We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage casings. We made about 20 large meatballs, which we drizzled with olive oil and baked on foil-lined baking sheets for 20 mins at 400. For the marinara sauce, we used 28 oz DiPasquales’ marinara sauce plus 13 oz Hunt’s no-salt tomato sauce. (July 2019).
Cooking Adventures 