Turkey Meatballs

I’ve made meatballs before. I’ve made them a ton of times in fact. And I almost never follow a recipe and it’s almost always a little different each time, inspired by what I have on hand. This particular batch though turned out so well I wanted to document it (as best as I can despite not actually measuring anything while I made them!). The one thing I would say is that the fresh oregano was a little strong and would maybe go for dried oregano next tine, you could also used dried basil if you don’t have any fresh on hand and it would still be good. The best part about this batch was the consistency which was 100% due to the egg/breadcrumb situation (same as I use for turkey meatloaf - plus using turkey thigh instead of breast as it is much more flavorful and doesn’t dry out as easily. This was enough for dinner for 2, plus 2 days of lunch!

What I used:

• 1.5 lbs ground turkey thigh

• 2 eggs beaten

• 1 tbsp water

• 1/4 cup panko breadcrumbs

• 2-3 cloves minced garlic

• 1/4 cup chopped fresh basil

• 1 tbsp chopped fresh oregano

• 1tsp each salt & pepper

• 1 jar of your favorite marinara sauce (or if you’re feeling up for it make your own!)

How To:

1. Combine the egg water & breadcrumbs and let sit for 2-3 minutes until absorbed and thick.

2. Add all of the other ingredients & mix well

3. Shape into meatballs and brown on each side for a few minutes in a pan or slow cooker (can also do this in the oven on a baking sheet on high heat)

4. Add to the slow cooker with sauce and cook away! I did mine on low for 8 hours.

5. Serve it up over your favorite pasta/spaghetti squash/spiralized noodles & a side salad - mine was simple: arugula, avocado, evoo, white balsamic, salt & pepper

Side note these pics aren’t pretty but you get it!