Turkey Meatballs

We are really trying to eat less red meat these days, so I wanted to find a good meatball recipe that still had great flavor. We love these by themselves, with some whole wheat noodles, or as a meatball sandwich. Even my kids like them (and they are the pickiest eaters on earth!)

• 1 1/4 lbs extra lean ground turkey
• 1/2 C breadcrumbs
• 2 Tbsp chopped onion
• 1/2 C fresh finely grated Pecorino Romano cheese (I get it at Trader Joe's) or Fresh Parmesan
• Salt and pepper to taste
• 1 tsp minced garlic
• 1 egg, whisked
• 1 Tbsp shopped fresh parsley
• 1/2 Tbsp dried oregano
• 3 Tbsp olive oil
• 1 14 oz can pizza sauce (or I use the refrigerated tub of pizza sauce from Trader Joes)
• 4 oz fresh part skim mozzerella, sliced into 12 thin slices

Preheat over to 400, setting rack in the upper third of the oven. In a large bowl, using your hands, gently mix together first 9 ingredients. Shape into balls that are a little bit bigger than golf balls. You should get about 12 (sometimes I only end up with 10 or 11, if I roll them too big). Place them a few inches apart on a foil lined baking sheet.

In a small bowl, mix one spoonfull of your pizza sauce with the olive oil. Brush on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some pizza sauce over each one, and then top each meatball off with a thin slice of mozzerella. Switch oven to broil and broil the meatballs for 3-5 minutes, or until cheese is bubbly and golden. Heat any remaining pizza sauce in a small saucepan or the microwave and serve meatballs with extra sauce for dipping.