I make these all the time-and my family complains I don't make them enough! I usually make a big batch (3 lbs of turkey breast) so that I can make a couple of meals out of them- Swedish Meatballs, Sweet and Sour Meatballs, Meatballs with Baked Ziti and Marinara, Meatball sandwiches, or just put your favorite sauce on them in a crockpot for a potluck!! Yummy!! Adjust sizes according to the serving size you need, but they freeze well, so it is a great thing to make a big batch and save yourself extra work later! Just add to your favorite dish! **Adjust breadcrumbs as needed to achieve good consistency for forming meatballs. I do tend to eyeball things, so some measurements are approximate! ;)
Photo is baked as these can be either baked or fried. **Cooking times will vary depending on batch size and cooking method**
In a large mixing bowl, combine turkey and eggs until thoroughly mixed.
Add seasonings to suit your taste. I tend to be fairly heavy handed,especially with garlic and black pepper. ;) Mix completely.
Add cheese and bread crumbs. *If mixture is still too moist, feel free to add more bread crumbs until desired consistency is achieved.
Roll into large, walnut sized balls and set aside.
To fry: In a large skillet, warm 3 tablespoons oil over medium heat. Cook meatballs until golden brown, turning so that each side is browned. (Hint- a screen is helpful since the oil may pop and splatter like bacon).
To bake: Place meatballs on a foiled or lightly sprayed pan and bake in oven at 360 degrees for 30-35 min (oven times may vary).
Serving tip: My family likes these plain, with Contadina sweet and sour sauce (doctored up) on brown rice, in a marinara over your favorite pasta, slice in half on French rolls with marinara and cheese for a great meatball sandwich, in Swedish meatballs, in a BBQ sauce or anything for a party, you name it! They do freeze well too. Enjoy! ;).