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Turkey Meatballs Recipe


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     Turkey Meatballs

Category   Entrees - Maindishes
Sub Category   None
Preptime   45 minutes

Extra Virgin Olive Oil
1 Large Onion, 1/4-inch dice
2 cloves garlic, smashed & chopped
Pinch crushed red pepper
1.5lb Ground Turkey (or 1/2 lb beef, veal, pork)
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh parsley
1 cub breadcrumbs
1/2 cup water
Marinara Sauce (store bought or home made)

Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5-7 minutes until they are soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1-2 minutes. Turn off the heat and allow to cool.
In a large bowl combine the meat, eggs, Parmigiano, and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway!
Preheat the oven to 350 degrees F. Shape the meat into desired size. I prefer meatballs about the size of a golf ball. Coat a large saute pan with olive oil and bring to a medium- high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your pot of marinara. If not, they can be frozen for later use.
Serving Suggestions
I double up when ever I make these because they make for an easy dinner during the week.

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