1 1/2 pounds ground turkey (thigh meat if available)
1/2 cup sour cream
1 egg
1/2 cup bread crumbs
2 teaspoons Kosher salt
2 tablespoons minced fresh basil
1 teaspoon dried thyme
1 teaspoon fennel seeds
2 teaspoons minced fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/3 cup flour, for dredging
1/4 cup extra virgin olive oil
1/2 jalapeno chile, seeded, minced
2 large garlic cloves, minced
3 tablespoons white wine or chicken stock
1 1/2 pounds fresh tomatoes, roughly chopped (can substitute a 28-ounce can of crushed tomatoes)
1/4 cup fresh basil, thinly sliced


1.Make the turkey meatball mix: In a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands.
2.Form the meatballs and dredge them in flour: Place flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs.
3.Brown the turkey meatballs in olive oil: Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan.
4.Make the sauce base: Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.
5.Return meatballs to pan, add tomatoes: Return the meatballs to the pan with the sauce and coat all over with the pan sauce.
6.Serve with freshly grated cheese: Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.

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