A delightful twist on classic turkey meatballs, served in a rich and flavorful tomato sauce.
Combine the ground turkey, parsley, small onion, evaporated milk, grated parmesan cheese, minced garlic cloves, egg, and Worcestershire sauce in a mixing bowl. Mix gently with your hands until evenly combined.
Avoid overmixing the meatball mixture to keep them tender.
Shape the mixture into 1-inch meatballs and set them aside on a plate.
Use slightly wet hands to prevent the mixture from sticking.
Heat olive oil in a saucepan over medium heat. Add the sliced mushrooms and sauté for 5 minutes.
Ensure the mushrooms are evenly browned for a deeper flavor.
Add the chopped onion and minced garlic to the saucepan. Cook until softened, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, beef broth, bay leaf, oregano, basil, sugar, and cayenne pepper. Bring to a boil.
Taste the sauce and adjust seasoning as needed.
Gently place the meatballs into the sauce. Cover and simmer for 30 minutes, occasionally shaking the pan gently.
Avoid stirring the meatballs initially to keep them intact.
Remove the bay leaf from the sauce. Serve the meatballs and sauce over cooked pasta, garnished with grated parmesan cheese.
Warm the serving plates for a better presentation.
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