Roasted Spicy Meatballs

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Instead of the mess of frying meatballs on the stove, I decided to bake meatballs.  Instead I arranged the meatballs in large baking pans, brushed them with olive oil and roasted them. They come out moist and delicious without the mess.

  • 2 pounds ground turkey

  • 1 1/4 Italian seasoned bread crumbs

  • 1/2 cup grated Parmesan cheese plus extra for serving

  • 2 cloves garlic, minced

  • 2 tablespoons of fresh parsley or parsley flakes

  • Kosher salt and freshly ground pepper

  • 2 eggs, lightly beaten

  • 1/4 cup olive oil

  • 2 (32 ounce) jars of Rao Arrabbiata (Fra Diavolo Sauce – Hot)

Preheat oven at 400 degrees.   Lightly spray pan with no-stick cooking spray or line baking pans with parchment paper.  

Put ground turkey in a large mixing bowl.  Add bread crumbs, salt, pepper, garlic, Parmesan, parsley and eggs and mix thoroughly.  Roll mixture into balls (2-ounce portions) and place into prepared pans.  Brush meatballs with olive oil.

Bake for 30 minutes, until lightly brown.  Pour Arrabbiatta sauce into a large pot and simmer. Add sauce to meatballs and bake for 5  additional minutes. Leave sauce to add onto meatballs after removing from oven.  Serve with spaghetti in bowls, sprinkle with Parmesan and serve hot.

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