Ingredients
3 tablespoons extra virgin olive oil
½ yellow onion, finely diced
2 garlic cloves, minced
1 pound ground turkey blend (dark and white)
2 tablespoons each parsley, mint, cilantro, finely chopped
½ teaspoon Kosher salt
1 egg
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 28-ounce can crushed tomatoes
½ cinnamon stick
½ sprig rosemary
Preparation
Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion, garlic and a pinch of salt, and cook for 5–10 minutes, or until the onion is translucent. Turn off the heat and let the moisture cool for at least 5 minutes.
Place the ground turkey, chopped herbs, salt, egg and spices in a large bowl.
Add the onion and garlic and use a fork to mix well; roll into golf-ball-sized meatballs.
Heat a deep frying pan over medium high heat. Add the remaining tablespoon of oil and start frying the meatballs in batches cooking for 2–3 minutes on each side. Remove to a plate while you fry the next batch.
Once all the meatballs are browned, add the crushed tomatoes, cinnamon stick and rosemary to the pan. Season with a generous pinch of salt and add back in the browned meatballs.
Partially cover the pot and simmer gently for 30–40 minutes.
Remove the cinnamon stick and rosemary and serve with extra herbs on top.
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