See below for the original recipe but I have found when making larger meatballs it works best to sear them on 2-3 sides before adding the marinara, this helps them hold together better and adds a touch more flavor. Add 2-3 tbsp olive oil to a pan and brown over medium heat allowing to sit for two minutes before turning. When they have browned enough they will release from the pan. Trying to turn them to early will cause them to stick. It should all in take 5-6 minutes.
Decide how much time you want to spend...or just stick with the smaller meatballs and stir the pot carefully. I also added a dash of garlic powder to the meat mixture more recently and that was also a good decision! Also if the meatballs are on the bigger size they will take a bit longer to cook, last nights were about 2 inch diameter and I gave them 20 minutes in the sauce.
Last night as the snow started to fall I thought it might be a good idea to get ahead of the game and make a giant pot of turkey meatballs. Everyone loves them and they are fairly easy to make. I chose to serve them last night over spaghetti squash because I have been on a bit of a food bender since my taste and smell came back and spaghetti squash is a delicious and healthy options. I had a jar of artichokes handy so I threw some of them into the mix as well. My goal for the meat balls was to eat them for dinner tonight and repurpose into something else the next day, probably a soup. I immediately put 1/2 of the meatballs and the marinara into the fridge and they because a delicious soup which I’ll share next.