Mini Turkey Meatballs

Ingredients:

• 450 gr. ground dark turkey meat
• 1/4 tbsp. grated parmesan
• 1/4 tbsp. grated pecorino romano cheese
• 1 small onion, grated
• 3 crushed cloves of garlic
• 1 egg category CO
• 1/4 cup toasted bread crumbs
• 3 tablespoons ketchup
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon of salt
• 1/4 tsp ground black pepper
• 3 tbsp. l. olive oil
• 740 g of plain tomato sauce, see recipe below, or ready-made marinara sauce

Simple tomato sauce:

• 2 cans (900 g) of crushed tomatoes
• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 chopped cloves of garlic
• 1 stalk of celery, chopped
• 1 chopped carrot
• Sea salt and freshly ground black pepper
• 4-6 basil leaves
• 2 dried bay leaves
• 4 tbsp (60 g) unsalted butter (optional)

Preparation:

1. In a large bowl, combine the onion, garlic, eggs, bread crumbs, ketchup, parsley, Parmesan and Pecorino cheeses, salt, and pepper. Stir in the ground turkey. Form the mixture into 3-cm diameter meatballs. Place them on a large plate or baking sheet.
2. Heat oil in a large heavy skillet over medium-high heat. Add the meatballs and cook until golden brown on all sides, about 5 minutes. Turn off the heat. Transfer the meatballs to a plate. Discard any excess oil.
   
   Add about 3 cups of marinara sauce. Return the meatballs to the skillet. Reduce heat to medium-low and simmer until the sauce thickens slightly and the flavors meld, 15-20 minutes. Season the sauce with salt and pepper to taste.
   
   Move it meatballs in the sauce in a serving bowl. Serve on skewers.
3. Simple tomato sauce:
   
   Heat the oil in a large ceramic saucepan over medium-high heat. Add the onion and garlic and cook until soft and translucent, about 2 minutes. Add the celery and carrots, season with salt and pepper. Cook until the vegetables are tender, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer, covered, over low heat for 1 hour until thickened. Remove the bay leaves and check for seasoning. If the sauce is still a bit tart, add unsalted butter 1 tablespoon at a time to soften the flavor.
   
   Place half of the tomato sauce in a food processor. Blend until smooth. Repeat with the remaining tomato sauce.
   
   If you haven't used all the sauce, let it cool completely, divide it into 1-2 cup portions, and freeze in plastic bags. It will keep this way for up to 6 months.