Meatballs

One of the easiest meals I make for my family is meatballs. What I love about making meatballs is that they are so versatile. You could have them three nights in a row and prepare them all very differently. Turkey meatballs are also a really great thing to have in the fridge for a week. They are easy to grab and they hit the spot every time! I have found many recipes for turkey meatballs are harder to get right because they dry out so fast. Lets be honest… dry meatballs are disgusting and very unappetizing. Well… I found the perfect fix that makes moist (I hate the word moist) meatballs every time! I have found most recipes only call for one egg with the purpose of just binding the meat mixture together. But, adding TWO eggs changes the whole meatball. Even if you accidentally ruin the ratio of breadcrumbs to egg, the meatball still stays so juicy. This is such an easy fix and trust me, you will never go back to settling for those nasty, dry meatballs ever again. Along with my meatball recipe, I will be posting my tomato sauce that I store in jars in the fridge at all times! It’s that good!

Ingredients

1 package ground turkey (ground beef also works great)

1/4 cup seasoned breadcrumbs

2 eggs

1 bunch of parsley, finely chopped (optional)

EVOO

salt and pepper

Directions

The ratio I use for breadcrumbs to eggs is 1/4 cup breadcrumbs for every 2 eggs. Add all of the Ingredients together and mix until combined. Form into golf ball sized meatballs and place on a pan with 2 tbsp EVOO. Keep heat to medium low. Let slightly brown on one side. Flip to opposite side. Don’t let fully cook on pan. Turn off heat when they are cooked on outside, but still slightly raw in middle. Bring your tomato sauce to a low simmer. Add meatballs. Cook for at 10 more minutes in tomato sauce, keeping it to a low simmer. Serve and top with basil and parmesan!