Heat a large non-stick sauté pan over medium and add olive oil. Sauté shallot and garlic until softened and beginning to caramelize, about 3-4 minutes, reducing heat, if needed to avoid browning to quickly. Add tomato paste and stir to combine with shallots and garlic. Continue sautéing until paste deepens in color, about 1 minute. Add red cooking wine to pan and cook until alcohol is burned off and liquid is reduced by ½. Set mixture aside to cool slightly.
In a medium bowl, add ground turkey, basil, pecorino cheese kosher salt (I used about ½ tsp) and black pepper. Stir in shallot and garlic mixture until well-distributed. Form mixture into 12 even meatballs.
Wipe out non-stick sauté pan, heat on medium and coat with cooking spray. Add meatballs and sauté, tossing often to retain round shape, until browned on all sides, about 6-8 minutes. Add tomato sauce and a pinch of sugar. Bring to a boil and reduce to simmering. Simmer for about 12-15 minutes, until turkey meatballs are cooked through and sauce has reduced and thickened slightly. Taste and season with additional salt, pepper and/or sugar if needed.
Recipe by Jackie Ourman at http://jackieourman.com/turkey-meatballs-with-pecorino-and-basil/