Asiago Turkey Meatballs

I love balls.

Meatballs, that is.

If you're like me, you'll love these balls.  They're really flavorful and because they're made out of turkey and not beef, they're low in fat.   When I made these, this recipe made about 65 meatballs for me (around 40 if you make them a little larger) which made each delicious ball only around 1 Weight Watchers point each!  For our Christmas Eve party this past year,  I just served them warm in marinara sauce, and more recently I served them with spaghetti.  They're great for freezing too!!

Asiago Turkey Meatballs
Adapted from My Kitchen Addiction 
(Makes about 4 or 5 dozen meatballs)

• 2 1/2 pounds lean ground turkey

• 1/2 large sweet onion (approx. 1 cup), finely chopped

• 1/2 red bell pepper (approx. 1/2 cup), finely chopped

• 5 cloves garlic, pressed

• 1 1/2 cups breadcrumbs

• 2 eggs

• 4 ounces asiago cheese, finely grated

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1/2 teaspoon dried oregano

• 1/2 teaspoon Kosher salt

• 1/4 teaspoon freshly ground black pepper

Method:

Preheat the oven to 425°F.  Line two half-sheet sized baking sheets with parchment paper and set aside.

In a large mixing bowl, combine all of the ingredients.  Work with (clean) hands to gently mix until all of the ingredients are incorporated.  Be careful not to over mix!

Shape the mixture into balls, approximately 2 tablespoons each.  I made mine only about 1 tablespoon each because I wanted smaller meatballs.  Place the balls on the prepared baking sheets.  Bake for about 30 minutes, until browned. 

Serve with pasta or however you choose and enjoy!!  Freeze any extra balls on a flat surface until frozen, and then place frozen balls into a freezer bag and freeze until you're ready for them again!

Food for thought:

The second time around making these I over cooked them a bit.  If you decide to make smaller balls, cook them for only about 20-25 minutes, not the full 30 minutes!