Mini Turkey Meatballs

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)

  1. 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.
  2. Use a cheese grater to grate the onion into a large bowl.
  3. Add the rest of the ingredients except for the turkey and olive oil. Mix well.
  4. Add the turkey and mix well.
  5. 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.
  6. Meanwhile, in a large saucepan, make the marinara sauce.
  7. Transfer the partially cooked meatballs to the marinara sauce. Turn the heat to medium-low and simmer for 15 minutes.

Rating: 5 out of 5.

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