Sautéed Italian Turkey Meatballs

Ingredients

For the meatballs:

20 oz (1.3 lb) ground turkey breast 93% lean

1/4 cup whole wheat seasoned breadcrumbs

1/4 cup Reggiano Parmigiano cheese, grated

1/4 cup parsley, finely chopped

1 egg

2 clove garlic, crushed

1/4 yellow onion, finely diced

1 tsp kosher salt + fresh pepper

For the sauce:

1 tsp olive oil

4 cloves garlic, smashed

28 oz can crushed tomatoes (I like Tuttorosso)

1 bay leaf

salt and fresh pepper to taste

1/4 cup fresh chopped basil or parsley

Procedure

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.

Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each (approximately the size of a ping-pong ball.

Heat olive oil in a large, pan to medium. Sautee the meatballs until browned on all sides, but not necessarily cooked through.

Remove the meatballs and set aside

Pour crushed tomatoes into a sauce pan with bay leaf. Add garlic and oil.

Once the sauce is warm, drop meatballs into the sauce, cover and cook until the tomatoes lose the tinny taste. Adjust salt and pepper to taste.

Once sauce is cooked, add fresh chopped basil or parsley and remove from heat.

Serve with parmesan, over pasta.