Ingredients:

  • 1 lb (450 g) ground turkey (preferably lean)
  • 1/2 cup (50 g) breadcrumbs (use plain or seasoned)
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Instructions:

  1. In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, oregano, basil, and parsley. Mix gently with your hands until just combined.
  2. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 400°F (200°C). Remove the mixture from the fridge and shape into 1.5-inch meatballs, placing them on a lined baking sheet.
  4. Bake in the preheated oven for 20 minutes or until golden brown and cooked through (Internal temperature should reach 165°F or 74°C).
  5. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent (about 5 minutes), then add garlic and cook for another minute.
  6. Stir in crushed tomatoes and sugar, season with salt and pepper, and let simmer for 5 minutes.
  7. Add the baked meatballs to the tomato sauce and gently coat them. Simmer on low for another 5 minutes to meld flavors. Garnish with fresh basil before serving.