How to make juicy turkey meatballs

Love meatballs? Who doesn't? I usually make either beef or chicken meatballs, but last week ground turkey was on sale, and I decided to experiment with it. The problem with ground turkey is that it can be rather dry. But no worries! This recipe that I came up with give you juicy turkey meatballs: trust me!

Ingredients
1 pound ground turkey {Big thanks to my brother, Misha, for telling me that I originally wrote down ground beef...oops}
1/4 red onion, finely chopped
1 yellow zucchini, shredded
1 egg
3 garlic cloves, minced
salt & pepper
3 tablespoons ketchup
1/4 cup panko crumbs
1/4 cup water
24 ounce Arrabbiata Bertolli spicy tomato and red pepper sauce
1 tablespoon sugar

Directions
1. Combine all ingredients other than Bertolli sauce and sugar. Form into about 20 meatballs.

2. In a cast iron Lodge skillet heat a bit of oil and brown the meatballs in batches until they are brown on all sides. Be careful when you turn them around because they'll be a bit fragile and not like hockey pucks!

3. Add Bertolli sauce and sugar to the skillet. Then carefully add the meatballs to the sauce, making sure to spoon the sauce over the meatballs. Let simmer for 30 minutes. Make sure the meatballs are cooked through on the inside.

Serve the meatballs with mashed potatoes, over spaghetti, with rice or as appetizers.