These manage to be light, healthy and impossibly tender and delicious — all at once. Tasty on their own and skewered with toothpicks, or serve over pasta with additional grated Parmesan.

Recipe: Tender Turkey Meatballs
Makes about 20 meatballs

3 tablespoons chopped, sauteed onion
2 garlic cloves, minced
1 large egg
1/4 cup fresh bread crumbs
1 1/2 tablespoons ketchup
1/4 cup chopped fresh Italian parsley
1/4 cup shredded Parmesan, Asiago or Fontina cheese (or a blend of some/all)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 pound ground turkey breast
3 tablespoons olive oil
14 ounces homemade or store-bought marinara sauce

In a small bowl, mix the onion, garlic, egg, bread crumbs, ketchup, parsley, cheese, salt and pepper. Mix in the turkey, combining all ingredients with your hands. Shape the mixture into 1 1/4-inch diameter meatballs; place on a baking sheet as you go. Mixture will be quite soft and rather sticky!

Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the meatballs, making sure they do not touch each other  — work in batches, if necessary. Saute until browned on all sides, about 5 or 6 minutes total. Reduce heat to medium-low. Add the marinara sauce and shake the pan to thoroughly coat the meatballs in the sauce. Simmer until sauce thickens, about 15 minutes. Check for seasoning, adding more salt and/or pepper as necessary.

Wine Pairing:This works with a variety of wines, red and white actually — but my preference would be a Sangiovese-based red like a Chianti. Here’s one to try:

Castello d’Albola Chianti Classico ($17). Easy to like and drink, with fresh, bright red berry and red plum flavors accented with spiced tea and mineral notes, with a crisp finish. Ready to drink now and over the next two or three years. Locate this wine online or in your area.