I have used ground turkey breast, elk, even KANGAROO meat to make these delicious, yet very lean meatballs.  Ground elk and kangaroo can be found at Vieux Carre Gourmet, along with Patra’s Marinara, which is Vieux Carre’s own vegetarian marinara sauce made with their signature Valoroso Pear Tomatoes. 

2 teaspoons olive oil

1/2 cup diced white onion

3 cloves garlic, minced

1 1/2 pounds ground turkey breast, kangaroo or elk*

2/3 cup fresh breadcrumbs

4 tablespoons chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 cup freshly grated Parmesan cheese*

2 eggs, lightly beaten

2 tablespoons olive oil for drizzling

Patra’s Marinara*

Heat oven to 350 degrees.

In a medium skillet, saute onion in olive oil for 3 to 5 minutes.  Add garlic and saute an additional 2 minutes.  Allow onion and garlic mixture to cool completely.

In a large mixing bowl, combine ground meat with cooled vegetable mixture.  Being careful not to overwork the mixture, stir in breadcrumbs, herbs and seasonings.  Add Parmesan cheese and beaten eggs to the meatball mixture and stir to combine.

Shape into 2-inch meatballs and place on parchment paper-lined baking sheets.  Drizzle with remaining olive oil.  Bake at 350 degrees for 35 to 40 minutes.  Remove from oven and add to Patra’s Marinara and allow to simmer together for 15 to 20 minutes.

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