Turkey Meatballs with Rotini

We try to avoid red meat in our house for typical weeknight meals.  With that said, I am always experimenting with ground chicken and turkey.  I used ground turkey breast to make meatballs yesterday and I think this flavor combination really worked.  They were all the things I want from a typicaly beef, pork, veal meatball but with much less saturated fat.

Turkey Meatballs

1 1/4 lb of ground turkey breast

2 TBS of plain bread crumbs

1/4 of a red onion finely diced

1/4 cup of feta cheese, crumbled

2 TBS of olive oil

1 tsp of dried oregano

2 TBS of  fresh cilantro, chopped

1/2 tsp each of salt and pepper

Combine all the ingredients, except 1 TBS of olive oil, with a fork.  Shape into balls about the size of a golf ball and place on a baking sheet lined with parchment paper.  Drizzkle each meatball with a bit of remaining oil.  Bake at 400 degrees for 20-25 minutes.  Stir into pasta and marinara sauce.  Enjoy!