Herby Turkey Meatballs in Tomato Sauce

Steps

1. Start the rice: bring the rice, the water and a pinch (about a third) of the salt to a boil in a saucepan, cover, reduce to low and cook 18 minutes, then rest off the heat 5 minutes.
2. Meanwhile, in a bowl mix the egg, breadcrumbs, Parmesan, half the parsley, half the garlic, the oregano, the black pepper and another third of the salt. Add the ground turkey and mix gently until just combined.
3. Roll the turkey mixture into 16 balls, about 1.5 inches wide.
4. Heat half the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6 minutes, then move them to a plate.
5. Add the remaining half of the olive oil and the onion to the skillet and cook 4 minutes until soft. Add the remaining half of the garlic and the tomato paste and stir 1 minute.
6. Stir in the diced tomatoes and the remaining third of the salt, scraping up the browned bits, and bring to a simmer.
7. Return the meatballs to the sauce, cover and simmer 12 to 15 minutes, turning once, until they reach 165°F (74°C) in the center.
8. Stir the basil and the remaining half of the parsley into the sauce. Fluff the rice and serve the meatballs and sauce over it.