2 cans of 28 oz / 800 gr whole tomatoes, undrained
½ cup fresh basil leaves
salt and pepper to taste
For the meatballs
1 ½ cups bread with the crust removed and chopped into ¾ “ / 2 cm pieces
⅔ cup low fat milk
5 large cloves garlic
1/3 cup finely chopped parsley
1 tablespoon fresh thyme
2 tablespoons Dijon mustard
2 teaspoons salt
1 ½ teaspoons sweet paprika
1 large egg
2 lbs / 900 gr ground turkey
¼ cup olive oil
Instructions
Heat a wide heavy pot over medium heat. Add the olive oil, then add the shallots and garlic and cook stirring often until they become tender – about 2 min. Add the thyme, bay leave and wine, then add the tomatoes – crush them with a potato masher to brake them up.
Bring to a simmer, the reduce the heat to medium low and simmer uncovered stirring occasionally until the liquid has reduced slightly and the flavors are well blended – about 25 min. Stir in the basil and season with salt and pepper to taste.
In a large bowl combine the bread cubes and milk and set aside until the bread is soggy – about 5 min. Using your hands mash the bread mixture, then add the shallots, garlic, parsley, thyme, mustard, salt, paprika and egg and mix until everything is well blended (the mixture will be soft, which will ensure the balls will be tender). Form the mixture into 8 large meatballs.
Heat a large skillet over medium heat. Add the olive oil, meatballs and cook turning occasionally until they are browned all over – about 12 min, then transfer to a plate.
When the sauce is ready add the meatballs and simmer for about 5 min more or until the meatballs are cooked trough with no sign of pink.
Spoon the meatballs and tomato sauce into serving bowls and serve with a side of your choice – pasta, rice, mash potato, etc.
