Instructions: In a medium bowl, mix bread crumbs, egg, salt, and pepper. Add ground turkey and mix until well blended. Using about 1 tablespoon for each, form turkey mixture into meatballs. (Rinse hands occasionally in cold water to help avoid sticking.)

In a 5- to 6-quart Dutch oven, heat olive oil. Add meatballs and cook over medium-high heat, turning often, until browned all over, 8 to 10 minutes. With a slotted spoon, transfer meatballs to a plate, leaving oil behind in Dutch oven.

Add additional oil, if necessary, to measure 2 tablespoons, and reduce heat to medium. Add onion and mushrooms. Cook, stirring often, until onion is softened, about 5 minutes. Add garlic and cook 1 minute. Stir in tomato puree, tomatoes with their juice, wine, broth, basil, thyme, and orange zest; break up tomatoes with a large spoon. Bring to a boil, reduce heat to low, and simmer, uncovered, until sauce is slightly thickened, about 45 minutes.

Add meatballs to sauce. Gently stir in small white onions and olives. Simmer 15 minutes, or until meatballs are cooked through.

Meanwhile, cook linguine in a large pot of boiling salted water until tender, about 8 minutes. Drain well and transfer to a large heated bowl. Add sauce and toss until coated. Arrange meatballs on top. Pass a bowl of grated Parmesan cheese on the side.

This recipe serves 4 to 6.

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