The fact that these meatballs are a lighter and healthier version instead of the traditional beef/pork/veal mix is not why I made them. The truth of the matter is that I don’t care for ground beef… at all. I can make peace with it on some occasions, but when you taste these turkey meatballs I think you’ll agree with me that the turkey tastes better, has a better texture, and doesn’t overpower the sauce like beef meatballs often do.
Turkey Meatballs in Tomato Sauce
Credit: Everyday Italian by Giada De Laurentiis
1/4 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, slightly beaten
2 tablespoons whole milk
3/4 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey
1/4 cup extra-virgin olive oil
5 cups 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 the 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. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
~Using a slotted spoon, transfer the meatballs to a serving bowl Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.