Turkey Meatballs

My mom gave me this recipe.  I didn't care for it a ton, but Tim and Nico liked it.  For the Parmesan cheese, we finally stopped using the Kraft Parmesan that you find sitting on the shelf, and we switched to a grated refrigerated kind from Trader Joe's that tastes much more natural and delicious.  One of these days, I'll make the effort to grate my own cheese.  It's just hard to do now with my busy boy following me around the kitchen.

1.25 lb. ground turkey

1 Tbsp. (or to taste) Lee & Perrins worcestershire sauce – shake bottle before pouring

6 green onions, cut lengthwise and chopped finely – may use white onions but the results are not as tasty

2 garlic cloves, chopped finely

1 cup grated parmesan cheese – not the stuff in a green container

salt and pepper to taste

1 egg

2/3 cup Progresso Italian breadcrumbs

Put everything together in a bowl and mix with your fingers.  Roll in balls to make about 20 meatballs.

Transfer meatballs on your aluminum covered jelly roll pan (the one I gave you).

Bake at 325 for about 20 min. on one side and turn over for another 15 minutes or so.  Don’t get them too brown as they will harden.  They’re done done also when you smell the meatballs.