Monday, January 25, 2016

Turkey Meatballs

We love these meatballs at our house. They can top spaghetti or be put into a hoagie for a meatball sub. This makes plenty and I always freeze the leftovers in packs of 4 so Andrew can make an easy lunch or dinner.

1 1/2 lbs ground turkey
1 cup bread crumbs
1 cup grated parmesan cheese
2 eggs
salt to taste
1 Tbsp milk
2 jars of sauce, or use two cans of crushed tomatoes to make your own

Preheat the oven to 375.

Mix the ground turkey with the bread crumbs, parmesan cheese, eggs, milk, and salt. Form meat balls (about 28). I use a cookie scoop to get uniform size meatballs. Pan fry them to brown them (they will finish cooking in the over).

Pour some sauce in the bottom of a dutch oven. Lay the meatballs in a single layer and then cover with more sauce. Bake covered for 30 minutes. If you want to pump up the cheese factor, you can now sprinkle the top with mozzarella cheese and broil until bubbling. 

Serve over pasta or on hoagies and with any extra sauce.

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