Sunday, February 5, 2012

Turkey Meatballs

It is very important to have a good meatball recipe
being Italian. I remember watching my grandma
make home-made pasta and meatballs when I was younger.
I was always surprised how tender the meatballs turned out.
I wish I knew her secret.
Was it the bread soaked in milk? Was it the mixture
of ground beef and ground lamb? I really don't
know but the meatballs were delicious!

I have been trying to find a really good recipe for
turkey meatballs because I don't eat red meat.
I just tried this recipe by Giada De Laurentiis and
the meatballs were very good.

Turkey Meatballs
by Giada De Laurentiis
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
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil

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. Transfer the meatballs to a plate. Pour off any excess oil.

Add about three cups of your favorite pasta sauce. 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.

Check out these beautiful meatballs:

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