Turkey Meatballs in Herb Tomato Sauce

The Story

Ground turkey meatballs are often apologetic — dry, dense, and flavorless as a compromise for "eating healthier." Not these. Ricotta adds moisture and fat; Gunner Blend adds the herb complexity that ground turkey naturally lacks; the technique does the rest.

Instructions

1. Mix the Meatballs. In a large bowl, combine turkey, 1.5 tbsp Gunner, breadcrumbs, egg, ricotta, garlic, fresh sage, parsley, and Parmesan. Mix gently with your hands — overmixing develops toughness. Chill for 20 minutes, then roll into 1.5-inch balls. You should get 20–24 meatballs.
2. Brown and Simmer. Heat olive oil in a large skillet or Dutch oven over medium-high. Brown meatballs in batches for 3–4 minutes, turning to get colour on most sides. Don't cook through — just build the crust. Remove to a plate. In the same pan, cook garlic in olive oil for 1 minute, add crushed San Marzano tomatoes, remaining Gunner Blend, and red pepper flake. Simmer 10 minutes, then nestle meatballs back in. Cover and simmer on low for 20 minutes.
3. Serve. Serve over pasta, polenta, or with crusty bread to drag through the sauce. The sauce will have absorbed Gunner's herbaceous character over the 20-minute simmer — it tastes like it's been cooking since morning.

Pro Tips

• Ricotta in meatballs is the Italian secret that nobody talks about. It's the difference between dry and dairy-tender.