Sunday, August 15, 2010

Turkey Meatballs

2 lbs ground turkey (not all white meat, makes it too dry), 2 cubes of my homemade pesto (can be found in my blog),thawed, 2 large eggs, 1 T. parsley flakes, 1/2 t. ground black pepper, 1/2 cup grated Parmesan cheese, 1 cup quick oats, 1 cup Italian seasoned bread crumbs.

In a large bowl blend ground turkey with pesto, parsley flakes, black pepper and Parmesan cheese, add eggs and continue mixing. Once eggs are combined add oats and bread crumbs and continue mixing until thoroughly combined. Let set for about 10 minutes so flavors of seasonings can blend together into meat. On a large platter scoop out turkey mixture by heaping Tablespoonfuls and roll in hands into meatballs. Place rolled meatballs on platter. Once all the meat mixture is rolled, heat a large non-stick skillet on high to get hot and then reduce to medium. Place meatballs close together and let cook about 3 minutes turning all meatballs 1/4 turn and continue cooking until all sides are lightly browned. Pour 2 jars of your favorite sauce over top and reduce to low and cover with lid and continue to cook on low for 1/2 hour more. Lastly, leave covered and shut off burner. Let cool about 1 1/2 hours to absorb sauce. Not removing cover and allowing to cool some helps meatballs to stay moist and delicious once ready to serve. Meatballs stay hot for about 2 hours. Serve with any favorite pasta dish of your choice.

Hint: I will also add another pesto cube to the jar sauce which makes the sauce taste freshly homemade. Friends and family that try my meatballs are surprised that it is ground turkey. It is a healthier choice and you'd never miss the beef!

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