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Meatballs lose fat but none of the flavor or juiciness in this variation made with ground dark-meat turkey and ricotta cheese. Once formed, the meatballs brown in the oven, essentially unsupervised, so you’re free to deal with the rest of the meal. A final simmer in a simple tomato sauce and you’re ready to plate or pack them into sandwich rolls.
What to buy: Pretty much any crushed tomatoes will do for this recipe, but we prefer the 6-in-1 brand for the right balance of sweetness and acidity.
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