1 cup chicken broth
1/2 ounce dried shitake mushrooms
2 slices hearty white sandwich bread, cut into 1 inch pieces
1/2/ cup grated parmesan cheese
1 Tablespoon fresh parsley, chopped
1 1/2 teaspoons unflavored gelatin
salt and pepper
1 Tablespoon anchovy paste
1 1/2 pounds ground turkey (85% lean)
4 garlic cloves, minces
14.5 ounce can diced tomatoes
1/2 teaspoon oregano
1/8 teaspoon red pepper flakes
3 Tablespoons olive oil
2 Tablespoons tomato paste
1/4 cup fresh basil, chopped
Pulse tomatoes and juice in food processor until coarse.
Add oregano, red pepper flakes, 1 T. anchovies and 1/4 teaspoon pepper to tomatoes.
Heat oil in skillet. Add meatballs and cook until browned. (5-7 minutes)
Transfer meatballs to plate.
Stir tomato paste, reserved mushroom liquid and pureed tomatoes into empty pan. Heat to a simmer.
Return meatballs to skillet. Reduce heat to low, cover and cook until internal temperature reaches 160.
Increase heat to high and simmer sauce until slightly thickened. (3-5 minutes)
Stir in basil and season with sugar, salt and pepper.