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1
Heat oven to 400F.
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2
Beat the egg in a large bowl.
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3
Add the salt, pepper, Italian seasoning, 2 cloves of grated garlic, Worchestershire, cheese, bread crumbs, milk, 1 Tablespoon of olive oil, dried minced onion and red pepper flakes.
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4
Mix well.
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5
Crumble turkey into the bowl and use a fork to blend everything together.
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6
Dont overmix.
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7
Form the mixture into golf ball size meatballs and place on a greased foil lined baking sheet.
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8
Bake in the preheated oven for 7 minutes, turn and cook for 6-8 minutes more (they dont have to be completely cooked, they will continue to cook in sauce).
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9
While meatballs cook, prepare the sauce.
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10
Over medium heat, saute the chopped onion and 2 minced garlic cloves in 2 Tablespoons of oil.
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11
Add crushed tomatoes, thyme, Italian seasoning, salt and pepper to taste and more red pepper flakes if desired (which I usually do).
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12
Simmer.
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13
Place meatballs and any juice that has accumulated while cooking into the tomato sauce and simmer for 10-15 minutes or until meatballs are fully cooked and sauce is thickened.
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14
Serve meatballs on a toased hoagie, 3 meatballs per sandwich.
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15
Top with additional grated parmesan if desired.
