Turkey Meatballs (With Italian and Israeli Influences)

As they keep a kosher household, and kashrut law states you cannot combine milk and meat together in a preparation, Phillip Foss and his wife devised a simple way to keep these meatballs moist without the addition of the usual milk and/or cheese: by adding Coca-Cola (a great option if your child is lactose-intolerant). These meatballs are loved by their girls with spaghetti, bread and rice.

MAKES ABOUT 24 MEATBALLS

¼ medium onion, peeled, small dice

1 teaspoon minced garlic

1 teaspoon olive oil, plus more for frying

1 pound ground turkey

1 egg

1/2 cup fine bread crumbs

¼ cup fresh parsley, chopped

1/2 teaspoon cinnamon

¼ cup Coca-Cola

Salt and pepper

In a small skillet over medium heat, saute onion and garlic in 1 teaspoon olive oil until translucent and tender. Cool completely and mix with remaining ingredients.

Form a small amount into a patty, saute and taste for seasoning, adding more salt and pepper if necessary. Form remaining meat into 1½-inch balls and saute in large skillet, turning frequently, until browned on outside and no longer pink on inside.

Serve in a sandwich or over rice, pasta, vegetables and even salads.

Phillip and Keni Foss

Nutrition facts per meatball: 44 calories, 2 g fat, 1 g saturated fat, 24 mg cholesterol, 2 g carbohydrates, 4 g protein, 50 mg sodium, 0 g fiber