I rarely eat meat, but on the choice occasions when I do; it has to be worth it. In the mood for a traditional pasta and sauce I was longing for a “ball” of some sort to complete the dish. I have yet to create a suitable vegetarian meatless meatball so it was ground turkey to the rescue. I cooked these in the sauce so they awere super moist. Aged Romano cheese give them a nice bite.
1 pack lean ground turkey
1/4 cup rice milk
2 tablespoons olive oil
1/4 gf bread crumbs or crushed Rice chex cereal
1/2 cup shredded fresh romano cheese
1/3 cup grated parmasean cheese
chopped scallion and parsleySeasonings: cracked black pepper, sea salt, onion and garlic powder to taste
1. Combine ingredients in a large mixing bowl. Mix with hands, and form into 3-4 inch balls. Add to simmering sauce pan of sauce or broth cook on low until meatballs are no longer pink inside.