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1
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend.
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2
Mix in the turkey.
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3
Shape the turkey mixture into 1 1/4-inch-diameter meatballs.
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4
Place on a large plate or baking sheet.
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5
Heat the oil in a heavy large frying pan over medium-high heat.
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6
Add the meatballs and saute until browned on all sides, about 5 minutes.
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7
Turn off heat.
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8
Transfer the meatballs to a plate.
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9
Pour off any excess oil.
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10
Add the marinara sauce, about 3 cups.
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11
Return all the meatballs to the pan.
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12
Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes.
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13
Season the sauce, to taste, with salt and pepper.
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14
Transfer the meatball mixture to a serving bowl.
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15
Serve with toothpicks.
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16
In a large casserole pot, heat oil over medium high heat.
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17
Add onion and garlic and saute until soft and translucent, about 2 minutes.
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18
Add celery and carrots and season with salt and pepper.
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19
Saute until all the vegetables are soft, about 5 minutes.
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20
Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
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21
Remove bay leaves and check for seasoning.
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22
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
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23
Add half the tomato sauce into the bowl of a food processor.
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24
Process until smooth.
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25
Continue with remaining tomato sauce.
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26
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
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27
This will freeze up to 6 months.
