Classic Italian Turkey Meatballs

Ingredients

• 1 pound ground turkey meat dark
• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground plus more to season
• 1 cup breadcrumbs plain
• 56 ounce tomatoes crushed canned
• 2 large eggs at room temperature
• 2 teaspoons ground fennel seeds finely
• 0.3 cup basil fresh chopped
• 0.8 cup basil fresh chopped
• 2 cloves garlic minced
• 3 large cloves garlic peeled smashed
• 1 tablespoon catsup 
• 0.8 teaspoon kosher salt 
• 0.5 cup chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 6 servings olive oil extra-virgin for drizzling
• 1 large onion plus more to season finely chopped
• 1 small onion finely chopped
• 2 teaspoons oregano dried
• 0.5 cup parmesan finely grated plus more for serving
• 0.3 cup parsley fresh italian chopped
• 1 pound spicy turkey sausage links italian
• 1 tablespoon tomato paste 
• 0.3 cup milk whole at room temperature

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wooden spoon
• ice cream scoop

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend.
4. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
5. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs).
6. Place the meatballs on a heavy nonstick baking sheet, spacing apart.
7. Drizzle with olive oil and bake until cooked through, 15 minutes.
8. Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat.
9. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes.
10. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
11. Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
12. Serve with grated Parmesan alongside.