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" My mom makes a mean meatball, and just the smell of them simmering away brings me back to my childhood home in Tappan, New York. My version uses lean ground turkey and egg whites to keep things light, and comes loaded with the classic flavors of Parmesan, onion and garlic, plus a little minced carrot for extra sweetness and nutrition. Instead of refined white bread crumbs, I use whole-grain oats as my binder. My mom taught me that the trick to super-moist meatballs is cooking them directly in the sauce. Prepare or bring store-brought sauce to a gentle simmer in a 5-qt saucepan. In a large mixing bowl, stir together the onion, carrot, garlic, Parmesan, Italian seasoning, salt, pepper and pepper flakes. Add the ground turkey, egg whites and oats. Mix thoroughly until the ingredients are well combined. Shape the meat mixture into approximately 20 meatballs, about 1 1/2 in. in diameter. Carefully place all the meatballs in the marinara sauce. Do not stir; stirring will cause the meatballs to break apart. Don&amp;#039;t worry if some of the meatballs are not completely submerged in the sauce. Cover the pot and simmer gently for 20 minutes. Remove the lid and gently stir the meatballs to thoroughly coat them with the sauce. Simmer, uncovered, for an additional 20 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11208/joys-turkey-meatballs-recipe-122620/>