Classic Italian Turkey Meatballs

Whenever I make this recipe, my husband somehow instantly develops an Italian accent. It must be the delicious combination of olive oil, tomatoes, and fresh basil, which makes us all temporarily a little Italian.

Makes 3 or 4 servings (about eighteen 1½-inch meatballs)

Prep time: 10 minutes

Cooking time: less than 25 minutes

Meatballs

1 pound ground turkey

1 large egg, lightly beaten

2 tablespoons almond flour

¼ cup chopped onion

1 tablespoon tomato paste

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

1 garlic clove, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Tomato sauce

2 tablespoons extra-virgin olive oil

½ medium onion, finely chopped

2 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 (28-ounce) can crushed tomatoes

1 teaspoon dried oregano

¼ cup chopped fresh basil

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.

2. In a large bowl, combine all the ingredients for the meatballs. Form the mixture into about eighteen 1½-inch balls (1.2 ounces each) and place them on the prepared baking sheet. Bake for 15 minutes, or until fully cooked inside.

3. Meanwhile, to make the tomato sauce, heat the olive oil in a large, deep skillet over medium heat. Add the onion, garlic, salt, and pepper and cook until the vegetables are just soft, 3 to 4 minutes.

4. Add the tomatoes and oregano and stir. Bring the sauce to a boil, then reduce the heat to maintain a simmer and cook until the sauce thickens slightly, 12 to 15 minutes. Stir in the basil.

5. Nestle the meatballs into the sauce and simmer until heated through, 2 to 3 minutes. Serve warm.

Change it up: If you’re short on time, use a store-bought tomato-basil sauce instead of making it yourself.