TURKEY MEATBALLS
in Tomato Sauce

MAKES ABOUT 3 DOZEN 1" MEATBALLS
SERVES 4 TO 6 OVER A POUND OF PASTA

• 1/4 cup plain dried bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 2 large eggs, lightly beaten
• 2 tablespoons whole milk
• 3/4 cup grated Romano cheese
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat
• 1/4 cup extra-virgin olive oil
• 5 cups Marinara Sauce
• 1 pound of pasta of choice

IN A LARGE BOWL, stir together the bread crumbs, parsley, eggs, milk, 1/2 of the cheese, and the salt and pepper.  Add the turkey and gently stir to combine, being careful not to overwork the meat.  Shape the meat mixture into bite-size balls (1" or smaller).

IN A LARGE SKILLET, heat the oil over medium-high flame.  Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes.  Turn the meatballs over and brown the other side, about 3 minutes longer.  Continue cook until all the sides are golden brown.  Add the marinara sauce and bring to a boil.  Reduce the heat and simmer until the flavors blend, about 5 minutes.  [The meatballs can be made up to this point 1 day ahead.  Cool, then cover and refrigerate.  Rewarm before continuing.]

Using slotted spoon, transfer the meatballs to a serving bowl.  Sprinkle with the remaining 1/4 cup of cheese.  Place the cooked pasta in the skillet with the remaining sauce and toss to coat.  Transfer the pasta to a separate large serving bowl, and serve with the meatballs.

VARIATION: Consider Parmesan or other cheeses in place of Romano.