{Created/Photographed by With Style and Grace}

My first thought when I hear Super Bowl, meatballs. Meat + balls. That’s manly. Next: wings, bean dips, nachos & burgers. Those are manly too, but I didn’t want to make them – not yet, at least.

Let’s be honest here, I only “care”/pay attention to football when I’m watching it with friends I can either entertain (a.k.a. play hostess) or talk to their wives. I’ll also get into it when it’s a team I actually know (Seahawks) and it’s a bar packed with passionate fans.  Still, I do more people watching vs. the game.

Right, the meatballs. I ate one. They looked so good, I could resist. Then my allergies {dairy + gluten) made their presence and that was the end of that. Knowing Super Bowl was just around the corner and wanting to make something healthy and bite-size, I figured this  was the perfect option. Plus, I knew my {protein, meat eating} husband would love this and could eat plain, add to pasta or what became is favorite meal – meatballs in the tomato soup I made. All gone.

TIPS: Serve as appetizers at a dinner party, freeze a batch or two for weeknight meals, or serve over wilted greens and tomato sauce for a healthy, low(er) carb meal.

I’ve also made chicken meatballs, my goodness, they were amazing! I’ll share, don’t worry.

Turkey Meatballs Recipe

(adapted from The Kitchn)

Print this Recipe

Ingredients

• 1 package (1.3 lb) of ground turkey – I used extra lean
• 1/2 medium onion, grated on a box grater (about 1/4 cup grated onion)
• 1 egg
• 1/3 cup breadcrumbs – I used gluten-free bread – make you own
• 1/4 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp olive oil
• 2 cups jarred tomato sauce or homemade, if you prefer

Directions

In a large bowl, combine ground turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley. Using your (clean) hands, dig in and mix until all of the ingredients are evenly distributed. Using either an ice cream scoop or your hands, form 1 1/4-inch balls and place on a cookie sheet. Recipe makes 26 – 30 meatballs.

In a medium size skillet, heat olive oil on medium to high heat. Place 4-5  meatballs in the skillet,  brown on one side, about 3 to 4 minutes. Carefully rotate the meatballs using tongs – brown on all sides. Continue cooking for about 12 minutes, rotating them carefully every few minutes so that all sides are brown and cooked all the way through. Remove from the heat.

In a saucepan, heat the tomato sauce. Pour the tomato sauce in a shallow plate or bowl, lay the meatballs gently on top of the sauce. Fill a small glass with toothpicks for your guests to pick up the meatballs. Enjoy!

You can also add these meatballs to your pasta or if you’re like my husband you can add them to tomato soup.

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