I found this beauty in Julia Turshen’s, ‘Small Victories’ – right in time for one of our first chilly fall nights. Nothing to change here! – enjoy!
Turkey and Ricotta Meatballs
2 cans (28 oz/794 g) whole tomatoes
7 T. olive oil
7 cloves of garlic – 4 thinly sliced, 3 minced
1 t. + 1 T. kosher salt
1 c. EACH fresh basil leaves AND fresh Italian parsley leaves, all finely chopped
1 1/2 c. full-fat ricotta AND 1/2 c. grated Parmesan
2 lb. ground turkey
freshly grated Parmesan for serving
Pour both cans of tomatoes into a large bowl and then use your hands to crush all of the tomatoes. Add about 1/4 water to one can, swish it around and then use that same water to swish out the tomato juice in the second can as well – add the tomato water to the bowl of tomatoes.
In a large pot (or non-stick skillet), heat up 3 tablespoons of the olive oil over medium-high heat, add in the sliced garlic and leave it to sizzle for about a minute, stirring constantly. Add the tomatoes and a heaping teaspoon of salt and bring it all to a boil. Reduce the heat to a simmer and allow the tomatoes to reduce for about 30 minutes.
While the tomatoes are simmering, preheat the oven to 425 and line a baking sheet with foil, then rub 2 tablespoons of olive oil evenly all over the foil.
In a large bowl, combine the minced garlic, 1 tablespoon of salt, basil, parsley, ricotta, Parmesan and turkey and use your hands to thoroughly mix it all. Form the mix into golf ball sized meatballs and place them on your prepared baking sheet. Drizzle all of the meatballs with the remaining olive oil (and a little bit extra if needed), and then roast them for about 25 minutes until they’re well browned and firm to the touch.
Use tongs to transfer the meatballs to your waiting, simmering sauce and then allow all to simmer together for another 15 minutes or so before serving. We enjoyed ours in big bowls over pasta and roasted vegetables, and of course we covered everything with extra Parmesan cheese.