Turkey meatballs

description:

A lean meatball recipe in a red sauce.

ingredients:

1 cup chicken broth
5 dried shiitake mushrooms
1 cup panko bread crumbs
1/2 cup Parmesan cheese, grated
1.5 teaspoons unflavored gelatin
Salt and pepper

1.5 pounds 85 or 93 percent lean ground turkey
4 garlic cloves, minced

4 anchovy fillets, rinsed, patted dry, and minced
1 large egg, lightly beaten
1 (28-ounce) can whole peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
sugar

instructions:

1) Bring chicken broth to boil and remove from heat. Place mushrooms in broth, cover, and let it sit for 10 minutes. Drain mushrooms and reserve liquid.

2) Add Parmesan, gelatin, 1 teaspoon salt, and 1/4 teaspoon pepper to bowl with panko and mix until thoroughly combined.

3) Pulse mushrooms and half of anchovies in food processor until chopped fine, 10 to 15 pulses.

4) Add mushroom mixture, turkey, egg, and half of garlic to bowl with bread-crumb mixture and mix with your hands until thoroughly combined. Divide mixture into 16 portions (about 1/4 cup each). Using your hands, roll each portion into ball; transfer meatballs to plate and refrigerate for 15 minutes.

5) Pulse tomatoes and their juice in food processor to coarse puree, 10 to 15 pulses.

6) Combine oregano, pepper flakes, remaining anchovies, remaining garlic, and 1/4 teaspoon pepper in small bowl; set aside.

7) Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.

8) Add reserved anchovy mixture to skillet and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high; stir in tomato paste, reserved mushroom liquid, and pureed tomatoes; and bring to simmer.

9) Return meatballs to skillet, reduce heat to medium-low, cover, and cook until meatballs register 160°, 12 to 15 minutes, turning meatballs once.

10) Transfer meatballs to platter, increase heat to high, and simmer sauce until slightly thickened, 3 to 5 minutes. Stir in sugar, salt, and pepper to taste.

source:

America's Test Kitchen