And here is the recipe for those meatballs! This is for the large batch that Dana and I made, but you can cut the recipe in half for a more reasonable number of servings.
Ingredients:
olive oil
1 large onion, 1/2-inch dice
Salt
Black Pepper
1 teaspoon basil
2 cloves garlic, smashed and chopped (OR 1/2 tablespoon garlic powder or granules)
2 pounds ground turkey (94% lean or thereabouts)
2 large eggs
1 cup grated Parmigiano cheese
1/4 cup finely chopped fresh Italian parsley leaves (I used flat parsley rather than curly)
1 cup seasoned breadcrumbs
Directions:
1. Preheat oven to 350 degrees.
2. Coat a large saute pan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and cook until soft and translucent, stirring frequently to ensure even cooking. Add the chopped garlic and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
3. In a large bowl combine the eggs, Parmigiano, parsley, basil, a dash of black pepper, and bread crumbs. Mix until well blended. Add the meat and the cooled onions, and mix by hand. Try not to over-mix or the meatballs may become tough. If the mixture seems a bit too dry, water may be added.
3. In a large bowl combine the eggs, Parmigiano, parsley, basil, a dash of black pepper, and bread crumbs. Mix until well blended. Add the meat and the cooled onions, and mix by hand. Try not to over-mix or the meatballs may become tough. If the mixture seems a bit too dry, water may be added.
4. Roll meatballs into 1.5-inch balls and place on a baking sheet lined with parchment paper.
5. Bake meatballs for about 15 minutes. Be sure to cut in half to check doneness.
6. Enjoy!
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