Mini Turkey Meatballs

Adapted from Giada De Laurentiis

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs (I break up a fresh slice of white sandwich bread with the ends cut off)
• 3 tablespoons ketchup
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil
• 1 recipe Simple, Delicious Marinara Sauce (or click on link to Food Network for her recipe)

1. Frying the meatballs is the preferred method. To bake them, pre-heat oven to 425-F. Line a large baking sheet with parchment or spray lightly with cooking spray.
2. Use a cheese grater to grate the onion into a large bowl.
3. Add the rest of the ingredients except for the turkey and olive oil. Mix well.
4. Add the turkey and mix well.
5. Shape into 1 1/4-inch-diameter meatballs (makes about 42 meatballs). If baking, place all meatballs on the sheet pan and drizzle or spray with oil. Bake for 15 minutes.
6. Meanwhile, in a large saucepan, make the marinara sauce.
7. Transfer the partially cooked meatballs to the marinara sauce. Turn the heat to medium-low and simmer for 15 minutes.