Categories: ***, April2013, Main dish, faves, gr turkey, health, meatballs

Ingredients

• 2 pounds ground organic turkey (or chicken)
• 3 eggs
• 1/2 cup milk
• 1 tablespoon red wine vinegar
• 1/2 cup grated Parmesan cheese
• 3 slices whole wheat bread, crumbled
• 3 garlic cloves minced
• 1/2 cup minced onion
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 2-3 tablespoons olive oil to oil pan, hands and noodles
• (If you happen to have paprika and crushed fennel, a teaspoon of each are optional, but tasty)
• Garnishes:
• A dash Parmesan cheese
• A flurry of red pepper flakes
• A sprinkle of parsley

Directions

1. This is to make 28 medium sized meatballs, 1/2 for dinner today and ½ for tomorrow (yay).

2. In a large bowl lightly beat the eggs with milk, vinegar and crumbled bread until it is all a smooth mush. Add the remaining ingredients and mix well. Let the mixture chill in the fridge for 10 minutes so it can firm up a bit.

3. Meanwhile pour your tomato sauce into a large pot and start it simmering over medium heat. Oil a large baking sheet with a tablespoon of oil.

4. Take out the meatball mixture. Rub a little olive oil onto your hands, grab walnut sized handfuls of the mixture and roll them carefully into neat balls, then place them on the baking sheet about an inch apart.

5. Turn on your broiler and slide the meatballs onto the top rack. Broil each side until golden brown (this will take about about 5 minutes a side), flipping them half way through with tongs.

6. Take the meatballs out (they will probably still be raw in the centers, this is O.K.) Carefully slide the meatballs and their pan juices into the pot of tomato sauce.

7. Let the meatballs simmer in the sauce for ½ an hour, gently stirring once or twice.

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