Oh, meatballs. You can be used as pasta toppings, soup filler, put into subs and sandwiches, even broken up in lasagna. Sometimes, however, we want a leaner, more healthier version of you. That’s why we turn to turkey meatballs. The healthier, potentially tastier version of you.

Substituting turkey for beef isn’t exactly a new idea, but the thought of using turkey as a meatball never crossed my mind. The simple fact is they can be delicious, and we found a recipe that has quickly become a go-to when we have some ground turkey and aren’t sure what to do with it. The recipe, by Giada De Laurentiis, can be found on the Food Network’s site (http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe/index.html) so I won’t bother to copy it here. However, I will say these are extremely tasty. The recipe includes a tomato based sauce that is pretty good.

We used our Teriyaki sauce as well:

The result was a bit too salty, as we just dumped some sauce in with the browned meatballs and let the sauce reduce; some additional water or some other liquid to spread the salt around would have made it perfect. It was still good, although I think Ashley and I have a higher salt tolerance than most other people we know, so your mileage may vary.

Happy Eatings!

–Cory