Italian Turkey Meatballs

• servings: 18 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

Marinara sauce (homemade or store-bought)

1 pound ground turkey breast (preferably 93% lean)

⅓ cup good-quality breadcrumbs (check with your local bread baker for breadcrumbs)

¼ cup grated Parmigianino Reggiano

⅓ cup grated Pecorino Romano

½ cup chopped parsley

2 garlic cloves (finely minced)

1 egg

Pinch finely ground sea salt

Freshly ground black pepper

Red pepper flakes (optional)

Directions

Warm the marinara sauce in a large pot until the sauce is at a light simmer.

While the sauce cooks, prepare the meatballs. In a large bowl, combine the turkey, breadcrumbs, cheeses, parsley, garlic, egg, salt and pepper, to taste. Using your hands, mix ingredients until well combined, being careful not to over-mix and form a paste.

Once combined, gently roll meatballs between your two hands, forming 2-inch meatballs (or smaller, if you prefer) that are not too tight or compact. As you roll them, gently drop them into the sauce.

Once the last meatball is in the pot, cook on low for 35 minutes.

Serve with whole-wheat pasta or zucchini noodles and top with Pecorino and red pepper flakes, if desired. Leftovers can be refrigerated for approximately 3 to 4 days, or frozen for approximately 4 to 6 months.

Nutrition

• Calories: 65 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 30 mg
• Sodium: 145 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.5 g
• Total Sugars: 0.5 g
• Protein: 6.5 g