Baked Turkey Meatballs

I took some big bites last year.  Really big bites in my life and work.

I’m talking about those almost mortifying first date kind of big bites… the kind where you can’t decide if you should take that piece of sushi in one bite or two.  The answer is always one bite because trying to divide a piece of sushi into two bites will inevitably lead to you having seaweed and pieces of rice stuck to your chin.  But that one big bite.. man… that’s the kind of bite that has you covering your mouth with your hands (both hands), deep breathing through the nose, with eyes wide that betray just the slightest bit of panic.  That was my year: full mouth, eyes wide with bits of panic, chewing through it… just chewing through it.

I’m taking this month to recollect and reconnect.  January seems like a good month for that. I want to see some friends, plan some collaborations, and sit at my desk and eat some meatballs.  That’s really all I want to do.

Meatballs might just be as therapeutic to make as pie.  I think it’s all the chopping, sautéing, and general smooshing.  It’s slice and dice and stress-ball therapy.

I start with ground turkey.  You could also use ground chicken.  If you’re in the market for more of a beefy ball, these Cup of Jo meatballs are probably what you’re looking for.

A few slices of bread (I used Spelt bread because I’m really into it) are soaked in milk.

Onions and garlic are sautéed and softened.

Eggs are an important binder when it comes to meatballs.  The proteins in eggs will help the whole mixture stick together and not crumble.

It’s just about time to turn this meat into balls.

I like to bake my meatballs in a bit of tomato sauce.  Let me be perfectly honest, I used store-bought tomato pasta sauce.  No shame in my game.  Meatballs are from scratch and I just give myself a bit of a break when it comes to the sauce.  If you’re thinking of making your own sauce, well… high-five, and this recipe (with onions and butter) is my very favorite.

These meatballs are swimming in a bit of tomato sauce, and also topped with a bit of a sauce just before being baked.  Baking the meatballs will keep any sort of splattery mess in the oven and not on the stovetop.  We’re doing all sorts of winning, if you’re keeping track.

This recipe is adapted from Deb’s recipe for Chicken Meatballs on Smitten Kitchen.  This might be the fourth time I’ve made them and every time I tweak them just a bit.  This go-round I added grated parmesan cheese and extra parsley.  Just because Just because.

With pasta.  With salad.  Cold from the fridge.  Thawed from the freezer.  Meatballs.  You know what to do!