Now this is some insane Southern know how folks! And from an Aussie at that. Modified from Curtis Stone‘s What’s for Dinner? A beautiful looking dish…not really. Delish and healthy…absolutely! Now don’t let the rather extensive list of ingredients make you retreat. Just grab everything in the beginning and spread it all out in front of you. I promise it goes lickity split! You will need:

Gray’s Boston kitchen where I first tried this recipe last weekend. Stocked her freezer…yes I did! (Note the family sentiment letters on top of stove…AND the Boston Strong ducks!)

For the Sauce:
3 Tbs olive oil
1/2 Vidalia onion, diced
6 garlic cloves, minced*
4 Tbs chopped cilantro*
1/2 cup loosely packed basil leaves, coarse chop*
1/2 cup dry white wine
2 28 oz cans whole tomatoes, undrained, rough chop
1 t Kosher salt
2 t fresh ground black pepper

*Author’s Note: When in a hurry, I use Gourmet Garden Garlic Paste, Cilantro Paste and Basil Paste. They are all made of fresh ingredients, and I always keep them on hand in the fridge! They come in a tube in the produce section of your grocery. It helps tremendously when your garden is out of season or you need to get the meal prep going quickly!

(Back home in my kitchen where I whipped these little things out again this afternoon!)

For the Turkey Balls:
2 lbs ground turkey
1 cup panko
1/2 Vidalia onion, diced
5 garlic cloves, minced
1/2 cup chopped flat leaf parsley
2 Tbs Dijon mustard
1 1/2 t paprika
1 large egg
1 t Kosher salt
2 t fresh ground black pepper
1/4 cup olive oil
Fresh Grated Parmesan cheese for serving

To Make the Sauce:
Heat olive oil in large skillet over medium heat.
Add onion, garlic, cilantro, and basil.
Cook 1 minute.
Add wine, tomatoes, salt and pepper.
Bring to simmer.
Simmer uncovered 25 minutes, stirring frequently.

To Make the Turkey Balls:
Combine turkey, panko, onion, garlic, parsley, mustard, paprika, egg, salt and pepper in large bowl.
Gently mix with your hands.
Mixture should be soft to retain moisture during cooking.
If mixture is too moist, simply add a bit more Panko.
Form in to 26 balls.
Heat olive oil in large skillet on medium heat.
In batches, add turkey balls to skillet.
Cook 12 to 14 minutes, rotating often to brown all sides.
Transfer to plate while cooking next batch.

Easily serves 8.
Of course you can halve the recipe if you don’t want extras for the freezer!

To plate:
Place sauce on plate.
Place turkey balls on top of sauce.
Drizzle with a bit more sauce.
Top with fresh grated Parmesan cheese.

DIG IN!