Cut up 1 package of egglife® Italian-style wraps into chip-size pieces.
Line baking sheet with parchment paper and spray lightly with olive oil spray.
Bake “chips” at 375° for 10 minutes on each side.
Combine chips in a large Ziploc bag and crush the chips into crumbs. You can use a food processor as well. I made my crumbs bigger chunks to add more texture.
In a large bowl mix one pound of ground turkey, one pound of spicy Italian ground sausage, 1 pound of grass fed ground beef, 4 tablespoons of Worcestershire, 3 tablespoons of Italian seasoning, 1/4 cup chopped basil, 4 tablespoons of milk or cream, 3/4 cups Parmesan cheese, 2 tablespoons of sugar substitute or sugar, 3 tablespoons of chopped parsley, 3 eggs and your crushed egglife® wraps.
Line a baking sheet with foil and add a wire rack (the rack will allow the grease to drip away from the meatballs.) Baking the meatballs in the oven will ensure perfectly even-cooked meatballs that are golden brown. Pan-frying the meatballs works too, but takes more time and they will cook at different temperatures.
Use a 1″ cookie scooper to make the meatballs and place them on a wire rack.
Bake the meatballs at 350ﾟFahrenheit for 20 minutes then broil them for 2 minutes longer.
If you plan to freeze the meatballs for later use, I suggest only cooking them for 13 minutes so the meat is not overcooked.
NOW THE CHEESY BAKE GOODNESS:
Add the finished meatballs to a cast iron pan, top with marinara sauce just enough to cover them and sprinkle lots of mozzarella cheese on top of that.
Bake at 350 degrees Fahrenheit for 15 minutes until melted and golden on top.