I'm sorry that it has once again been a while since I've posted! The truth is that my day job currently consists of helping my boss write her first cookbook and that basically means we develop, test, and write recipes all day, every day. As amazing and fun as that is, the last thing I want to do at the end of the day is more cooking (and more dishes!!!!).
But my boss also recently gave me Julia Turshen's brand new cookbook Small Victories and it has become my newest cookbook obsession. It's filled with beautiful photos, attainable recipes, and a million variations so you can adapt everything to your life and kitchen. Safe to say, this will be my new go-to housewarming gift because I want everyone to experience Julia's thoughtful tutelage.
Turkey + Ricotta Meatballs
Recipe from Julia Turshen's Small Victories
- Two 28-oz cans whole peeled tomatoes
- 7 tablespoons extra virgin olive oil
- 7 garlic cloves, 4 thinly sliced and 3 minced
- Kosher salt
- 1 cup fresh basil leaves, finely chopped
- 1 cup fresh parsley leaves, finely chopped
- 1 1/2 cups whole-milk ricotta
- 1/2 cup grated parmesan
- 2 pounds ground turkey meat
Pour the tomatoes into a large bowl and crush them with your hands. Rinse the cans with 1/4 cup water and then add the water to the tomatoes. Set a large saucepan or pot over medium-high heat and add 3 tablespoons of olive oil. Add the sliced garlic and cook until it begins to sizzle, about 1 minute. Add the tomatoes and a large pinch of salt and bring to a boil. Lower to a simmer and allow to cook until slightly reduced, about 30 minutes.
Meanwhile, preheat oven to 425F. Line rimmed baking sheet with foil and drizzle with 2 tablespoons of oil (use your hands or paper towel to rub the oil over the entire surface).
In a large bowl, combine minced garlic, basil, parsley, ricotta, parmesan, turkey, and 1 tablespoon salt. Mix it all together using your hands and then form it into golfball-sized meatballs. Place the meatballs on the foil-lined baking sheet. Note: It's okay to put them very close together. Drizzle the meatballs with the remaining 2 tablespoons oil and bake until browned and cooked through, about 25 minutes.
Transfer the cooked meatballs to the tomato sauce using a slotted spoon and discard any liquid/fat on the foil. Allow to simmer in sauce for a few minutes. Serve over pasta, with bread