Turkey Meatballs with Whole Grain Pasta

Meatballs: (Makes about 24 small meatballs, about the size of a golf ball)
(Modified from: Mini Meatball Sandies by Giada De Laurentis)

Ingredients:
- 1/2 cup finely crushed corn cereal (Corn Flakes or Special K)
- 2 tablespoon chopped fresh flat-leaf parsley
- 2 large eggs
- 1 tablespoon olive oil
- 2 tablespoons ketchup
- 4 tablespoons grated Romano cheese (We have also used Parmigiano Reggiano)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound lean ground turkey

Directions:

1. You start by putting an oven rack in the center of the oven. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, stir together the cereal, parsley, egg, oil, ketchup, cheese, salt, and pepper. Add the ground turkey and gently stir to combine. With damp hands, roll the mixture into mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes. Cool for 10 minutes. (I had to do two separate batches in the oven)

3. While the meatballs are cooking. Boil a pot of water and cook the pasta of your choice. In a separate pot, heat up the sauce of your choice.

4. When the first set of meatballs are done, I put about 8 in the pot of sauce to let them cook together for a little bit.

5. Serve and enjoy!!

Andrew and I tend to make large amounts even though there are only two of us. We like to try to make each meal last at least two days. We used whole grain spaghetti and a jar of Barilla pasta sauce. Mom, I know you always have your own delicious sauce ready to go in the freezer! We might have to work on that in the new year. How about a sauce making weekend??