Chicken thighs have a bit more fat than breasts and are the best for making juicy, flavorful meatballs. If you prefer, you can substitute ground dark-meat (7% fat) turkey for the chicken thighs, and skip step 1 of the recipe.
Meatballs made from a combination of ground pork and turkey are tender and flavorful. As
they simmer, they soak up the flavors of the sauce. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.
Subtle and Sophisticated: Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Sriracha hot sauce adds subtle kick to classic marinara sauce. The meatballs are made with a combination of lean ground pork and lean ground turkey, plus nutrient-rich spinach, making this meal a better-for-you dinner option.