Saturday nights used to be spent checking out the latest restaurants in town before meeting up with friends for drinks into the early hours. Now, with a five month old, my Saturday nights entail a home cooked meal and a glass of wine (from a box) on the couch. Though we usually save meatballs for the weekend – this recipe is easy and quick enough for any weeknight. And since its just the two of us, I usually end up freezing half of the meatballs – which makes a even simpler meal later!
Meatballs are always a good idea.
1.3lb ground turkey
1/3 cup finely diced onion
2 cloves finely minced garlic
1/4 cup panko bread crumbs
1 teaspoon oregano
2 tablespoon dried parsley
salt & pepper to taste
Olive oil (for the pan)
Preferred red sauce
Simply begin by combining all ingredients, except the red sauce, in a large bowl and mixing completely. Unfortunately, your hands are the best tools to ensure everything is combined.
Take the meat mixture and form the meatballs – about golf ball sized.
Heat some oil in a large skillet on medium heat and add the meatballs. Brown on all sides before adding a bit of the red sauce into the skillet. I find this prevents the meatballs from burning and keeps them moist. Simmer the sauce and meatballs for about 10 to 15 minutes – or until the turkey is cooked through. Serve with extra sauce over pasta, polenta, spaghetti squash, in hoagies… you get the idea!