I stumbled across a recipe for turkey meatballs recently that sounded interesting. I tweaked the recipe that was there a little bit. Sorry, I can't recall where I first saw it, otherwise I'd give you credit for your adaptation of the Bon Appetit recipe. Since turkey is supposed to be really healthy for you, whether you're a runner or not, I figured I'd give them a try since I'm training for White Rock and I need all the help I can get. I'm glad that I did. They're really good.
Turkey Pesto Meatballs
2 jars of your favorite spaghetti sauce (used Merzetta's Puttanesca and Porchini Mushroom)
1 lb lean ground turkey
1 1/2 cups fresh breadcrumbs (about 3 slices of bread)
1/2 cup pesto
2 eggs, lightly beaten
1/2 t salt
1/2 t fresh ground black pepper
1/2 t garlic powder (yes, I know, there's already garlic in the pesto. But I like more)
1/2 t fennel seeds
Pour one jar of your sauce into a large pan. Set over low heat while you make the meatballs.
In a large bowl, mix all of the other ingredients together wo that the pesto, breadcrumbs and eggs are well incorporated into the ground turkey. Wet your hands and form meatballs. They should be about the size of a golf ball. You can use a small ice cream scoop to make the meatballs if you want a really consistent size. Place the meatballs in a single layer in the pan and pour the second jar evenly over the meatballs. Over medium-low heat, bring the pan to a simmer and let them cook for about 30 minutes, until the meatballs are cooked through. I lightly stirred the sauce over the meatballs a couple of times during the cooking process.
In the meantime, bring a large pot of water to a boil for your spaghetti. Cook your spaghetti to however you like. I'm not an al dente type, so my spaghetti cooked for about 9+ minutes. Drain the spaghetti and serve with the meatballs.
I have to tell you, these meatballs are really good cold too. Right straight out of the refrigerator. Sitting down is optional, but a fork is mighty useful.