Turkey Meatballs in Tomato Sauce with Buttered Egg Noodles
Ingredients
- 1 poundground turkey
- ½ cuppanko breadcrumbs
- ·egg
- 3 clovesgarlic
- ¼ cupparmesan cheese
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 28 ouncecanned crushed tomatoes
- 1 teaspoondried oregano
- ½ teaspoonsugar
- 12 ounceegg noodles
- 2 tablespoonbutter
Method
- 01
Bring a large pot of salted water to a boil for the noodles.
- 02
In a large bowl, combine ground turkey, panko, egg, minced garlic, parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined—don't overmix. Form into 12–14 meatballs.
- 03
Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, about 7–8 minutes total, turning occasionally. Transfer to a plate.
- 04
Pour crushed tomatoes into the same skillet. Stir in oregano, sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Return meatballs to the skillet and simmer gently for 10–12 minutes, until cooked through.
- 05
While the sauce simmers, cook egg noodles according to package directions. Drain and toss with butter.
- 06
Serve meatballs and sauce over buttered noodles.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the tomato sauce. For herbal depth, stir in 1 teaspoon fresh basil or a pinch of fennel seed. A squeeze of lemon juice at the end brightens the tomato flavor.
For extra richness, stir a splash of heavy cream into the sauce just before serving. Leftovers keep refrigerated for up to 3 days and reheat beautifully.