Lightened Up Version Of Anne Burrell'S Excellent Meatballs

• 20 ounces jennie-o lean italian ground turkey
• 16 ounces lean ground beef, 90/10
• 5 tablespoons Kraft® Grated Parmesan Cheese
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon Worcestershire sauce
• 1 pinch red pepper flakes
• 2 teaspoons coarse sea salt
• 1/2 cup fresh parsley, finely chopped

1. Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
2. Add garlic, and sautee for 3 minute Take pan off of heat and cool.
3. In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
4. Add cooled onion/garlic mix, and squish some more.
5. In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
6. Bake for 25 minutes at 350.
7. Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
8. Serve with your favorite pasta/zoodle, or make into hoagies!

jennieo, lean ground beef, parmesan cheese, eggs, breadcrumbs, olive oil, onion, garlic, worcestershire sauce, red pepper, salt, fresh parsley

Taken from www.food.com/recipe/lightened-up-version-of-anne-burrells-excellent-meatballs-521687 (may not work)