I’m going to try and refrain from ball jokes this time. But I can’t promise anything.
I’m not going to lie. I’m actually not a fan of meatballs.
I’d rather just have the meaty chunky spaghetti sauce instead. But for the sake of variety and pleasing my husband, I gave meatballs a shot.
Baked meatballs. Because one of the main gripes I have with cooking meatballs on the stovetop is that they never all fit in the pan at once thus creating a longer timeline for getting dinner on the table.
Baked Turkey Meatballs
20 oz ground turkey
1/2 cup egg whites
1 cup dry breadcrumbs (I used corn-based)
1/2 cup finely minced onion
1 Tbls dry Italian seasoning
1 tsp garlic powder
1/4 tsp salt
2 dashes cayenne
Combine all ingredients in a bowl. Mix well. Just dig in there with your hands. That’s the easiest, I promise.
Form meat into balls about the size of golf balls. I got 26 out of my batch.
Place meatballs on a greased cookie sheet. Bake at 400* for 25 minutes.
For my marinara, I used 2 cans of tomato sauce, 1 small can of tomato paste, substantial amounts of Italian seasonings, garlic powder, salt, pepper, a bit of cayenne, some chopped mushrooms and garlic and onion.
I could definitely live without meatballs in my life but it was good, hearty grub. Is there something I’m missing?