Turkey Parmesan Meatballs

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• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• ¼ cup finely chopped onion
  Ingredient note

  Source: ¼ cup finely chopped onion
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 1 teaspoon + ½ teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic; Source: ½ teaspoon minced garlic
• ½ teaspoon crushed red pepper
  Ingredient note

  Source: ½ teaspoon crushed red pepper
• As Needed + ¾ teaspoon salt
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste); Source: ¾ teaspoon salt
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste)
• 28 ounce can crushed tomatoes with basil (or Italian style)
  Ingredient note

  Source: 28 ounce can crushed tomatoes with basil (or Italian style)
• ½ cup water
  Ingredient note

  Source: ½ cup water
• ⅓ cup half-and-half or heavy cream
  Ingredient note

  Source: ⅓ cup half-and-half or heavy cream
• ½ cup Italian seasoned panko bread crumbs
  Ingredient note

  Source: ½ cup Italian seasoned panko bread crumbs
• ¼ cup grated onion (see Notes)
  Ingredient note

  Source: ¼ cup grated onion (see Notes)
• 1 teaspoon dried parsley
  Ingredient note

  Source: 1 teaspoon dried parsley
• 1 teaspoon dried basil
  Ingredient note

  Source: 1 teaspoon dried basil
• ⅓ cup grated Parmesan cheese
  Ingredient note

  Source: ⅓ cup grated Parmesan cheese
• ¼ teaspoon freshly ground black pepper
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper
• 1 each large egg (lightly beaten)
  Ingredient note

  Source: 1 large egg (lightly beaten)
• 1 ¼ pounds 93% lean ground turkey
  Ingredient note

  Source: 1 ¼ pounds 93% lean ground turkey
• ½ cup shredded fresh part-skim mozzarella
  Ingredient note

  Source: ½ cup shredded fresh part-skim mozzarella
• ¼ cup grated or shaved Parmesan cheese
  Ingredient note

  Source: ¼ cup grated or shaved Parmesan cheese
• 1 tablespoon chopped fresh basil
  Ingredient note

  Source: 1 tablespoon chopped fresh basil

1. Melt the butter in a large, deep, oven-proof skillet or sauté pan over MEDIUM-HIGH heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the crushed tomatoes, water, and a touch of salt and pepper to taste. Lower the heat to LOW and allow it to simmer while you make the meatballs.
2. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with heavy duty foil and coat the foil generously with nonstick cooking spray.
3. Place all of the meatball ingredients in a large mixing bowl. Use your hands to combine well. Form the mixture into meatballs about 1-½ inch in diameter. Place the meatballs on the prepared baking sheet and bake for 12 to 15 minutes or until browned, but not entirely cooked through. Remove the meatballs from the oven and reduce the oven temperature to 400 degrees F.
4. Remove the simmering sauce from the heat and add ⅓ cup heavy cream or half- and-half. Stir to combine well. Transfer the browned meatballs to the pan with the sauce.
5. Sprinkle the mozzarella and additional Parmesan over the top of the meatballs and sauce. Transfer the pan to the oven and bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 12 to 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.