Make the turkey meatballs by adding the ground turkey to a large bowl along with the onion and garlic powder, egg, parsley, oregano, pepper flakes, grated pecorino cheese, 1 teaspoon salt, a few cracks of pepper, and mix to combine. Make sure not to overmix as that will make the meatballs tough. Dip your hands in some cold water and form the meatballs, should make 7 meatballs the size of a large golf ball. The mixture will be loose, so form them into balls the best you can and immediately place in the freezer for 20 minutes.

Meanwhile, add the marinara sauce to a sauce pan and bring to a gentle simmer. Pre-heat a large non-stick pan over medium-high heat with 1 tablespoon of oil. Once hot, add the meatballs to the pan and cook until well browned, about 1-2 minutes. Flip and repeat, then go immediately into the marinara sauce. Gently simmer the meatballs for 20 minutes, making sure they are submerged in the sauce.

At this point the meatballs are ready and you can serve, or you can turn the heat off the pan and cover the meatballs in shredded mozzarella cheese. You may have to transfer the meatballs and sauce to a shallow and wide pan so the cheese can evenly melt. Place the pan with the cheese covered meatballs 10 inches from the broiler set on high and cook just until the cheese is melted, don’t walk away.

Remove from broiler, garnish with parsley, and enjoy! Turkey meatballs will keep in the fridge for 5 days or can be frozen for 3 months.