This recipe originated as one of those “dump everything in a bowl and hope it turns out ok” experiments. I’ve found that ground turkey can seem a little “wet” even after cooking so adding quite a bit of bread crumbs and only dry ingredients other than the egg seemed like a good idea. Turns out is was. Great flavor and texture. This is my attempt at coming close to actual measurements.

1. I started with a package of 93/7 ground turkey (about 1 1/4 lbs).

2. Then I broke up 4 slices whole grain white bread and pulsed it in the blender to make crumbs. It totalled about 2 cups. I added the crumbs and 1 large egg to the turkey in a large bowl.

3. Next I added about 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried basil, 1-2 tsp Italian seasoning that included rosemary and sage (crushed to break up the rosemary), 1/4-1/2 tsp granulated garlic and 1 tsp dried minced onion.

4. You can’t make meatballs without getting your hands dirty so I mixed it all up with my hands then shaped the mixture into balls. This batch made 48 that were about 1 inch in diameter.

5. While I was shaping the meatballs I was heating a large skillet on medium. Just before adding them I poured in 1 Tbs extra virgin olive oil. Then I browned them by swirling the skillet every few minutes. During that time I cooked pasta according to the package directions.

6. Once the meatballs were cooked through I removed half to save for another meal and added Prego Heart Smart Sauce which has less sodium and let it simmer for a few minutes.

7. I added the pasta to the skillet and tossed to coat, then served it with grated parmesan cheese. Yummm!!

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