Turkey Meatballs

Turkey Meatballs

Ground Turkey · Olive Oil · Egg · Parmesan

Heavy Cream · Tomato Paste · Herbs

Sauté — medium — IT 165°F

We’ve all heard the song. “On top of spaghetti” is no place for meatballs. They’ll be safer in a luscious pool of rich creamy tomato sauce. Mix ground turkey in a bowl with one egg and about 1⁄3 cup shredded parmesan cheese per pound of meat, plus some salt, pepper, and Italian herbs. Make the mixture into golf ball-sized spheroids. Sauté in olive oil, turning, until brown on all sides, then add about a cup of cream and a tablespoon or two of tomato paste per pound of meat. (It helps to mix those two together first.) Simmer until your instant-read thermometer hits 165°F. Sprinkle with fresh herbs and more parmesan. Let the good times roll.   

(When in doubt, add butter and/or salt.)