Autumn’s Italian Meatballs
(from Fixate by Autumn Calabrese)
Instructions
  1. Preheat oven to 425 degrees F
  2. Line large baking sheet with parchment paper, lightly coated with cooking spray
  3. Place bread crumbs and milk in a small bowl. Set aside; soak for 10 minutes
  4. Heat oil in medium skillet over medium-low heat
  5. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent
  6. Add garlic; cook, stirring frequently, for 1 minute
  7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate, covered, for 1 hour
  8. With clean wet hands, form turkey mixture into approximately 42 1-inch meatballs; arrange onto prepared baking sheet
  9. Bake for 13 to 18 minutes, or until browned and cooked through
Recipe Notes

I tweaked the recipe just a little bit. I used two pounds of ground turkey and one pound of grass fed ground beef. I also omitted the onion because my bubble of meatball happiness might have burst if just one of my children found an onion.

Serve topped with tomato sauce. Autumn has a great sauce recipe, too! I’ll share that soon. In the meantime, try making your own or use jarred sauce. Just check the ingredients; watch out for added sugar. Look for a brand that has just tomatoes and spices. Rao’s is a great one, but a bit pricey.

Enjoy 🙂