MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Meatballs In Tomato Sauce
Categories: Poultry, Breads, Vegetables, Herbs
Yield: 5 servings

1/2 c Grated Parmesan cheese, more
- for serving, if desired
1/2 c Panko or other plain dried
- bread crumbs
1/4 c Minced onion
1/4 c Chopped chives or basil
2 cl Garlic; grated on a
- microplane or minced
1 1/2 ts Kosher salt
1/2 ts Black pepper
1/2 ts Dried oregano
pn Red pepper flakes (opt)
1 1/2 lb Ground turkey; very cold
1 lg Egg; beaten
3 tb Extra-virgin olive oil; more
- as needed
3 c Marinara sauce; more to
- taste

In a large bowl, combine cheese, bread crumbs, onion,
chives, garlic, salt, pepper, oregano and red pepper
flakes, if using, and mix well. Add turkey and egg and
blend with your hands until well mixed. If youΓÇÖve got
time, cover mixture and chill for an hour or up to 24
hours. These are easiest to form into balls while very
cold. Form into 28 meatballs, each about 1 1/4" in
diameter.

Heat 2 tablespoons of the oil in a large sauté pan. When
hot, add enough of the meatballs to fit in one layer
without crowding, and brown on all sides, 5 to 8
minutes. Transfer to a plate, add another tablespoon of
oil to pan and brown another layer of meatballs,
transferring them to the plate as they brown. Repeat
until all meatballs are browned, adding more oil to the
pan as needed.

When meatballs are all browned, add marinara sauce to
pan and bring to a simmer, scraping up the browned bits
on the pan bottom. Return meatballs and their juices to
pan, shake pan to cover the meatballs with sauce, and
lower heat. Partly cover pan and simmer until the
meatballs are cooked through, 15 to 20 minutes.

Serve hot, drizzled with more olive oil and sprinkled
with more cheese, if you like.

By: Melissa Clark

Yield: 28 meatballs, 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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