My wife asked me to make something for her co-worker’s going away luncheon. She usually asks for pulled pork, but since it was 36 degrees and rainy, using the smoker was out of the question, so I went with meatballs. I normally use ground beef, pork and veal, but because these were for woefully underpaid teachers, I went with ground turkey, so they could afford to make the then. The important thing is to add moisture so they won’t be dry. I added extra parm, olive oil and marinara sauce to prevent that from happening. I hope I passed.

2 pounds ground turkey
2 eggs
3/4 cups of Panko bread crumbs
1 large onions, diced fine
1/4 cup olive oil
3/4 cup Parmesan cheese
3 cloves garlic, minced
1 cup marinara sauce
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
Sauce:
24 ounces marinara sauce
1 teaspoon basil
1 teaspoon oregano

Preheat oven to 350.

In a large bowl, add turkey, onions, garlic, salt, pepper, paprika, oregano, and basil and mix gently.

Add eggs, olive oil, Panko, Parmesan, and marinara; mix until everything is incorporated

Spray a mini muffin tin pan and make 2” balls and set in pan, or place on a foil-lined sheet pan about a half inch apart.

Bake meatballs for 25-30 minutes

In a sauce pan, add marinara, basil, and oregano; heat until wam.

Top meatballs and serve.