Turkey Meatballs with Pecorino and Basil
Recipe type: Weight Watchers - 5pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tsp olive oil
  • ½ large shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tsp tomato paste
  • 2 tbsp red cooking wine
  • cooking spray
  • 1 lb lean ground turkey breast
  • 2 tbsp chopped fresh basil
  • 1 tbsp grated pecorino cheese
  • kosher salt and black pepper to taste
  • 8 oz tomato sauce
  • pinch of sugar
  1. 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.
  2. 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.
  3. 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/