Turkey Meatballs with Mozzarella Sauce "Marinara"

Delicate minced meat, delicious enveloping sauce, a viscous core ...

Ingredients

• minced turkey (better rubir on a large grinder grill) 500 g
• garlic, chop 5 pcs.
• egg 1 pc.
• grated parmesan 3 tbsp
• finely chopped parsley 2 tablespoons
• Provencal herbs
• bread crumbs (Panko type) 2 tbsp
• mozzarella (cut into cubes so that a piece of cheese is placed inside the meatballs) 100 g
• olive oil 6 tablespoons
• grated tomatoes (I chopped coarsely, you can until smooth) 0.5 l
• salt 1 tsp
• black pepper 0.5 tsp
• sugar 0.5 tsp
• red pepper flakes 0.5 tsp

Directions

1. Preheat oven to 180 C. Grease a baking dish with oil. In a large bowl, combine ground turkey, half minced garlic, egg, cheese, parsley, Provencal seasoning, salt and pepper, and bread crumbs. Slowly add water to the minced meat, several tablespoons at a time. The mixture should be very moist, but keep its shape.
2. Take 1 tablespoon of minced meat, flatten it on your hand, put a piece of mozzarella in the middle, cover with another spoonful of minced meat. Gently roll into a ball. Place in a baking dish. Make the rest of the meatballs in the same way. Put the mold in the oven, after having greased all the meatballs with oil using a brush. Bake for about 20 minutes until golden brown.
3. Heat the remaining oil, lightly fry the garlic in it until the aroma appears. Add chopped tomatoes, salt, pepper, sugar, seasoning and chopped red pepper flakes, mix well. Cook the sauce for 9 minutes, stirring occasionally. Season with salt and pepper to taste.
4. When the meatballs are baked, pour over the sauce and heat for about 3-5 minutes. Serve with potatoes, rice.