So the turkey meatballs are very similar to the basic meatball recipe that I sent awhile back to Feast Everyday(Easy Meatballs, March, 2010), but here it is with a few modifications.
These are baked. And use ground turkey instead of ground beef.
This version produces a very slight crunch on the meatball with a soft, fluffy interior. But they still hold together in the sauce.
1 cup grated Parmesan cheese
2 cups herb and garlic breadcrumbs
1/4 cup chopped fresh basil
1 cup half and half (you can use milk or cream cut with water)
2-3 teaspoons salt
1/2 teaspoon freshly ground pepper
2 Tbs Bomba Tomato Paste (this is a brand of tomato paste that has tomatoes plus a few other spices/veg for a deeper flavor)
2-3 teaspoons Penzey’s dried garlic (I crushed it between my palms – can use fresh garlic too)
Heat oven to 350 degrees.
Beat all the ingredients except the turkey together until well mixed. Add in the turkey and mix thoroughly until bread crumb/egg mix is distributed through the turkey.
Get a large roasting pan and line with a sheet of parchment paper.
If you want smaller, appetizer sized meatballs, you can just use a small scoop and reduce the baking time.