I've been making turkey meatballs for years, and they've become one of those weeknight staples that never gets old. When you want something comforting but a little lighter than beef, ground turkey does the job beautifully. The trick is adding enough moisture and flavor so they don't turn out dry, which can happen with lean turkey. My grandmother always made her meatballs with a combination of breadcrumbs soaked in chicken stock, and I've carried that tradition forward. The soaked breadcrumbs act like little sponges, keeping the meatballs tender even after they simmer in the sauce. I also add finely diced onion and plenty of fresh herbs. Parsley is essential, but I like throwing in some oregano and basil too. The marinara sauce here is straightforward but full of flavor. I start with good canned San Marzano tomatoes when I can find them, but any quality whole tomatoes work fine. The key is letting the sauce simmer long enough for the flavors to meld together. I usually let it go for about 20 minutes before adding the meatballs, then another 15 minutes once they're in. This recipe makes enough for a family dinner with leftovers, which is exactly what I want on a busy Wednesday. Serve these over pasta, with crusty bread for sopping up the sauce, or even on their own with a simple salad. The meatballs freeze beautifully too, so I often double the batch and stash half for later.