Turkey Meatballs

As an Italian, I have a deep and abiding love of meatballs. However, I don't eat red meat very often--which traditional meatballs are made with--and turkey meatballs are notoriously dry.

So how did I remedy this with my own recipe for meatballs? Read on to find out.
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Prep Time: 20 mins.                     Cook Time: 10 mins.                      Price: $
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Recipe 

1 package Italian seasoned ground turkey (1.25 lbs)

2 bell peppers, any color

1/2 yellow onion

4 cloves garlic

Canola oil

Pasta sauce (optional)

Heat pan on low heat with enough canola oil to generously coat the bottom. 

Mince onion, garlic, and bell peppers. 

Break up ground turkey with your (clean) hands. Add in minced onion, garlic, and peppers. 

Form small, golf-ball sized meatballs. Add 5 or 6 to the pan and cook on low-medium heat until brown.

Repeat until all meatballs have been cooked. Add a pasta sauce of your choice if desired.

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Tip: Use tongs to turn over the meatballs. This will keep them from falling apart, in combination with plenty of canola oil.

Why: I love meatballs, but I have this misconception in my mind that they're really difficult and time-consuming to make. Not so! This recipe, aside from prep work, goes super quickly. Now I can have meatballs whenever I want!

Mess-ups and Missteps: My main mistake this time around was that my ground turkey was not completely thawed when I started cooking. I remedied this by heating it in the pan on low heat with some canola oil. This didn't brown the meat, but it did warm it enough so that I was able to break it up to form the meatballs easily.

Enjoy!

KEEP ON COOKING!