1/4 cup (50 mL) grated Ivanhoe Parmesan Cheese (approx.)
3 cloves garlic, minced and divided
2 eggs, lightly beaten
1/2 tsp (2 mL) pepper, divided
1 lb (500 g) extra lean ground turkey
1 turkey sausage, casing removed
3 cups (750 mL) passata or puréed, strained tomatoes
1/2 cup (125 mL) grated onion
Pinch hot pepper flakes
1/2 cup (125 mL) chopped fresh basil leaves
Preheat the oven to 425°F (220°C).
Stir the cottage cheese with the breadcrumbs, Parmesan cheese, 1 clove garlic, eggs and half of the pepper until well combined.
Crumble in the ground turkey and sausage meat; gently mix until well combined.
Shape the mixture into 24 equal-sized meatballs; arrange, in a single layer, in a 9 x 13-inch (3 L) baking dish.
Bake for 15 minutes or until lightly browned and set.
Meanwhile, stir the passata with the grated onion, hot pepper flakes, remaining garlic and pepper.
Pour the tomato mixture evenly over the meatballs and cook for 30 minutes or until meatballs are cooked through and sauce is slightly thickened; gently stir in basil. Serve with additional Parmesan cheese to taste. Serve meatballs over hot cooked pasta or rice.
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