Preheat oven to 425F

Place ground turkey in a bowl and break apart with a fork. Add the sundried tomatoes, olive oil, onion, basil garlic, cheese, salt and pepper and mix with the fork until relatively combined.

With a wet hand, knead the mixture a couple of times then roll to 10-12 equal-sized meatballs. This is easiest if the mixture is cold.

Bake or Pan-sear:

• Bake: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Finish cooking them with the marina sauce (capturing all those pan juices) in an oven-proof skillet or baking dish, sprinkling with more pecorino. You cantop simmer them on the stove or place them back in the oven. Meatballs are done when they register 165F.
• Pan sear: Using a non-stick skillet, over medium heat, heat enough oil to coat the bottom, and lightly brown each side of the meatballs, gently turning or giving the skillet a good shake. Once golden on most sides, stir in the marinara sauce, gently coating the meatballs. Dust with pecorino cheese and either simmer for 5 minutes, or place in a hot oven for 10 minutes, uncovered.

Check that the meatballs are cooked all the way through (internal temp =165F) and when done, let rest a few minutes, while you garnish them with torn basil leaves.

Serve alongside veggies, over pasta or with whole grain.