>Turkey Meatballs


These were some tasty treats, friends. Inspired by Giada, but I tweaked them a little bit

  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 3 tablespoons ketchup
  • 1/4 cup chopped fresh Italian parsley leaves (dried for me – let’s be honest.)
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano (I just doubled the parm)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground turkey meat
  • 3 tablespoons olive oil
  • 26 ounces marinara sauce (skipped this part!)


    Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

    Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.

    GIADA says: Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

    JENN says: After I browned them, I put them on a baking sheet and baked them for 10 minutes at 350 degrees. I don’t like stuff smothered in marinara.

    YUM! My way or Giada’s way, these are good! We had ours with sweet potato fries. (Thinly sliced sweet potatoes, drizzled with olive oil, salt and brown sugar – bake for 40 minutes, tossing halfway through, at 425.)




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