3cups passata (available at specialty food markets) or puréed canned tomatoes
½cup coconut milk
FOR THE MEATBALLS:
½pound ground turkey
½pound ground pork
3tablespoons gluten bread crumbs or ground flaxseed
1garlic clove, peeled and minced
1large egg, lightly beaten
½cup freshly grated pecorino Romano
½cup finely chopped basil leaves
Salt and freshly ground black pepper
FOR THE GARNISH:
¼cup toasted pine nuts
½cup chopped basil leaves
4 whole basil leaves
To prepare sauce: in bowl of a food processor, combine onion, garlic, celery, carrot and lemon zest. Process until minced. Place large saucepan or flameproof casserole over medium-low heat, and add oil and butter. Add minced vegetables and salt to taste. Sauté gently until softened but not browned, about 10 minutes.
Add sugar, passata and 2 cups water. Cover, and simmer 15 minutes. Add milk, and cook, uncovered, 15 minutes more. Meanwhile, begin preparing meatballs.
To prepare meatballs: in a large bowl, combine ground turkey, ground pork, bread crumbs, garlic and egg; mix well. Add pecorino, basil, and salt and pepper to taste. Mix until thoroughly blended.
Line a large baking sheet with plastic wrap. Dampen hands with cold water, and roll rounded teaspoonfuls of meatball mixture, placing meatballs on sheet; there should be about 80. Add meatballs to simmering sauce, shaking pan gently to make room as they are dropped in; do not stir. Simmer, partly covered, until meat is cooked through, 20 to 25 minutes.
To serve, transfer meatballs and sauce to a serving bowl, and sprinkle with pine nuts and whole basil leaves. Serve, if desired, with cooked rice, garnishing each serving with more pine nuts and chopped basil.