Turkey Meatballs

Making meatballs out of ground turkey instead of ground beef really cuts down on the fat content of your dinner without sacrificing any flavor. For best results, finish cooking the meatballs in a pot of Tomato Sauce just remember you'll need a bigger pot than normal!

Mats - makes about 20 meatballs
1 lb ground turkey
2 eggs
1 1/2 cups plain bread crumbs
1/2c mozzarella cheese, grated
1/4c Parmesan  cheese, grated
2 tsp dried oregano
1 tsp dried basil

Add all ingredients to a mixing bowl.

Use your hands to squish and mix the mixture around - you're looking to evenly distribute the egg and breadcrumb mixture in with the meat. I find the technique that works best for me is to use a kneading motion where I push the top of the lump down flat, then rotate the lump about 90 degrees, flip it over and push down again. Make sure you scrape the bottom of the mixing bowl as you mix the meat - the breadcrumbs tend to accumulate down there and need to be worked into the meat.

In a medium saucepan, heat 1 Tbsp olive oil over medium heat

Take your meatball mixture and start forming it into golf ball sized balls

Drop each meatball into the hot oil and cook for about 2 minutes on each side. You don't need to cook the meatball all the way through, you're just trying to sear the outside so they'll hold their shape.

Once their outsides are browned all over, scoop the meatball up and plop it in your pot of Tomato sauce. You'll want to have them cooking in the sauce for at least 40 minutes.