Italian Turkey Meatballs

If you’re anything like me, you’ve been over-indulging since fall started. How to get back on a healthy path? Italian Turkey Meatballs are the perfect answer to this holiday poor-eating versus healthy-eating dilemma!
Plus, meatballs are fun appetizers and can be made ahead and frozen (which is what we do for Thanksgiving). Just re-heat them in an oven or microwave and you’ll be getting your party on in no time.

Ingredients
1 lb. ground turkey
1 lb. ground Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup fresh Italian parsley, chopped
1-½ cups Parmesan cheese, finely grated
1-½ cup Pecorino-Romano cheese, finely grated
2 jumbo eggs
large onion, finely chopped
1 cup finely chopped celery
4 large cloves garlic, minced
½ cup fresh basil, finely chopped
¼ cup fresh oregano, finely chopped
2 tsp. fresh-ground sea salt
1 tsp. freshly-cracked black pepper
3 tsp. Italian seasonings
½ tsp. dried red pepper flakes
½ cup olive oil for sautéing meatballs

Instructions
Heat several tablespoons of olive oil in a large, non-stick skillet.
Add onions, garlic, and celery to sauté until soft.
In a large mixing bowl, gently mix the ground turkey, turkey sausage, sautéed onions, garlic and celery with remaining ingredients. Do not over mix.
Using a small kitchen weigh scale, form meatballs that weigh a half-ounce.
Pour a few tablespoons more of olive oil into the large skillet and gently heat.
Place the meatballs into the skillet and sauté about 15—20 minutes until browned on all sides.
Place the meatballs in a 375-degree oven to continue cooking for 15 more minutes.
Serve as appetizers with marinara sauce to dip in alongside pasta with marinara sauce.