Juicy Turkey Meatballs

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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Bread Crumbs, Dry, Plain(80g)
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  1 teaspoon kosher salt
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  Garlic powder(3g)
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  Onion powder(3g)
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  Oregano, Dried(3g)
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  1/4 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Ground Turkey, 99% Lean(454g)
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  Egg, Whole, Large
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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pasta Sauce, Marinara, Canned
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  Bread, French Or Hoagie Roll
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions until tender and fluffy. Once cooked, divide evenly into 10 airtight containers while hot, filling each about one-third full.
2. 2In a large mixing bowl, combine the grated Parmesan, bread crumbs, garlic powder, onion powder, dried oregano, and red pepper flakes. Stir well to combine.
3. 3Add the ground turkey to the dry mixture. In a small bowl, beat the large eggs, then pour into the meat mixture. Mix gently with a fork or your fingers just until combined—do not overmix or compact the meat.
4. 4Using a scoop or spoon, portion the meat mixture into 20 meatballs (about 1½ inches each). Brush all surfaces lightly with olive oil.
5. 5Heat the olive oil in a large skillet over medium-high heat for 1 minute. Working in batches to avoid crowding, cook the meatballs for 8–10 minutes, rolling occasionally, until golden brown on all sides and the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. 6Pour the canned marinara sauce into the skillet with the cooked meatballs. Stir gently to coat and simmer over medium heat for 3–4 minutes until the sauce is heated through.
7. 7Divide the meatballs and sauce evenly among the 10 containers with rice, filling each to the top. Slice the French bread into portions and pack separately.
8. 8Cool the containers to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.