Page 94 - 2019TOHCookbook

84
FULTON | SCITUATE, MA | SERVES 8
It’s just really tasty. From the first time I made it, it became a family favorite. For Jack, this is the meal he asks for on his birthday and was what he wanted the last night at home before heading to UMass.
INGREDIENTS
2 lb. ground turkey
1 roasted red pepper, diced
1 cup crumbled feta cheese
1 cup plain panko breadcrumbs
1 egg
1⁄4 cup olive oil (don’t omit or meatballs will be dry)
1 tsp. salt
1⁄2 tsp. pepper
Additional oil and salt for cooking
INSTRUCTIONS
Sauce
2 jars of all natural, sugar-free, tomato basil sauce
1. Combine all ingredients above (except sauce) until well blended. Let sit for a few minutes and let the panko soften. Form into balls - but don’t compact too tight.
2. Over medium to medium-high heat, coat the bottom of a heavy sauté pan with olive oil.
Working in batches, pan-fry the meatballs, adding a little salt as they cook, and more oil as needed.
3. Once seared on the outside, remove from the pan before they are cooked through. After the last batch is cooked return all the meatballs to the pan and add the sauce.
4. Bring to a boil, reduce to a simmer, and finish cooking the meatballs in the sauce.
5. Serve over your favorite pasta. My family likes thin spaghetti (I prefer spaghetti squash!)
JACK’S FAVORITE TURKEY MEATBALLS