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Turkey Meatballs in Tomato Sauce

This is an Italian-American favorite, but I like to make my meatballs with turkey instead of the traditional pork, veal, and beef. It’s lighter and healthier, and that way I can eat it more often. Your guests will be so busy eating them that they won’t have time to ask what’s in them (they are that good), especially when they adorn a gigantic family-size platter of spaghetti or linguine.

Cooks' Note

The meatballs can be made ahead of time and reheated with their sauce in a 250 degree F oven or about 30 minutes. The recipe can also be used to make mini meatballs to serve as an appetizer.

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