Turkey Meatballs with Tomatoes and Basil

1. Stage

Make the turkey meatball mix: In a large bowl, add the turkey, breadcrumbs, sour cream, egg, minced basil, salt, rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands.

2. Stage

Form the meatballs and dredge them in flour: Place the flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs. Roll the meatballs in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.

3. Stage

Brown the turkey meatballs in olive oil: Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan. Once the meatballs are sizzling, reduce the heat to medium-low and gently cook them on at least 3 sides, so that they get browned pretty much all over and cooked through. Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through. Use a slotted spoon to remove the meatballs from the pan to a bowl and set aside.

4. Stage

Make the sauce base: Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.

5. Stage

Return meatballs to the pan, add tomatoes: Return the meatballs to the pan and coat all over with the pan sauce. Add the fresh tomatoes and toss to coat. Cook until the tomatoes just begin to break down, about 4 minutes. Do not overcook the tomatoes. Remove the pan from the heat and stir in the fresh basil.

6. Stage

Serve with freshly grated cheese: Serve with fresh mozzarella or Parmesan cheese. Serve alone or with pasta, rice, or in a sandwich roll.