📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked meatballs!
2. In a large mixing bowl, gently combine the ground turkey, breadcrumbs, egg, cumin, paprika, garlic powder, onion powder, salt, and pepper. Don't overmix—we want tender meatballs! Oh, and I always add a pinch of sugar to balance the savory spices. It's a trick I learned from my grandma!
3. Using a meatball scoop or a spoon, form the mixture into 1-inch meatballs. Try to make them all roughly the same size so they cook evenly. My meatballs are never perfectly uniform; some are a little bigger, some a little smaller. It's all part of the charm!
4. Heat a tablespoon of olive oil in a large skillet over medium heat. Carefully add the meatballs to the skillet, ensuring not to overcrowd it. Work in batches if necessary. We want those meatballs nicely browned, not steamed!
5. Brown the meatballs on all sides, about 4-5 minutes per batch. This step adds so much flavor. Once browned, transfer them to a baking sheet.
6. While the meatballs are browning, prepare the tomato sauce. In a saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Don't burn them; we just want them tender.
7. Stir in the garlic and cook for another minute until fragrant. Now add the crushed tomatoes, tomato paste, oregano, basil, sugar, and salt. Bring to a simmer. My secret? A tiny dash of Worcestershire sauce for that umami boost!
8. Once the sauce is simmering, gently add the browned meatballs. Make sure they're fully submerged in the sauce. If not, add a little more crushed tomatoes or water.
9. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. You can check for doneness by cutting one open; the inside should be cooked through and no longer pink.
10. Garnish with fresh parsley before serving. A sprinkle of parmesan cheese wouldn't hurt either! Serve with your favorite pasta, crusty bread, or over polenta—enjoy!