Baked Italian Meatballs by Makinze Gore

3 Tablespoons extra-virgin olive oil, divided

1 lb. ground turkey

1/2 cup ricotta

6 cloves garlic, minced, divided

1/4 cup Parmesan cheese, grated 

1/4 cup fresh parsley, plus more for garnish

1 large egg, beaten

kosher salt

black pepper

28 oz can crushed tomatoes

1 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1. Preheat over to 425 degrees. Line a large baking sheet with foil and rub with 2 tablespoons oil.  In a large bowl, combine turkey, ricotta, 3 cloves garlic, Parmesan, parsley and beaten egg until just combined.

2. Form into 14 meatballs, then place on prepared pan and bake until golden and firm to touch, 20-25 minutes.

3. Make sauce.  In a large pot over medium heat, heat remaining tablespoon oil.  Add remaining 3 cloves garlic, oregano and crushed red pepper flakes and cook until fragrant, 1 minute. Add crushed tomatoes and sugar.  Season with salt and pepper.  Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add cooked meatballs to sauce and continue to simmer for another 10 minutes. Serve warm with more Parmesan and parsley.