Ingredients
2 large eggs, divided
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
2 cloves garlic, chopped
1/2 c. chopped fresh parsley, plus more for garnish
1 c. panko bread crumbs
1/4 c. freshly grated Parmesan
kosher salt
Freshly ground black pepper
1 lb. ground turkey
Extra-virgin olive oil, for drizzling
2 c. prepared tomato sauce, divided
1 c. cubed fresh mozzarella
1 puff pastry sheet, thawed and cut into rectangles (keep chilled)
Preparation
Step 1Preheat oven to 425°. In a small bowl, beat 1 egg with 1 teaspoon water. Set aside.Step 2In a large mixing bowl combine celery, carrots, onion, garlic, parsley, bread crumbs, Parmesan, salt and pepper. Mix well. Add remaining egg and turkey and mix until just combined. Do not overmix. With your hands, form 1 1/2" meatballs. In a large skillet over medium-high heat, drizzle olive oil and sauté meatballs until golden brown, 3 to 5 minutes.Step 3In a 9" pie dish or baking dish spread 1 cup tomato sauce and arrange meatballs in an even layer. Top with remaining tomato sauce and mozzarella and arrange puff pastry pieces in a circular pattern. (Less overlap will help the puff pastry rise.) Brush lightly with egg wash and bake until pastry is golden brown, 18 to 20 minutes.Step 4Garnish with parsley and serve immediately.
