Turkey Meatballs in Tomato Sauce

Instructions

1. Step 1

   Finely chop the onion and mince the garlic on the cutting board with the chef's knife. Beat the egg with the fork in the mixing bowl until uniform.

   Ingredients used: 1.0 piece Egg

   Cookware: Chef Knife, cutting board, fork, mixing bowl

2. Step 2

   Add the ground turkey, breadcrumb, 50.0 gr onion, 3.0 gr salt, and 1.0 gr black pepper to the beaten egg. Mix with the fork until just combined, then use the fork to shape the mixture into evenly sized meatballs.

   Ingredients used: 1.0 gr Black Pepper, 60.0 gr Breadcrumb, 500.0 gr Ground Turkey, 50.0 gr Onion, 3.0 gr Salt

   Cookware: fork, mixing bowl

3. Step 3

   Heat 15.0 ml olive oil in the skillet over medium heat. Add the remaining 100.0 gr onion and the garlic, and stir with the wooden spoon for about 5 minutes until softened and fragrant.

   Timer: 5 min (scalable)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 100.0 gr Onion

   Cookware: skillet — medium heat, wooden spoon

4. Step 4

   Add 15.0 ml olive oil and the meatballs to the skillet, turning them with the wooden spoon for about 8 minutes until browned on several sides. Keep them in the skillet with the softened aromatics.

   Timer: 8 min (scalable)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet — medium heat, wooden spoon

5. Step 5

   Pour the tomato into the skillet and add 3.0 gr salt and 1.0 gr black pepper. Reduce to low heat and simmer for 20 minutes, turning the meatballs occasionally with the wooden spoon, until the sauce is thickened and the meatballs reach 74°C internally on the food thermometer.

   Timer: 20 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 3.0 gr Salt, 800.0 gr Tomato

   Cookware: Food Thermometer, skillet — low heat, wooden spoon