Turkey Meatballs
 These turkey meatballs are a no-fuss dinner everyone loves. Serve them over pasta, creamy polenta, or tucked into a roll with extra sauce. Ingredients 1 large egg ¼ cup finely chopped fresh basil (plus more for serving) Heaping ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried oregano 2 cloves garlic, minced 2 tablespoons water 3 tablespoons minced yellow onion, from 1 small onion 1⅓ pounds 93% lean ground turkey (see note) ⅔ cup dried Italian style bread crumbs (such as Progresso) ⅓ cup freshly grated pecorino Romano cheese (plus more for serving) 2 tablespoons olive oil, for cooking Large jar (24 oz) good quality Marinara sauce (such as Rao's) 1 large egg ¼ cup finely chopped fresh basil (plus more for serving) Heaping ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried oregano 2 cloves garlic, minced 2 tablespoons water 3 tablespoons minced yellow onion, from 1 small onion 1⅓ pounds 93% lean ground turkey (see note) ⅔ cup dried Italian style bread crumbs (such as Progresso) ⅓ cup freshly grated pecorino Romano cheese (plus more for serving) 2 tablespoons olive oil, for cooking Large jar (24 oz) good quality Marinara sauce (such as Rao's) Instructions In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform. Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands). In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve. Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat. Make-Ahead/Freezer-Friendly Instructions: To make the turkey meatballs ahead of time, you can prepare and cook them as instructed, then store them in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze them, the meatballs can be frozen in their sauce for up to 3 months. To freeze, let them cool completely, then transfer them (along with the sauce) to a freezer-safe container or bag. When you're ready to serve, defrost the meatballs overnight in the refrigerator. Reheat them on the stovetop over medium heat, stirring occasionally, until the meatballs are hot in the center. In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform. Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands). In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve. Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat. Make-Ahead/Freezer-Friendly Instructions: To make the turkey meatballs ahead of time, you can prepare and cook them as instructed, then store them in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze them, the meatballs can be frozen in their sauce for up to 3 months. To freeze, let them cool completely, then transfer them (along with the sauce) to a freezer-safe container or bag. When you're ready to serve, defrost the meatballs overnight in the refrigerator. Reheat them on the stovetop over medium heat, stirring occasionally, until the meatballs are hot in the center. Nutrition Information Powered by Per serving (6 servings) Serving size: 3 meatballs Calories: 347 Fat: 18 g Saturated fat: 5 g Carbohydrates: 19 g Sugar: 7 g Fiber: 3 g Protein: 27 g Sodium: 779 mg Cholesterol: 113 mg Per serving (6 servings) Serving size: 3 meatballs Calories: 347 Fat: 18 g Saturated fat: 5 g Carbohydrates: 19 g Sugar: 7 g Fiber: 3 g Protein: 27 g Sodium: 779 mg Cholesterol: 113 mg