Spaghetti and Meatballs

Nic's Famous Spaghetti and Meatballs

1 batch marinara sauce
1 pound ground turkey breast
2 eggs
3 cloves garlic, finely chopped
About 1/2 cup breadcrumbs (For homemade recipe, click here)
1/2 cup grated parmigianno reggiano
Handful fresh oregano, chopped
3 Tbls finely diced shallots
Parsley
Salt and Pepper
1-2 cups olive oil (doesn't have to be EVOO, any olive oil will do)

In a large bowl, beat eggs together. Add garlic and mix together. Add remaining ingredients and mix together with hands. Try not to overmix or the meatballs will be tough. Meanwhile, heat oil in frying pan over medium heat. In a separate pot, begin heating marinara and keep it at a simmer.

Form one small nugget of mix and fry until browned on all sides and cooked through. Taste to make sure seasoning is right. Once the mix is seasoned properly, form the meatballs. I make mine about the size of ping pong balls using a small ice cream/cookie dough scooper. Fry in batches in the oil, turning over halfway to brown both sides. (They don't have to cook all the way through in the oil because they will simmer in hot marinara.) When they're browned on both sides, put right into marinara sauce. Finish frying all meatballs and add them all to the sauce. Serve over good spaghetti or tagliatelle pasta. Top with additional grated parmiggiano.

This recipe will serve 4-6 people, depending on serving sizes. I usually use half right away and freeze the rest in a ziplock bag with sauce.