Turkey Meatballs.


One of my favorite recipes!  I found it in the hot chick’s Everyday Italian cookbook, aka Giada De Laurentiis.

These turkey meatballs are the best meatballs I’ve ever had.  True, I don’t eat red meat so I don’t have much to base that on.  But even Scott, red meat lover, really loves these meatballs.
1/4 c. plain bread crumbs (I use italian style)
1/4 c. chopped flat-leaf parsley
2 large eggs
2 tbsp whole milk (I cheat and use whatever milk I have)
3/4 c. grated Romano cheese
3/4 tsp salt
3/4 tsp freshly ground black pepper
1 pound ground turkey (the recipe says preferably dark meat, but I get white meat)
1/4 c. extra-virgin olive oil
5 c. marinara sauce
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese and the salt and pepper.  Add the turkey and gently stir to combine, being careful not to overwork the meat.  Shape the meat mixture into bite-size balls.
In a large skillet, heat the oil over a medium-high flame.  Working in batches, add the meatballs and cook without moving or turning the meatballs 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 sides are golden brown.  Add the marinara sauce and bring to a boil.  Reduce the heat and simmer until the flavors blend, about 5 minutes.  Toss with cooked pasta.  Sprinkle the remaining cheese on top.

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