1tbspdried herbs (I used oregano, basil and parsley)
pinch of chilli flakes
For the tomato sauce
400g (14oz) chopped tomatoes
pinch of sugar(optional)
salt and pepper to taste
1½cupsgrated mozzarella cheese
fresh basil for serving
Combine the turkey with breadcrumbs, crushed garlic, a beaten egg, Parmesan cheese, herbs, chilli flakes, salt and pepper. Mix until combined.
With wet hands, form the meatballs and place on a parchment lined plate or chopping board.
Heat a large, oven-safe skillet or pan (Use a slightly deeper pan to make sure the sauce doesn't boil over) over medium-high heat.
Add a splash of oil then add the meatballs, cooking in batches until they are golden brown on all sides. Remove from the pan and set aside.
In the same pan you cooked the meatballs, add chopped onion and cook for a few minutes until soft and translucent. Add the garlic and herbs and cook for a few seconds until fragrant.
Pour in the chopped tomatoes, Balsamic vinegar, salt and pepper. You can add a pinch of sugar to balance the acidity from the tomatoes. Bring to a simmer then remove from the heat. Carefully add the meatballs to the sauce.
Place the pan in a preheated oven and allow to bake for 15 minutes or until the sauce has reduced slightly and the meatballs are cooked through.
Remove from the oven, top with the grated mozzarella and place back in the oven for 10 minutes or until the cheese has melted.
Remove from the oven, top with fresh basil and serve.