Start by heating the olive oil over medium heat. Add the chopped onion, minced garlic and Italian market seasonings. You can get the seasonings here at spicegirlseasonings.etsy.com
After a few minutes, the onion will start to soften and cook down. Add the tomato paste and continue to cook for another minute or two.
Turn off the heat, and add a tablespoon of brown sugar. Stir it in well. Let cool.
Into a large bowl, add the ground turkey, egg, bread crumbs, Parmesan cheese, salt and pepper, and your cooled onion mixture.
Combine the ingredients well using your hands.
Take a few tablespoons of mixture at a time and roll into a ball. Mine were slightly larger than the size of a golf ball. I rolled 13 meatballs.
Into your same pot, add approximately half of a jar of your favorite sauce. I used Emeril's marinara sauce.
Bring the sauce to a simmer and add your meatballs. Leave enough room so that they fit comfortably, with a little space between each.
Cover and simmer for 20 minutes. My OCD requires me to then flip the meatballs, but that may not be necessary 😉 Simmer for another 20 minutes, 40 minutes total.
Meatballs are done when internal temp reads 160 on a meat thermometer.
Use them to make a meatball sub or use any way you like!
You can view all of my seasonings and rubs by visiting my website at: SpicegirlSeasonings.com
- 1.0lb Ground Turkey
- 0.0c Panko bread crumbs
- 1.0 Egg
- 2.0tsp Olive oil
- 0.0c Chopped onion
- 1.0Tbsp Italian Market Seasoning
- 1.0Tbsp Tomato paste
- 1.0Tbsp Brown sugar
- 1.0tsp Salt
- 0.0tsp Black pepper
- 2.0Tbsp Grated Parmesean cheese
- 2.0 Cloves minced garlic