Turkey Meatballs with Marinara

Instructions

1. 1

   In a large bowl, combine ½ cup Italian breadcrumbs and ¼ cup whole milk and let soak for 5 minutes. Then, add 1½ lbs 93% lean ground turkey, 1 large egg, ¼ cup grated Parmesan, 3 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.

2. 2

   Mix gently with your hands until just combined — overmixing makes dense, tough meatballs. Roll the mixture into 1.5-inch balls, making about 20 meatballs.

3. 3

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs in batches, turning with tongs for 2–3 minutes per side until all sides are golden brown. They do not need to be cooked through as they will finish in the sauce.

4. 4

   Return all meatballs to the skillet and pour 2 cups jarred marinara sauce over them. Bring to a simmer, then cover and cook over low heat for 10–15 minutes until the meatballs are cooked through and register 165°F (74°C) internally.

5. 5

   Serve the meatballs over spaghetti, garnished with fresh basil and extra grated Parmesan.