Skinny Italian Turkey Meatballs

This is one of my favorite recipes from Skinny Taste. Although I alter the recipe a bit, I usually already have  the ingredients in my pantry or freezer. That makes me like this recipe even more. I really dislike going to the grocery store. Although, I'm sure that I will love spending time at Whole Food when it opens in Jackson. 

The link also includes a marinara sauce recipe but I love my Prego. I doctor it up a little but I will get to that part later. 

Ingredients

 I combine the ground turkey meat, breadcrumbs, egg, garlic powder, parsley, salt, pepper, and grated Parmesan cheese in a bowl. I use my hands. It's just easier and your hands are going to get messy when you roll the meat balls anyway. 

Roll the mixture into 1-1 1/2 inch balls and set aside. 

 Heat a good amount of olive oil in a skillet. Once heated, add the meatballs. 

 When they look browned or crispy on the bottom side, it's time to flip them. I prefer mine to be pretty crispy. 

I like to take one out of the pan and test it to see if it's cooked through. Once their finished, take them out one by one, draining the oil from each meatball. Let them continue to drain on a paper towel lined plate. 

Next, I put the meatballs into a clean skillet and add a lot of Prego, basil, parsley, garlic powder, salt, and pepper. Taste as you add your spices to the sauce. Add as much or as little as you like. 

Let them simmer in the sauce while you boil the pasta. 

Very easy & VERY good! Makes awesome leftovers too!