There are as many “lovers” of meatballs as there are “haters.” The “haters” probably have some unfortunate memories of dense, dried-out clumps of meat that were fried in a pan until they were overcooked. The key to making good meatballs is in making sure that the ratio of meat to breadcrumbs is correct, and that the mixture is very lightly handled while shaping the balls. Another tactic I use is to grate the onion called for in the recipe (instead of chopping), so that it creates a sort of “juicy puree” which adds moisture to the mix. I have also found that I prefer to bake the meatballs on a parchment-lined baking sheet in the oven, shaking the pan occasionally for even browning, rather than pan frying them. Additionally, I suggest that in this recipe you use ground turkey thigh rather than turkey breast. The thigh has a small amount more fat than the breast and adds succulence and moisture to the meatballs. If you use ground breast meat only, take care NOT to overcook even in the oven method, as turkey breast has a tendency to become dry very quickly. This is a very simple “two course” menu. I made the focaccia bread ahead and reheated it while the soup components were being heated together.

Turkey Meatballs served in poultry broth with housemade whole wheat pasta and rapini greens wilted in the pot
Focaccia with a drizzle of extra virgin olive oil
Baked apples and cookies