Turkey Meatballs

Meatballs have always had a superiority about them that led me to believe that it would be too hard to make at home. Three different kinds of groud meat together… veal… it is overwhelming just thinking about how complicated the process might be. This recipe for Turkey Meatballs is from Everyday Italian, and if Giada said not only can I do it, but my guests will love it, then I am willing to try it.

I made these balls on the same afternoon as I made Chicken Parmesan and an angel food cake. It was such a big production that I started a kitchen fire. More on that later. Just remember to always have a jar of flour nearby to put out the flames. Back to the turkey meatballs. They are great and here is the recipe:

Turkey Meatballs
adapted from Giada De Laurentiis and Mama Rocco

1/4 cup plain dried breadcrumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, beaten
2 tablespoons milk
3/4 cup grated Romano or Parmesan Cheese
3/4 teaspoon salt
3/4 teaspoon pepper
1 lb ground turkey, dark meat
1/4 cup Olive oil
1 jar Marinara Sauce

In a large bowl, stir together bread crumbs, parsley, eggs, milk, 1/2 cups of the cheese, and the salt and pepper. Add the turkey gently and stir to combine. Shape the meat mixture into bite size balls.

Pour the marinara sauce into a large pot over low flame.

In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown.

Transfer each meatball to the simmering marinara sauce, and simmer for at least 15 minutes.

Serve with pasta, in a sandwich, or alone. Top with grated parmesan or mozzarella.