1 & 1/2 lbs. ground turkey (I like with fat)
1/2 cup Italian seasoned gluten-free dry bread crumbs
1 jar Rao’s marinara sauce
1/2 cup of grated Pecorino Romano cheese
- Combine ground turkey, bread crumbs, cheese, eggs and 1/2 cup sauce in medium bowl; shape into 18 meatballs.
- Bring remaining sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked turkey balls. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until turkey balls are done.
- Serve over hot spaghetti, zoodles or skinny pasta