Servings: 6

1 lb Lean Ground Turkey 1 lb Lean Ground Turkey
1 Egg 1 Egg
1/4 Cup Plain Panko Breadcrumbs ¼ Cup Plain Panko Breadcrumbs
1 Tablespoon Worcestershire Sauce 1 Tablespoon Worcestershire Sauce
1 Tablespoon Minced Garlic 1 Tablespoon Minced Garlic
1 teaspoon Granulated Onion 1 teaspoon Granulated Onion
1 Tablespoon Italian Seasoning 1 Tablespoon Italian Seasoning
1/2 Teaspoon Black Pepper ½ Teaspoon Black Pepper
1/2 Teaspoon Salt ½ Teaspoon Salt
3 Cups Spaghetti Sauce (more if you like it saucy, here's my recipe) 3 Cups Spaghetti Sauce (more if you like it saucy, here's my recipe)
1/2 Cup Shredded Mozzarella Cheese ½ Cup Shredded Mozzarella Cheese
Fresh Basil for Garnish (Optional) Fresh Basil for Garnish (Optional)
Ronzoni Veggie Delight Linguine (Optional) Ronzoni Veggie Delight Linguine (Optional)

In a large bowl, combine turkey, egg, breadcrumbs, worcestershire, and spices. Mix gently with your hands until everything is incorporated.
Use a large spoon to scoop the meatball mixture and form 1 and ½ to 2-inch meatballs until all of the mix is prepped. A small ice cream scoop is extremely helpful for this.
Spray a large skillet with oil and heat over medium-high. Place the meatballs in the skillet and brown them for about 2 minutes on each side.
Add the spaghetti sauce and distribute it evenly around the meatballs, turn the heat down to medium-low, cover, and simmer for 10 minutes.
Top with mozzarella cheese and basil, and serve over your favorite pasta or in a nice crusty roll.

Put on a pot of water to boil when you start browning the meatballs, then cook the pasta while they are simmering.  Put on a pot of water to boil when you start browning the meatballs, then cook the pasta while they are simmering.
I made my own pasta sauce, but you can use premade if you'd rather or you're in a pinch!  I made my own pasta sauce, but you can use premade if you'd rather or you're in a pinch!