I like to double the recipe and freeze half of the cooked meatballs so that I have a meal in case we have last minute company or I want to deliver a meal to someone in need. I find baking the meatballs instead of cooking over the stove top is less messy.

Turkey Meatballs

Recipe Courtesy of Giada De Laurentiis

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• 1/4 cup chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil
• 26 ounces marinara sauce

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.