These turkey meatballs are very simple and versatile. They can be eaten alone, on top of pasta, on top of a salad, or in a meatball sub sandwich. Serves 4.

INGREDIENTS:

1lb organic turkey meat
½ cup breadcrumbs (sub grain-free crackers, crushed)
⅓ white onion
1 tsp JF Spicy Salt
¼ tsp dried basil
¼ tsp dried oregano
⅛ tsp fresh cracked black pepper
¼ cup fresh Italian parsley, chopped
2 garlic cloves, minced
1 tsp Worcestershire sauce
1 egg, beaten
¼ cup olive oil

PROCESS:

Preheat your oven to 400º. Line a baking sheet with aluminum foil for easy clean up. In a large bowl combine all the ingredients except the olive oil. Use your hands to mix together and make sure it is combined really well. Let it sit for an hour in the refrigerator if you have time. Using your hands form the meat mixture into uniform sized balls or use an ice-cream scoop.  Place them on the baking sheet. Lightly brush olive oil over the tops. Bake them for 15-20 minutes or until the internal temperature is 165º on the meat thermometer. Kevin and Shane love these with marinara sauce and pesto on top.