Directions

1. Sauté onions until softened and translucent, 5 minutes.
2. Add garlic and cook an additional 2 minutes. Remove mixture from heat and cool.
3. Add milk to the panko and let sit for 2-3 minutes until soaked in.
4. Combine turkey, onion-garlic mixture, panko mixture, eggs, salt, pepper, parsley, cheese and Worcestershire sauce. Do not over mix.
5. Use a small ice cream scoop to portion out meatballs. Roll portions between two moistened hands to create a round even shape.
6. Bake at 350°F(180°C) for 15-20 minutes until cooked through and no longer pink.
7. Brush with marinara sauce to keep the meatballs moist. Serve on a dollop of marinara or on a thin slice of polenta, topped with parmesan and fresh basil.

  Toppings Burger-licious: pickles, cheddar, ketchup Sweet and Spicy: honey, mustard, almonds Tex-Mex: guacamole, salsa, cilantro Roma: cherry tomatoes, bocconcini, pesto