Mushroom Tomato Sauce with Turkey Meatballs
1-2 tbsp extra virgin olive oil
28 oz can of whole tomatoes, crushed by hand
28 oz can tomato puree, then fill the can with about 1/2-3/4 full with water, to add to sauce
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cloves garlic, minced
1 tbsp dried basil
2 tsp oregano
1/2 tsp sugar
2 bay leaves
2 cups fresh mushrooms, sliced
1/3 cup onion, diced
3 tbsp tomato paste, more if necessary to thicken sauce
Heat a large pot with olive oil on medium heat. Add onions and saute for a couple of minutes, then add the garlic and mushrooms. Continue to cook until onions are soft.
1 lb 93/7 ground turkey
1 egg, beaten
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/4 cup plus 1 tbsp grated Parmesan cheese
3 tbsp (or more if needed ) of bread crumbs
1/3 cup milk
2 cloves garlic, minced
3 tbsp onion, finely diced
1/2 tsp dried parsley
1/2 tsp dried oregano
extra virgin olive oil for frying
Heat a large skillet with a little extra virgin olive oil over medium heat.
Meanwhile, mix all ingredients in a large bowl. Form equal sized meatballs (I made 20).
Add meatballs to skillet and saute for 10-15 minutes, turning so all sides get browned.
Line a plate with a paper towel, remove meatballs from skillet and place on paper towels and lightly blot.
Add to tomato sauce to fully cook the meatballs, and let simmer on low.