Monday, September 19, 2011

Homemade Turkey Meatballs

We eat a lot of ground turkey over here at the Reed house- more than ground beef. I have no idea why... and it didn't start until after we moved out here. But it's just one little fact about us. Maybe because it's cheaper? I don't know.

So anyways, I thought I'd take a break from turkey burgers and try me some turkey meatballs. Making this dish also gave me the chance to try a new type of garlic I bought at the farmer's market called Metechi... otherwise known as Great Bulbs of Fire. The grower informed me that they were incredibly strong and that if I ate them raw I'd have a terrible stomach ache. Problem solved since I always cook my garlic... but I must admit I cooked it a little longer than normal just. in. case.Ingredients:
  • 1 small onion, grated
  • 3 garlic cloves, minced (I used 2 because of the strength of the special garlic I was using)
  • 1 large egg
  • 1/4 cup dried breadcrumbs (I used Panko)
  • 3 tablespoons ketchup
  • 1/4 cup chopped, fresh Italian parsley
  • 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 (I honestly didn't even look to see if mine was dark, white, or a mixture of both)
  • 3 tablespoons olive oil
  • 26 ounces own tomato sauce, or 1 jar of store bought (what I did)

Add the onion... (Oh my goodness were my eyes watering like crazy while grating the onion!)

garlic...

egg...

breadcrumbs and ketchup...

Parsley, Pecorino and Parmesan cheese...

and salt and pepper to a large bowl and blend.

Mix in the turkey.

Shape the turkey into 1.25 inch diameter meatballs (I just did whatever size my ice cream scoop made). Place on large plate or baking sheet (I placed wax paper beneath for easy clean- up).

Heat the oil in a large heavy 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 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 favors blend, 15- 20 minutes.

Season the sauce to taste with salt and pepper. Giada served hers alone as an appetizer. I served mine over angel hair pasta, added shredded basil leaves and of course, more cheese. Danny ate ALL of the leftovers (some that same night) and has already requested I make this again... Husband approved.

3 comments:

  1. These are making my mouth water! Do you think that I could bake them to try to cut down on some of the fat?

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  2. Mmm, I wish I had some of that for my lunch right now. We use more turkey than beef too; I think it's a little bit healthier. One of my favorite meatballs and spaghetti recipes is from Rachael Ray -if you can get past the cutesy name of the recipe - you cook the meatballs right in the sauce: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/mini-meatball-and-broken-spaghetti-tomato-stoup

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  3. Yumm, I love turkey meatballs! The first time I made them I wasn't sure if they would taste too "healthy" but they taste just unhealthy enough ;)

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