Made with breadcrumbs, Parmesan cheese, fresh basil, fresh parsley, milk, ketchup, tomato paste, salt & pepper, eggs, minced garlic cloves, onion, ground dark turkey meat, Italian turkey sausage, and extra-virgin olive oil.
Sauce made with extra-virgin olive oil, smashed garlic cloves, onion, salt & pepper, fresh basil, ground fennel seeds, dried oregano, and crushed tomatoes.
It was a meatball dinner night! And, ohhhhh, how I could taste the fennel and oregano in the sauce mixture. So spot on.
I believe a good-sized meatball should be no smaller than the size of a baseball—but if you must go smaller, no smaller than a golf ball.
I imagine these meatballs would be good loaded on top of some spaghetti just the same as straight for dinner by themselves. The recipe did not call for making a pasta dish, so straight down my pipe they went as is.
So, if you have nothing else to do today, make some good time meatballs for dinner anyway you like them.
Take-Away Life Lesson: No need to make tiny-sized meatballs when you can make them the size of a bowling ball from the onset.