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SERVES:

Makes 16-20 (2-inch) meatballs

INGREDIENTS:

1 1/2 pounds ground turkey meat
2 large eggs, 1 cup finely grated Romano cheese
1 1/2 cup dried breadcrumbs, unseasoned
1 large clove garlic, minced
2-3 Tbs fresh chopped parsley
Pinch red pepper flakes
3/4 cup water
Olive oil for sautéing meatballs
6-8 cups marinara sauce
Pasta or sliced bread to serve

PROCEDURE:

Use a large mixing bowl to combine 1 1/2 pounds ground turkey with 2 large eggs, 1 cup of finely grated Romano, or parmesan cheese, 1 1/2 cups of unseasoned dried breadcrumbs, 1 large minced clove of garlic, 2-3 Tbs of fresh chopped parsley, a pinch of red pepper flakes and 3/4 cup of water and mix it until it is well combined then roll the mixture into 16-20 equal sized meatballs.

Use a large heavy bottomed pan, on medium to medium high heat with a splash of olive oil, to brown the meatballs all around and you can use a spatula to help roll them around so that they don't stick to the pan.

Add a little more oil to the pan if you need to.....and turn the heat down a little bit if they seem to be browning up too quickly.

Once the meatballs have browned up all around add 6-8 cups marinara sauce. I like to thin the marinara sauce out first with a little water so it doesn't thicken up too much as the meatballs are finishing.

Depending on the size of the meatballs they'll take another 20 minutes or so to cook through.

HINTS:

Use two pans or do this in batches if you can't fit all the meatballs in one pan. Instead of serving the meatballs with pasta, try serving them on top of sliced Italian bread.
I used homemade Portobello Mushroom marinara here but any kind works just fine.