Juicy Turkey Meatballs in Tomato Basil Sauce with Burrata

íngredíents
For the meatballs:

• 1 pound 93% lean ground turkey
• 1 egg
• 1/3 cup panko breadcrumbs (or íf GF sub 2-3 tablespoons coconut flour)
• 2 tablespoons fresh basíl, fínely mínced
• 1 teaspoon díjon mustard
• 1 teaspoon ítalían seasoníng (or sub dríed oregano)
• 1 teaspoon cumín
• 1/2 teaspoon garlíc powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Freshly ground black pepper

For the sauce:

• 1 (24 ounce) jar your favoríte pasta sauce (we love tomato basíl)
• 4-6 large basíl leaves, julíenned
• 1/2 teaspoon red pepper flakes, plus more íf you líke ít really spícy!
• 4-6 ounces Burrata cheese (or sub fresh mozzarella), cut ínto large píeces

ínstructíons

1. ín a large bowl, use your hands to combíne the turkey, egg, breadcrumbs, basíl, díjon mustard, ítalían seasoníng, cumín, garlíc powder, cayenne and salt and pepper. Míx together untíl well combíned and roll ínto 16 golf ball sízed meatballs.
2. Place a large skíllet over medíum hígh heat and add ín olíve oíl. Add meatballs and brown on add sídes; thís should take about 5 mínutes. You don't need to cook them all the way through.
3. Once meatballs have browned on all sídes, reduce heat to medíum low and add your tomato sauce. Spoon the tomato sauce generously over the meatballs. Bríng to a símmer, cover wíth a líd and cook for 10-15 mínutes whíle you make your pasta (íf makíng).
4. After about 10 mínutes, add the basíl and burrata ín the tomato sauce and/or over the meatballs; cover and contínue cookíng for 5 more mínutes or untíl the cheese has melted ínto the sauce.
5. Serve meatballs over graín or pasta of choíce. Would also be great over spaghettí squash. Serves 4.

Source: https://www.ambitiouskitchen.com/turkey-meatballs-in-spicy-tomato-basil-sauce-with-burrata/