ITALIAN TURKEY MEATBALLS
Steps:
- Microwave broth and mushrooms in covered bowl for 1 minute. Let sit 5 minutes. Drain and reserve liquid.
- Pulse bread in food processor until finely ground.Transfer bread crumbs to a bowl and add Parmesan, parsley, gelatin, 1 t. salt and 1/4 t. pepper. Pulse mushrooms and 1 T. anchovy paste in food processor until fine.Add mushroom mixture, turkey, egg and garlic to bread crumb bowl. Mix with hands until thoroughly combined. ​Divide mixture into 16 portions. (1/4 cup each) Roll each portion into a ball. Place on a plate and refrigerate 15 minutes. Pulse tomatoes and juice in food processor until coarse. Add oregano, red pepper flakes, 1 T. anchovies and 1/4 teaspoon pepper to tomatoes. Heat oil in skillet. Add meatballs and cook until browned. (5-7 minutes) Transfer meatballs to plate.Stir tomato paste, reserved mushroom liquid and pureed tomatoes into empty pan. Heat to a simmer. Return meatballs to skillet. Reduce heat to low, cover and cook until internal temperature reaches 160. Transfer meatballs to platter. Increase heat to high and simmer sauce until slightly thickened. (3-5 minutes) Stir in basil and season with sugar, salt and pepper.Pour sauce over meatballs and serve with extra Parmesan - and spaghetti.
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