Adapted from Giada De Laurentiis
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup dried bread crumbs (I break up a fresh slice of white sandwich bread with the ends cut off)
- 3 tablespoons ketchup
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound ground dark turkey meat
- 3 tablespoons olive oil
- 1 recipe Simple, Delicious Marinara Sauce (or click on link to Food Network for her recipe)
- Frying the meatballs is the preferred method. To bake them, pre-heat oven to 425-F. Line a large baking sheet with parchment or spray lightly with cooking spray.
- Use a cheese grater to grate the onion into a large bowl.
- Add the rest of the ingredients except for the turkey and olive oil. Mix well.
- Add the turkey and mix well.
- Shape into 1 1/4-inch-diameter meatballs (makes about 42 meatballs). If baking, place all meatballs on the sheet pan and drizzle or spray with oil. Bake for 15 minutes.
- Meanwhile, in a large saucepan, make the marinara sauce.
- Transfer the partially cooked meatballs to the marinara sauce. Turn the heat to medium-low and simmer for 15 minutes.