Lightened Up Version Of Anne Burrell'S Excellent Meatballs - cooking recipe

Ingredients

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

Preparation

Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
Add garlic, and sautee for 3 minute Take pan off of heat and cool.
In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
Add cooled onion/garlic mix, and squish some more.
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.
Bake for 25 minutes at 350.
Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
Serve with your favorite pasta/zoodle, or make into hoagies!