2 28 ozcans crushed tomatoes(I swear by Tuttorosso)
1/2small onion(cut in half but don't chop)
1/4cupfresh chopped basil
salt and fresh pepper to taste
In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.
You can make them with 99% lean turkey although they will be more dry, if you do.