It was Italian night in our house last night. For me, that just means cooking meatballs and speaking with an atrocious Italian accent (as in "passa me the moozadella"). While I am not a big fan of pasta (don't get me started, noodles are not my thing), I love tomato sauce. Paired with meatballs or chicken cutlets, tomato sauce is a staple in the D-family's household pantry. I have made my own version of Giada DeLaurentiis's turkey meatballs. The only reason I stray from the original recipe is because of what I do (or do not) have available in my pantry!
These turkey poultryballs are so fab that you'll never miss ground beef, and that's a promise! While I am no Italian, I am related to a few and they also are big supporters of the turkey meatball (shout out to Sara and Joe!). Here's the dynamite recipe ( a variation of Giada's original):
1 package of ground turkey ( I use extra lean, but if you want more flavor - do otherwise!)
2 eggs, lightly beaten
2 Tablespoons milk
2/3 cup panko breadcrumbs
1/3 cup parmesan cheese
3 Tablespoons fresh chopped parsley OR 1 teaspoon dried parsley
pinch of salt and pepper
Mix all ingredients by hand in a large bowl. Roll tablespoon size turkey balls and set aside (should be enough for 12-18 balls). Heat 1 Tablespoon olive oil in a skillet on medium heat. Working in batches of 5 or 6, cook on each side for 3 minutes. Keep cooked turkey balls in the oven on 200 to keep warm. Serve over spaghetti and homemade tomato sauce (I promise I'll follow up with my easy-peasy tomato recipe!).
Even Mona wanted a taste!
Voila! Wait... that's not right, "Ecco!" (I think?) Either way, enjoy!