This a follow up to my last post, Marinara, they go really well together, over pasta, or as is, piled on a Sourdough roll with melted Mozzarella Cheese, which is how my husband eats them. Yumm…. This is also a great way to serve both meat eaters and vegetarians, just split the sauce in to two pots, one w/ meatballs….and one plain.
Preheat Oven to 375º Line a 13x9x2″ or a cookie sheet with foil.
1 lb. Butterball Ground Turkey (Ground Breast doesn’t work well for this)
1/3 cup Progresso Bread Crumbs (seasoned or plain)
1/3 cup Kraft Grated Parmesan Cheese
1 lg. egg
1 TBLS. Italian Seasoning
1 tsp. Adobo Seasoning (available in the Mexican Food section)
1/4 to 1/2 tsp Red Pepper Flakes (depending on how much spice you like)
2 cloves Garlic Pressed or Grated finely
1/4 Onion Grated or Finely chopped
1/4 tsp. Poultry seasoning
Several Turns Fresh Ground Pepper
Fresh shaved Parmesan or Romano Cheese
Take off your rings,
Put all ingredients in a lg. bowl and mix together with your hands, don’t over mix, as it will make for tough meatballs, form into balls, the size of choice. Put in your baking pan in the oven for 25 min. Remove and let rest for five minutes, add to finished pot of Marinara, cook another 15 minutes on a low simmer. Serve over pasta, shave or grate cheese, and as always enjoy!
© jennifer Green Alger 2009