turkey meatballs

this recipe has three winning characteristics. first, it's super simple. second, it uses ingredients we usually have on hand. third, it's delicious (even mr. picky-pants himself is a fan). it's flavorful and a lot lighter than it's beefy counterpart. oh and bonus- it freezes really well.

we usually have these as 'grinders,' sandwiches with saucy meatballs, crusty bread, and a bit of provolone or mozzarella. these are also fantastic with pasta and sauce. add a simple side salad, and you've got yourself a balanced meal. if you'd rather have a side of fries or chips, i won't judge.

my poor baking pan. it's a trooper that has seen better days.



adapted from rachel ray's chicken parm meatball sub recipe on foodnetwork.com.

this recipe is just for turkey meatballs, so think about how you'd like to serve them :)

equipment
medium bowl
baking sheet

ingredients
1 package (1.25 pounds) of ground turkey (i used 90% lean)
1 tablespoon grill seasoning
1 large egg
1/3 cup of grated parmesan cheese
1/3 cup italian breadcrumbs (or 1/2 cup plain breadcrumbs plus 1/2 teaspoon each dried basil and dried oregano)
1 tablespoon extra-virgin olive oil (add an extra tablespoon if using extra-lean turkey)

instructions

• pre-heat the oven to 425 degrees (f). spray baking sheet with a non-stick spray.
• put the ground turkey into a medium bowl. add the grill seasoning, egg, grated parmesan, and breadcrumbs. gently work ingredients together with your hands until just combined. 
• form 18-20 medium sized meatballs, placing them about an inch apart on the prepared baking sheet.
• bake on middle rack for 15 minutes.
• once removed from the oven, these are ready to serve with your favorite pasta and sauce or cool them before freezing in a freezer-safe container. 

notes:
to defrost remove the meatballs from the freezer and allow to defrost in the refrigerator overnight. heat in the microwave or in a sauce until warmed through and then enjoy.

to make a grinder, use your favorite marinara or the sauce recipe that comes with the original recipe and warm meatballs in the sauce. warm small baguettes or french bread sandwich rolls, slice length-wise, fill with 3 or 4 meatballs and top with cheese. melt cheese under a broiler for a minute if desired.