2 tablespoons EVOO
2 large cloves garlic, finely chopped
4 Roma Tomato
salt and pepper
handful of sweet basil, shredded or torn
1 pounnd ground turkey
1 cup bread crumbs
1/2 cup parmesan cheese

In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wodden spoon and season tomatoes with salf and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.

Meanwhile, season turkey. In a separate dish, combine breadcrumbs with parm cheese and parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle pan over medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.

Place a spoonful of ricotta on plate, tope with patties, then some sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user SUZKELLEY.

 

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