CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c22c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Turkey Meatballs In Tomato Sauce   
    Categories: Poultry, Breads, Vegetables, Herbs   
         Yield: 5 servings   
       
       1/2 c  Grated Parmesan cheese, more   
              - for serving, if desired   
       1/2 c  Panko or other plain dried   
              - bread crumbs   
       1/4 c  Minced onion   
       1/4 c  Chopped chives or basil   
         2 cl Garlic; grated on a   
              - microplane or minced   
     1 1/2 ts Kosher salt   
       1/2 ts Black pepper   
       1/2 ts Dried oregano   
           pn Red pepper flakes (opt)   
     1 1/2 lb Ground turkey; very cold   
         1 lg Egg; beaten   
         3 tb Extra-virgin olive oil; more   
              - as needed   
         3 c  Marinara sauce; more to   
              - taste   
       
     In a large bowl, combine cheese, bread crumbs, onion,   
     chives, garlic, salt, pepper, oregano and red pepper   
     flakes, if using, and mix well. Add turkey and egg and   
     blend with your hands until well mixed. If you’ve got   
     time, cover mixture and chill for an hour or up to 24   
     hours. These are easiest to form into balls while very   
     cold. Form into 28 meatballs, each about 1 1/4" in   
     diameter.   
        
     Heat 2 tablespoons of the oil in a large sauté pan. When   
     hot, add enough of the meatballs to fit in one layer   
     without crowding, and brown on all sides, 5 to 8   
     minutes. Transfer to a plate, add another tablespoon of   
     oil to pan and brown another layer of meatballs,   
     transferring them to the plate as they brown. Repeat   
     until all meatballs are browned, adding more oil to the   
     pan as needed.   
        
     When meatballs are all browned, add marinara sauce to   
     pan and bring to a simmer, scraping up the browned bits   
     on the pan bottom. Return meatballs and their juices to   
     pan, shake pan to cover the meatballs with sauce, and   
     lower heat. Partly cover pan and simmer until the   
     meatballs are cooked through, 15 to 20 minutes.   
        
     Serve hot, drizzled with more olive oil and sprinkled   
     with more cheese, if you like.   
        
     By: Melissa Clark   
        
     Yield: 28 meatballs, 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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