Preparation:

Soak 2 rusks in 1/2 cup milk. Chop the basil leaves and combine them in a bowl with the turkey and ricotta and drained rusks. Mix well by adding salt and pepper and then leave the bowl in the refrigerator for at least an hour. Chop the onion, knead it in a pan with oil and sugar for about ten minutes until soft. Add the balsamic vinegar and leave for 5 minutes, then pour the tomato puree over the basil. Cook for 5 minutes, this way the onions will cook down and the sauce will take on all the onion flavor, producing a sour-sweet tinge.
Shape the meatballs and roll them in breadcrumbs. In a baking tray covered with parchment paper, drizzle them with olive oil. Bake in a preheated oven for about 20 minutes, turning them occasionally, until they have a golden crust. Serve them over the sauce and garnish with fresh basil.