Here is a very flavorful recipe with some Italian flair, Enjoy!
1 pound ground turkey meat
1 pound Italian turkey sausage links, casings removed
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh oregano
1/4 cup whole milk, at room temperature
2 tablespoon tomato paste
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
zest from 1 lemon
1 small onion, finely chopped
Extra-virgin olive oil, for drizzling
thinly sliced provolone cheese
1 28-ounce and can whole San Marzano tomatoes
1/2 cup dry red wine
1 shallot minced
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
1/2 teaspoon crushed red pepper flakes
1 tsp kosher salt
1 tsp dried oregano
1 tsp black pepper
2 tsp sugar
6 large fresh basil sprig, or more to taste
Preheat the oven to 400F. In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, lemon zest, tomato paste, salt, pepper, eggs, garlic, and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through about 15-20 minutes. While the meatballs are cooking, make the sauce.
Pour tomatoes into a large bowl and crush with your hands. Pour 1/2 cup of red wine into the can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot add shallot and saute until soft, then add garlic. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved wine. Add whole chili or red pepper flakes, oregano (if using) and salt. Stir. Add sugar and simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes (as an option you can use a stick blender to blend it into a smoother sauce), then place basil sprigs, including stems, on the surface. Let them wilt, then submerge the leaves in sauce and simmer an additional 8-10 minutes. If you are using oregano, taste the sauce after 10 minutes of simmering, adding more salt and oregano as needed. Add the meatballs to the sauce and and simmer 10 minutes.
Toast the Italian bread then top the meatballs with the sliced provolone cheese and put it under a broiler for 4-5 minutes or until the cheese melts. Top the Italian bread with the meatballs and additional sauce and serve. Bon Appetit!