  • 1 cup Low-Moisture Mozzarella Cheese, shredded or sliced rounds
  • 1/4 cup Shaved Parmesan Cheese (for blistering)
  • 1 Tbsp Fresh Basil Leaves (for garnish)

Instructions:

  1. Start the Sauce: Heat oil (2 Tbsp) in a large pot over medium heat. Sauté the diced onion until softened (5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Build Flavour: Deglaze the pan with red wine (if using), scraping up any brown bits. Add the crushed San Marzano tomatoes, dried seasonings, sugar, salt, and pepper. Bring to a low simmer, then reduce heat and allow it to tick away gently while you prepare the meatballs.
  3. Create the Panade: In a large mixing bowl, combine the Panko breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs are saturated. This creates the essential moisture barrier.
  4. Mix the Meatballs: Add the ground turkey, whisked egg, grated Parmesan, parsley, and seasonings (garlic powder, oregano, salt, pepper) to the panade mixture. Using your hands, mix the ingredients until just combined. Do not overmix.
  5. Form the Giants & Chill: Divide the mixture into 4 equal portions. Gently roll each into a large, smooth sphere (about the size of a tennis ball). Place the formed meatballs on a plate and chill in the refrigerator for 30 minutes to help them hold their colossal shape.
  6. Sear (Recommended): Heat 2 Tbsp of olive oil in a skillet over medium-high heat. Carefully sear the chilled meatballs on all sides until nicely browned (about 1 minute per side). Transfer the seared meatballs directly into the simmering tomato sauce.
  7. Submerge and Simmer: Ensure the meatballs are partially submerged in the sauce. Cover the pot/dish and place in a preheated oven at 350°F (175°C). Cook for 30–35 minutes, turning them gently halfway through.
  8. Check Doneness: Use an instant-read thermometer to check the internal temperature. They are done when they reach 165°F (74°C).
  9. The Parmesan Finish: Remove the dish from the oven. Arrange the shredded Mozzarella and shaved Parmesan over the top of the meatballs.
  10. Broil and Serve: Place the dish under a preheated broiler (grill) for 2–4 minutes, watching constantly, until the cheese is melted, bubbly, and slightly blistered golden brown. Garnish with fresh basil and serve immediately.