• 1 pound lean ground turkey
• 1 small red onion, diced
• 3 cloves garlic, coarsely chopped
• ¼ cup coarsely chopped parsley
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1 can diced tomatoes, undrained (14.5-ounce)

1. In a large bowl, combine turkey, onion, garlic, parsley, salt and pepper to taste. Mix well.
2. Form into 1-inch balls, rolling between the palms of your hands.
3. Heat oil in a large sauté pan over medium- high heat. Cook meatballs 12 to 15 minutes, or until browned on all sides.
4. Add tomatoes with liquid and bring to a simmer. Cook 5 to 8 minutes, or until meatballs absorb some of the sauce.

MAKE IT A MEAL: Serve over a short pasta, such as bowtie or penne.
DRESS IT UP: Instead of rolling the meat into balls, deconstruct your meatballs, and serve the filling in beautiful Boston lettuce cups. Heat olive oil in a large skillet over medium-high heat. Add turkey, and cook 8 to 10 minutes, or until nicely browned, breaking up into smaller pieces with a spoon. Add onion and garlic and cook 5 minutes more. Add drained tomatoes and cook 5 minutes, or until heated through. Remove from heat, stir in parsley, salt, and pepper to taste. Place about ¼ to ½ cup filling in each of 4 lettuce cups. Note: this preparation serves 4.