Italian-Style Turkey Meatballs | America's Test Kitchen

Ingredients

• 1 cup chicken broth
• 1/2 ounce dried shiitake mushrooms
• 2 slices hearty white sandwich bread, torn into 1-inch pieces
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons unflavored gelatin
• Salt and pepper
• 4 anchovy fillets, rinsed, patted dry, and minced
• 1 1/2 pounds 85 or 93 percent lean ground turkey
• 1 large egg, lightly beaten
• 4 garlic cloves, minced
• 1 (14.5-ounce) can whole peeled tomatoes
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh basil
• sugar