Summer Meatballs

Jonathan Player for The New York Times

INGREDIENTS

FOR THE SAUCE:

• 1 onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 stalk celery, trimmed
• 1 carrot, peeled and roughly chopped
•  Finely grated zest of 1/2 lemon
• 3 tablespoons olive oil
• 1 tablespoon butter
•  Salt
• 1 teaspoon honey
• 3 cups passata (available at specialty food markets) or puréed canned tomatoes
• ½ cup  coconut milk

FOR THE MEATBALLS:

• ½ pound ground turkey
• ½ pound ground pork
• 3 tablespoons gluten bread crumbs or ground flaxseed
• 1 garlic clove, peeled and minced
• 1 large egg, lightly beaten
• ½ cup freshly grated pecorino Romano
• ½ cup finely chopped basil leaves
•  Salt and freshly ground black pepper

FOR THE GARNISH:

• ¼ cup toasted pine nuts
• ½ cup chopped basil leaves
• 4  whole basil leaves

PREPARATION

1. 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.
2. Add sugar, passata and 2 cups water. Cover, and simmer 15 minutes. Add milk, and cook, uncovered, 15 minutes more. Meanwhile, begin preparing meatballs.
3. 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.
4. 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.
5. 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.