Turkey Meatballs, Updated

I think my Turkey Meatballs recipe is one of the most popular on the blog. It's one of our favorites too! Lately, I've been cooking them a little differently and wanted to share my new method with you. I think it's a little easier, requires less dishes and is just as tasty. Hope you enjoy.

Time: about an hour
Serves: 2 with leftovers

Ingredients

• Meatballs (see original recipe)
• Sauce (5-minute marinara or sauce from original recipe)
• Pasta and/or garlic bread

Prep

1. Preheat oven to 450°
2. Grease a small casserole dish with oil or spray with Pam.
3. Prepare meatballs per original recipe.
4. As you roll the meatballs, nestle them into your prepared casserole dish.

Cook

1. Once all meatballs are in the dish, pop them in the oven for 25-30 minutes until the meatballs are cooked through. I use a meat thermometer to check them. Internal temp should be close to 165°. If it's a little under, don't worry because you'll be cooking them again with the sauce.
2. If you want pasta with your meatballs, start your water boiling after the meatballs go in the oven.
3. During the time while the meatballs cook, prepare your sauce. If you use the sauce from the original recipe, you'd need to start the sauce first. If you make the 5-minute marinara, you're good to make it while the meatballs cook.
4. Once your meatballs are cooked through, take them out of the oven and spoon a generous amount of your sauce on top.

5. Return the meatballs to the oven and cook for another 15 minutes. Serve with pasta and/or garlic bread.