Turkey Meatballs

Turkey Meatballs, Winter Warmer

Turkey Meatballs
Makes 12 large meatballs

Simple, healthy and loaded with pantry staples, these meatballs will be your new go-to.

1 tablespoon extra virgin olive oil
1 onion, diced
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
3 gloves garlic, minced
1 tablespoon tomato paste
1 lb. ground turkey meat
1 teaspoon fine sea salt
1 egg
1/2 cup panko bread crumbs
Marinara sauce

Parmesan, optional (garnish)

In a large high sided skillet heat olive oil over medium heat and sauté the onion until it’s translucent, about 5 minutes. Add spices and garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for an additional minute. Remove from heat and allow the onion mixture to cool completely.

In a large bowl combine ground turkey, salt, egg, panko and onion mixture. Knead until all ingredients are full combined. Roll into 12 equal sized balls.

In the pan onion was sautéed, place meatballs and enough marinara sauce to just cover the balls. Simmer sauce, turning meatballs as needed until they are completely cooked through.

Serve with pasta, polenta, in a roll or naked. Garnish with Parmesan.

Tip: Corny, but using your “pizza parlor” spices (aka dried oregano and red pepper flakes) easily creates the nostalgic taste of Italian-American comfort food without fuss or time.

Keep it Cleaner: Bake your balls in the oven. Preheat and bake at 425° F for 15 minutes, reduce heat to 350 and bake for additional 5 minutes. Internal temperature should be 165° F.