My Favorite Turkey Meatballs

• 2 lbs. lean ground turkey
• 1/2 cup whole wheat bread crumbs
• 2 teaspoon dried oregano
• 1 tablespoon Herbs De Provence (A wonderful blend from the South of France containing parsley, thyme, basil, lavender etc found at local supermarkets)
• 2 teaspoon Kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons tomato paste
• 2 eggs lightly beaten

Directions

1.)  Preheat oven to 400 degrees.

2.)  In a large bowl combine all ingredients together well and add turkey meat last.

3.)  Mix meat with your hands to combine. (Be careful not to over-mix as the meat will become too tough)

4.)  Using a small ice cream scooper, form meat into uniform golf-sized balls and place on a large sprayed baking sheet.

5.)  Bake for 20-25 minutes until meat seem thoroughly cooked.

6.)  Serve with your favorite sauce, pasta & vegetables

“Tips”

-If you are using a fattier meat the eggs are not necessary, basically they are used to bind the meat together

-Meatballs can be frozen for up to three months.

-To freeze, begin by placing them separately on a cookie sheet for approximately 30 minutes in the freezer.

-Once frozen, toss them into a resealable bag and place back in freezer until you are ready to defrost.