Ingredients4 slices Whole Wheat Bread Crusts Removed
½ cups 2% Milk, Up To 1/2 Cup More If Needed
2 pounds Ground Turkey
1 whole Egg
1 teaspoon Worcestershire Sauce
¼ cups Grated Parmesan Cheese
1 teaspoon Each...Dried Parsley, Basil, Oregano
¼ teaspoons Each, Salt And Pepper
½ teaspoons Each... Onion Powder And Garlic Powder
26 ounces, weight Of Your Favorite Marinara Sauce (you Can Use Homemade As Well)
Preparation InstructionsPut your marinara sauce in a large pot and bring to a simmer while you prepare the meatballs.
Place bread slices in a baking dish, pour ½ cup milk over bread, adding more milk if needed until the bread slices are completely soaked and mushy. Add all remaining ingredients (except the marinara sauce) along with soaked bread to stand mixer (you can use your hands if you don’t have a mixer) and combine thoroughly with a whisk attachment. Whip it all together for about 1 minute until fluffy. Now these are going to be sticky, but it’s well worth the mess.
Roll the mixture into 1 inch balls and drop into the simmering sauce. DO NOT STIR for the first 10 to 15 minutes, they will fall apart. Cook on a low simmer for a minimum if 40 minutes stirring occasionally. And then serve!
Melt in you mouth super moist mini turkey meatballs – as my 12 years old son tells me. I would not dare tell him they are actually healthy! These have become a staple in our house. He can’t ever get enough of them. The leftovers are great for meatball sliders or serve as a appetizer for a holiday party!
*Shared over at Weekend Potluck