Turkey Meatballs

Look at these beauties
While I stick to a vegetarian diet, I feed Merle plenty of meat. Sometimes it's tricky creating recipes when you can't taste the food, but when I saw X and Merle do the whole closed eyes and audible 'mhmmmm' reaction at first bite, I knew this one was a winner. Turkey meatballs can be used just like the standard beef meatballs, such as a pasta topping, sandwich filler, or appetizer, but they are lower in fat and cholesterol. 

Turkey Meatballs
Makes about 2 dozen

1 lb ground turkey
1/3-1/2 cup of Italian breadcrumbs (more breadcrumbs for turkey with more fat)
1 egg
2 Tbsp olive oil
2 cups sauce of choice (in this cause marinara sauce)
1 cup water

In a large mixing bowl, evenly combine the turkey, breadcrumbs, and egg. Hand roll into balls. In a skillet over medium heat, add the olive oil and tilt the pan until the bottom is covered. Once the skillet is warm, slowly add in all of the meatballs. Cook one to two minutes or until a light crust forms on the bottom of the meat ball. Flip the meatballs over and cook another one to two minutes. Reduce heat to low and pour in the sauce and water. Continue cooking for five to ten minutes until the meatball is cooked through. The cook time will vary based on the size of the meatballs. 

The ingredients

Ready to roll... good time to get out a puzzle to occupy little ones

Into the pan they go

A one sided crust

Ready to get saucey

A low simmer helps cook the inside without making the meatballs tough

Almost there

Ready to eat!

Nom nom nom

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