Turkey Meatballs

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Pamela Salzman


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2 eggs

½ onion, finely grated (use a coarse microplane, a food processor or a box grater)

½ cup dry whole grain bread crumbs

1 cup fresh whole grain bread crumbs (2 slices of bread, crusts removed)

2/3 cup grated Pecorino or Parmigiano cheese

2 pounds ground dark meat turkey

1 ½ Tablespoons finely chopped parsley

2 cloves garlic, finely chopped

1 ½ teaspoons sea salt

Freshly ground black pepper to taste

¼ cup unrefined, cold-pressed extra-virgin olive oil

1 large onion, finely diced

2 garlic cloves, finely chopped

4 pounds fresh, ripe tomatoes, peeled, seeded and diced or 2 28-ounce containers of crushed tomatoes

1 7-ounce jar of tomato paste (optional, for a richer, thicker sauce)

Sea salt

A few leaves (a small handful) of fresh basil, thinly sliced

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