I love meatballs whether they’re made from turkey or beef and I’d probably eat them daily if I could. (I try not to because I don’t want to look like one. :-)) Took a while for me to get this recipe just right; ground turkey is a little less forgiving than ground beef and can become dry and tasteless unless you use the right technique. What’s the secret? Don’t over-mix and don’t overcook them. The eggs and breadcrumbs add softness but don’t go heavy on the breadcrumbs — I like my meatballs to taste like meat, not bread. These always come out perfect for me, tasty and juicy every time.

INGREDIENTS
2 tablespoons olive oil
1 pound ground turkey
1 small (3 ounces) onion, diced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons dried parsley
1 tablespoon minced fresh garlic
2 teaspoons dried oregano
kosher salt
ground black pepper
2 cups marinara sauce

TOOLS
large (5-quart) mixing bowl
measuring cups and spoons
large (12-inch) skillet
kitchen tongs

METHOD
1. Heat oil in skillet over medium heat. Mix all spices and parmesan cheese in bowl, then add beaten egg to mixture and stir well.
2. Add ground turkey and mix well with your hands.. Shape turkey mixture into 12 meatballs.
3. Fry meatballs, turning occasionally, until browned on all sides — about 10 minutes.
4. Add marinara sauce to skillet, stir to coat and meatballs and simmer on low heat for approximately 10 minutes until sauce is heated through.

YIELD
12 meatballs