Sun-Dried Tomato and Ricotta Turkey Meatballs.

Ingredients

• 1 pound ground turkey or chicken
• 3/4 cup whole milk ricotta cheese
• 1/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup marinated oil packed sun-dried tomatoes, oil drained and chopped
• 3 clove sgarlic, minced or grated
• 1 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 can s (28 ounce s) San Marzano tomatoes
• 1/2 cup white wine
• 1 teaspoon dried oregano
• spaghetti, for serving

Instructions

1. Add the turkey, ricotta, parmesan, sun dried tomatoes, 1 clove garlic, 1/2 cup basil, the parsley, crushed red pepper flakes, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10 12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
2. To a large pot set over medium heat, add the tomatoes crushing them by hand as you add them, the wine, remaining 2 cloves garlic, oregano, and a large pinch each of salt and pepper. Bring to a simmer over medium heat, stir in the meatballs and cook stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through, about 25 30 minutes. Stir in the remaining 1/2 cup basil.
3. Divide the pasta among plates and spoon the meatballs and sauce over the pasta. Top with fresh basil.