Over the summer, with zucchini and corn around, I made Ottolenghi's spiced turkey meatballs several times. After the fresh produce went away I started with this recipe from TheKitchn because the technique sounded up my alley. After being formed, the meatballs are lightly browned in olive oil and then tomato sauce is poured directly on top and the pan is covered, the heat lowered a little and they simmer to cook through. I love this method for the same reason as the stove top to oven method with Ottolenghi's: you get them browned but not burned, and just cooked through and tender. After the meat simmers in the sauce for even the 10 minutes here, it adds such richness the sauce, too. I think the best compliment on these, besides the fact that I make them once a week, sometimes twice, was that they were mistaken for beef meatballs. We actually like them better than the ones at one of our favorite fancy pizza joints, which are beef!
I like to take the opportunity to use up both homemade breadcrumbs and tomato sauce here, but you can use whatever sauce you have. Same goes for breadcrumbs. Making your own is as easy as forgetting about a baguette for a day, de-crusting it and whizzing in the processor. I freeze the breadcrumbs and use them when needed. They defrost in no time when left out. As for turkey, get good, humane stuff, from a good source. And if you have it, either a little torn fresh mozzarella or even more Parmesan is wonderful on top of these. When you take the pan off the heat and see they are done, the whole thing will be very hot. Throw some extra herbs and cheese on, just a little, partially cover the pan and set it on the table to rest while you get everything else ready. When you sit down, it will be melted. Bon appetite!
Italian turkey meatballs
tweaked from thekitchn.
Notes: as you can probably guess, I usually make half of this recipe at a time, as half is hearty enough for two, about 14 meatballs, and involves no batch browning. If you make the whole thing you'll have to brown in batches before simmering.