- 6
Ingredients
- For the sauce:
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- For the meatballs:
- 1/4 plain dried bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 Tbsp whole milk
- 3/4 cup grated Romano cheese
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 pound ground turkey, preferably dark neat
- 1/4 cup extra-virgin olive oil
- Server with 1 lb cooked pasta
Preparation
Step 1
For the sauce:
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).
For the meatballs:
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-sized balls.
In a large skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without miving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing).
Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.