Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 small yellow onion, finely diced (~1 cup / 150 g)
  • 3 cloves garlic, minced
  • 1 (28 oz / 800 g) can crushed tomatoes
  • 1 tbsp tomato paste (15 g)
  • 1 tsp dried Italian seasoning or oregano (1 g)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp granulated sugar (optional) (2.5 g)
  • Salt and freshly ground black pepper, to taste
  • 6–8 fresh basil leaves, torn (optional)
  • 2 lb (900 g) ground turkey (85–93% lean)
  • 1 large egg
  • 3/4 cup plain breadcrumbs (panko or regular) (about 75 g)
  • 1/3 cup whole milk (80 ml) — or buttermilk for tang
  • 1/2 cup finely grated Parmigiano-Reggiano (50 g)
  • 1/2 cup finely chopped fresh parsley (packed) (about 25 g) OR 2 tbsp dried parsley
  • 1 small garlic clove, minced (or 2 if you like garlic)
  • 1/2 tsp onion powder (optional)
  • 1 tsp kosher salt (adjust to taste) (5–6 g)
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp olive oil (for searing) (30 ml) — optional
  • 2 cups shredded low-moisture mozzarella (8 oz / 225 g)
  • Extra grated Parmesan for finishing, to taste
  • Chopped parsley or basil for garnish

Instructions:

  1. Make the marinara: heat 1 tbsp olive oil in a skillet or saucepan over medium. Sauté the finely diced onion until translucent, then add 3 cloves minced garlic and cook 30–60 seconds.
  2. Stir in 1 tbsp tomato paste, the crushed tomatoes, 1 tsp Italian seasoning (or oregano), 1/4 tsp red pepper flakes (optional) and 1/2 tsp sugar (optional). Simmer 10–15 minutes to thicken slightly, season with salt and pepper, and stir in torn basil off heat.
  3. Combine the meatball mixture: whisk 1/3 cup milk and 3/4 cup breadcrumbs in a small bowl and let sit 2–3 minutes to absorb. In a large bowl combine 2 lb ground turkey, soaked breadcrumbs, 1 large egg, 1/2 cup grated Parmigiano-Reggiano, parsley, 1 small minced garlic clove, onion powder (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Gently mix until just combined; do not overwork.
  4. Shape and chill: form mixture into one large ball (1.5–2 lb / 700–900 g) or two large balls. Place on a plate or sheet, cover and chill 20–30 minutes to firm up for better structure and browning.
  5. Preheat the oven to 375°F (190°C). Brown (optional but recommended): heat 2 tbsp olive oil in an oven-safe skillet over medium-high and brown the meatball on all sides, about 4–6 minutes total, to develop a golden crust.
  6. Bake in sauce: lower heat to medium-low, nestle the seared meatball into the simmering marinara (or pour sauce around it if using a baking dish). Spoon sauce over the top so it is partially coated, then transfer to the preheated oven and bake uncovered 25–35 minutes until an instant-read thermometer reads 165°F (74°C) at the center.
  7. Add cheese and finish: remove from oven, spoon a little sauce over the top and scatter 2 cups shredded mozzarella and extra grated Parmesan. Return to oven or broil 1–2 minutes until cheese is melted and lightly golden.
  8. Rest and serve: let rest 5–10 minutes, garnish with chopped parsley or basil and extra Parmesan. Serve sliced over pasta, polenta, or with crusty bread.