Turkey Meatballs in Spicy Tomato Basil Sauce
with Fresh Mozzarella

Recipe courtesy of Alaska From Scratch adapted from Ambitious Kitchen

1 1/2 pounds lean ground turkey
2 eggs
1/4 cup breadcrumbs
1 teaspoon dried oregano
2 tablespoons fresh basil, minced
1 teaspoon cumin
1 1/2 teaspoons dijon mustard*
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)


1 tablespoon olive oil
2 cloves garlic, chopped
1 (15oz) can plain tomato sauce
1/2 teaspoon red chile flakes (or to taste)
1 teaspoon sugar
salt to taste
6 ounces fresh mozzarella, cubed
2 tablespoons fresh basil, chiffonade

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil or parchment.

To a large bowl, add the ground turkey, eggs, breadcrumbs, oregano, basil, cumin, mustard, salt, garlic powder, pepper, and cayenne, if using. Mix together until combined. Shape mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15 minutes until cooked through and browned.

Meanwhile, make the sauce by heating the olive oil in a 12-inch cast iron skillet over medium heat. Add garlic and pepper flakes, stirring, one minute, or until fragrant but without browning the garlic. Add tomato sauce to the pan, followed by sugar and salt. Turn heat to medium-low and allow to simmer until the meatballs are finished baking.

When the meatballs are done, add them to the skillet with the sauce. Spoon the sauce over the meatballs to coat. Sprinkle the fresh mozzarella over top and allow to cook 5 more minutes or so until the cheese melts. Sprinkle the fresh basil over top and serve over pasta cooked al dente.

Notes: I have also used 1 teaspoon of dry mustard in place of the dijon mustard in this recipe.