For the meatballs :
- 1 package lean ground turkey
- 1/4 C feta cheese
- 1/4 C breadcrumbs
- 1/4 C diced onion
- 1/4 C egg beaters (or one egg)
- 1/2 T dried oregano
- season salt & pepper to taste
Mix all ingredients together by hand in a large bowl.
Roll clumps of the mixture into round balls & set aside. Depending on how big you roll them, this should yield about 8 to 12 meatballs.
At this point, we choose to brown the meatballs on the stove in a Le Creuset dutch oven. After about 10 minutes of turning and browning the meatballs over medium heat, we transfer the Le Creuset (with the meatballs) into the oven preheated to 400*. (You could skip the pre-browning part and just go right into the oven in an oven safe dish if you'd prefer.)
Remove the meatballs from the oven after about 15-20 minutes depending on the size of the meatball. (Feel free to cut into one to be sure they are cooked through.)
Add meatballs to your favorite jar or homemade tomato sauce and serve over pasta noodles and shaved Parmesan cheese.
(Napkin and plate shown above are Crate&Barrel)
Note : Over the next few months, I'll be sharing our favorite meals that we make consistently. Feel free to link to your favorites in the comments!