1 lbs ground turkey, very cold
1/2 c of parmesan cheese, more for serving if desired
1/2 cup of watsuee chickpea crumbs
1 tsp of italian seasoning
1/4 cup of onion or shallot
1/4 cup of chopped chives or basil (if you don’t have this no problem)
2 garlic cloves
pepper for seasoning (I don’t like to add salt because the tomato sauce has salt)
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste
In a large mixing bowl, combine turkey, egg, cheese, chickpea crumbs, onion, chives, garlic, pepper, italian seasoning and mix well. These are easiest to form into balls while cold so you can place them in fridge if needed. Form into 1 1/4-inches in diameter. or whatever size you prefer
Heat 2 tablespoons of olive oil in a large sauté pan. When hot, add meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
Serve hot, drizzled with more olive oil and sprinkled with more cheese or garnish as desired
adapted from NYTimes cooking