• Recipes
• Second course
• Cutlets and meatballs
• Secret tips for juicy, tender turkey meatballs in your sauce or mine

These light, juicy meatballs are one of my husband’s favorites. I’ve been making them for years, perfecting the recipe. Life is better with meatballs. So put some pasta on to boil and enjoy a meatball and spaghetti dinner tonight. They’re also great over creamy polenta or with crusty bread. Melt some mozzarella and Parmesan over them for a mini meatball Parmesan. Tender and moist turkey meatballs can be in your near future if you make this recipe, I promise. Many doctors and employees where I work have made these meatballs. They tell me that their families thought they were made from ground beef. I get lots of positive reviews on this recipe. I hope you give it a try. xo ~ Jilly <br /> <br />Some Notes: <br /> <br />Form the meat mixture into small walnut sized balls. The small size ensures they will cook up quickly in the sauce. Resist the urge to overcook them. I have faith you can do this. Cooking them too long in the tomato sauce leads to dry meatballs. First, they’re browned in a pan. The browning gives great flavor. Then they’re quickly finished in the tomato sauce. They take about 10 minutes to finish cooking in the simmering sauce. <br /> <br />Grated onion is the key ingredient to moist meatballs. Don’t skip it. Don’t worry, the onion flavor is not overpowering. <br /> <br />Just a little bit of grated Parmesan cheese gives more moisture to the meatballs and a nutty backnote. You’re free to add more cheese. But I try to keep them on the lighter side. <br /> <br />Use your own recipe for tomato sauce or mine. In a pinch, a good jarred sauce will do. <br /> <br />Pomi is may favorite brand of tomato products. They’re imported from Italy and they taste pure, with no added salt. They come in a box. I just love their fresh taste. If you can’t find them, use your favorite brand of tomato puree. Muir Glen is a wonderful canned tomato brand as well. <br /> <br />I keep a bottle of extra dry vermouth in my fridge to use in all my recipes calling for wine. It saves me from opening a bottle of wine and using only part of it. Vermouth is fortified wine. It’s lovely in savory dishes like this one. I learned this tip from Julia Child. If you want to use regular white or red wine that’s fine too. You can also omit the wine with good results. <br /> <br />

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