Turkey Meatballs

A hug in a bowl: that's the best way that I can describe my turkey meatballs. When I'm feeling out of sorts and need something comforting for dinner, this is my go-to! Recently, a close family member was going through a minor health scare, and I really needed a food hug. I threw some meatballs together for dinner and immediately felt a little easier! This recipe gets revisited regularly in my cocina. My whole family loves these turkey balls. Our 14 month old is especially obsessed, but bath time is always mandatory after meatball night. If you want to make them for adults only, consider dialing the heat up by using hot Italian sausage. This is also a great make ahead recipe: you can assemble and cook everything earlier in the day and leave the pot in the fridge to reheat at dinnertime. Or freeze these babies and thaw them for a later date! I'm a huge fan of dishes that feel indulgent but are actually pretty good for you- this one fits the bill. You can serve over any pasta you like, zoodles, polenta or in a sub sandwich. Add these meatballs to your recipe rotation- I promise you will make them again and again!

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prep time: ~25 min. cook time: 45 min. serves: 6-8

INGREDIENTS:

2 eggs

1 cup panko style breadcrumbs (sub regular breadcrumbs)

1/2 cup chopped Italian parsley

1 cup grated asiago cheese (sub parmesan)

2 tsp kosher salt

1 tsp dried oregano

1/2 tsp red pepper flake

1/2 tsp black pepper

1/4 cup milk

3 tbsp olive oil plus more for brushing meatballs

2 lbs ground turkey, preferably not extra lean

1/2 lb mild or hot Italian turkey sausage (sub regular Italian sausage)

6 cups jarred marinara (recommended Rao's)

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INSTRUCTIONS:

Preheat oven to 375° and line 1 large sheet pan with parchment paper. Lightly beat eggs in bottom of a large mixing bowl. Add the Pablo bread crumbs, milk, 3 tbsp of olive oil, cheese, parsley, oregano, salt, red pepper and black pepper and stir to combine. Add ground turkey and sausage and using your hands, gently knead until ingredients are fully combined. Roll mixture into 2 to 2-1/2" balls and evenly space on baking sheet (you may need a second sheet of yours is on the smaller side). Brush or lightly drizzle the tops of meatballs with olive oil and bake them for 30-35 minutes on a middle rack. Bring the marinara to a simmer in a large pot. Add the baked meatballs to the sauce and let them simmer another 10 minutes. Serve them over pasta if desired, sprinkled with more cheese and parsley on top.