Directions:

Meatballs:

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 whole milk, at room temp

1 tablespoon tomato paste

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, at room temperature

2 cloves garlic, minced

1 small onion, finely chopped

1 pound ground dark turkey meat

1 pound spicy Italian turkey sausage links, casings removed

Extra-virgin olive oil, for drizzling

Preheat the oven to 400 degrees F.
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, 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, 15 minutes.

Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes.