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.