Ingredients:

  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 5 lbs Ground Turkey (93% Lean)
  • 1/2 cup freshly grated Parmesan Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup finely chopped Fresh Parsley
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 4 Tbsp Extra Virgin Olive Oil (divided)
  • 1 medium Yellow Onion, finely diced
  • 4 Garlic Cloves, minced
  • 28 oz can Crushed Tomatoes (San Marzano style)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Basil
  • 1 large Bay Leaf
  • 1/2 tsp Granulated Sugar
  • Salt and Pepper, to taste

Instructions:

  1. Moisten the Binder: In the mixing bowl, combine the Panko breadcrumbs and milk. Stir lightly and allow to sit for 5 minutes until fully absorbed and mushy. This creates the essential moisture barrier.
  2. Combine Ingredients: Add the ground turkey, grated Parmesan, egg, parsley, oregano, garlic powder, salt, and pepper to the bowl with the milk-soaked breadcrumbs.
  3. Mix Gently: Using your hands or a wooden spoon, mix the ingredients until just combined. Stop mixing the second you no longer see streaks of individual ingredients. Do not overmix, or the meatballs will be tough.
  4. Shape and Chill: Use a scoop to portion the mixture. Roll gently into uniform 4 cm (1.5-inch) balls. Place them on a lined baking sheet. Cover and refrigerate for a minimum of 30 minutes. This helps them firm up and prevents crumbling.
  5. Sauté Aromatics: Heat 2 Tbsp of olive oil in a Dutch oven over medium heat. Add the diced onion and sauté gently until soft and translucent (about 5–7 minutes).
  6. Bloom the Paste: Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly. This step deepens the tomato flavour.
  7. Simmer the Sugo: Stir in the crushed tomatoes, dried basil, bay leaf, sugar, and season with salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  8. Sear the Balls: While the sugo simmers, heat 2 Tbsp of olive oil in a separate large skillet over medium-high heat. Working in batches, brown the chilled meatballs on all sides (about 3–4 minutes per batch). They should be golden brown but not cooked through.
  9. Transfer to Sugo: Carefully transfer the seared meatballs directly into the simmering Dutch oven (discarding the searing oil).
  10. Slow Simmer: Cover the pot partially and let the meatballs simmer gently in the sugo for 25–30 minutes, or until the internal temperature of the largest meatball reaches 74°C / 165°F. The long simmer is key for absorbing the sauce and tenderising the turkey.
  11. Final Check and Serve: Remove the bay leaf. Adjust seasoning if necessary. Serve immediately over pasta, polenta, or in a sub.