Turkey Meatballs in Marinara

• 1 lb ground turkey (93% lean)1 lb ground turkey
• a big handful of plain breadcrumbs1/2 cup breadcrumbsa big handful of gluten-free breadcrumbs1/2 cup gluten-free breadcrumbs — works the same as a binder
• a glug of milk2 tbsp milka glug of unsweetened oat milk2 tbsp unsweetened oat milk — keeps the crumbs moist just like dairy milk
• 1 egg1 egg, beaten
• a big handful of grated parmesan1/2 cup parmesan, grateda big handful of grated dairy-free parmesan1/2 cup dairy-free parmesan, grated — adds the salty-savory note without the dairy
• 3 cloves of garlic, minced3 cloves garlic, minced
• a handful of fresh parsley, chopped1/4 cup fresh parsley, chopped
• a couple pinches of salt1 tsp salt
• a few grinds of black pepper1/2 tsp black pepper
• a splash of olive oil1 tbsp olive oil
• 1 jar (24 oz) marinara sauce24 oz marinara sauce
• a handful of fresh basil, torn1/4 cup fresh basil, torn

Steps

1. Heat the oven to 400F. In a large bowl, let the breadcrumbs sit in the milk for a minute, then add the turkey, egg, parmesan, garlic, parsley, salt, and pepper.
2. Mix with your hands just until everything comes together. Stop as soon as it holds, since overmixing firms the meatballs up too much. Roll into about 16, each a touch smaller than a golf ball.
3. Arrange them on a lined sheet pan and drizzle with the olive oil. Roast 12 to 14 minutes, until lightly browned and nearly cooked through.
4. Meanwhile, pour the marinara into a wide skillet or pot and bring it to a gentle simmer over medium heat.
5. Lower the meatballs into the sauce, spoon some over each one, and simmer 8 to 10 minutes until cooked through (165F at the center).
6. Taste the sauce and add salt if it needs it. Finish with more parmesan and torn basil, and serve over pasta, polenta, or with bread.