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Available in easy-to-squeeze tubes to effortlessly bring bold and aromatic tomato flavors to all of your favorite dishes. Store up to 15 days in the fridge after opening.

0 min
Ingredients for
Double Concentrated Tomato Paste 4.6oz
Chopped Fresh herbs such as basil and parsley1/4 cup
Diced onion1/2 cup
Fresh basil1-2 sprigs
Freshly cracked black pepperto taste
Freshly Cracked black pepper1/4 tsp
Ground Turkey1 lb
Kosher salt1 tsp
Kosher Salt1 tsp
Large cloves of garlic3, chopped
Large egg1
Large Garlic Cloves3, grated or minced
Olive oil1/4 cup
Panko breadcrumbs1/2 cup
Parmesam Cheese1/4 cup, grated
Pomi Double Concentrated Tomato Paste1 tbsp
Pomì Double Concentrated Tomato Paste2 tbsp
Pomì Marinara Sauce28 oz
Red chili flakes1/4 tsp
Red chili flakes1/4 tsp


For the Meatballs:

In a large bowl, combine breadcrumbs, garlic, herbs, salt, red chili flakes, parmesan cheese, and black pepper. Stir to combine.

In a small bowl, whisk together egg and tomato paste until smooth and homogenous. Add egg and tomato mixture to the rest of the ingredients and stir to combine.

Add ground turkey to the bowl and use your hands to gently mix everything together, just until everything is well-incorporated, taking care not to over-mix.

Scoop or roll meat mixture into meatballs about 1 1/2 tbsp in size. Place on a parchment-lined sheet tray and refrigerate while you make the marinara sauce.


For the Marinara Sauce:

Heat olive oil in a large sauté pan set over medium heat. When oil is hot, add the diced onion and cook for 2-3 minutes, until onions begin to soften.

To the onions, stir in the garlic and cook for another minute, just until garlic becomes fragrant. Add 1/2 tsp of the salt, along with the red chili flakes and the tomato paste. Stir to break up tomato paste and cook for 1-2 more minutes, until the mixture is a brick red color.

Add the marinara sauce, the remaining 1/2 tsp of salt, pepper and the basil springs. Stir well, and bring the mixture to a simmer. Once the sauce begins simmering, reduce the heat to medium low and add the meatballs to the sauce. Cover, and simmer for 20-25 minutes.

After 20 minutes or so, remove the lid and continue to simmer for another 10 minutes uncovered until the meatballs are cooked through completely. Taste, and add salt and pepper if needed. Remove basil sprigs and serve.

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