I love meatloaf; let me clarify, I love my Nana’s recipe for meatloaf. It’s sweet, savory and perfect. But, I try to cut down on the red meat when possible. So, last night I took that recipe, modified it to meatballs and used turkey. End result? Wonderful! Give it a try!
Turkey Meatballs
Ingredients:
- 2 lbs Jennie O Ground White Meat Turkey Breast
- 1 Red Onion, minced
- 1 extra large jar of Ragu traditional sauce
- 1/4 cup packed light brown sugar
- 1/8 cup Worcestershire sauce
- 2 TB yellow mustard
- 1/8 cup vinegar
- 2 cups bread crumbs (I use gluten free Panko!)
- 2 eggs + 2 egg whites
- 1/4 cup milk
- 2 TB extra virgin olive oil
Directions:
- Combine ground turkey, onion and 1 cup of Ragu sauce in a large mixing bowl (it’s gross…but use your hands for best results!)
- Add one egg and one cup of bread crumbs to the mix and continue.
- Shape into meatballs about 2 inches in diameter, set aside.
- In another bowl, combine the remainder of the Ragu sauce, brown sugar, Worcestershire sauce, mustard and vinegar. Set aside.
- In a small bowl, beat the remaining egg and egg whites and milk to create a milk bath.
- Coat each meatball with the milk bath then coat with bread crumbs.
- Preheat oven to 350 degrees.
- In a large skillet, heat the EVOO over medium high heat.
- Add the meatballs to the skillet, until browned (not cooked through), about 4 minutes, rotating to heat the entire outside surface of each ball.
- Remove the meatballs from the skillet and place them into a prepared 9X13 casserole dish.
- Cover with the sauce mixture.
- Place in the oven for 45 minutes until sauce is bubbly and meatballs are cooked through.
Serve over pasta, on sandwiches or plain! Delicious any way! Give them a try today!
NOTE: I am entered into ZOOMA’s Run to Napa contest, which depends on your vote! The winning blogger AND a reader (could be you!) will win a trip to Napa for the ZOOMA Women’s Half Marathon in June. Right now, I’m in third place, and would appreciate daily votes through February 24! LINK!
Take Two 
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