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Preheat oven to 400 degrees.
Cut off brown ends of Brussels sprouts and pull off any yellow outer leaves; then cut in half. Spread evenly on baking sheet, then drizzle with olive oil and toss to coat. Sprinkle with sea salt and pepper and roast 35 to 40 minutes, until crisp on outside and tender on inside. Shake pan from time to time to brown sprouts evenly.
Meanwhile, in large bowl, combine ground turkey, bread crumbs, onion, eggs, garlic, Worcestershire sauce, oregano, 1/2 teaspoon sea salt, freshly cracked pepper and parsley, if using. Stir together until combined, but don’t over mix. Shape mixture into 1-inch balls.
Arrange meatballs on prepared baking sheet, brush with oil, and bake 15 to 20 minutes until browned with crispy edges (an internal thermometer should read 155 degrees for 15 seconds).
Serve meatballs with roasted Brussels sprouts.