- ¼ cup plain dried bread crumbs
- ¼ cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- ¾ cup grated Romano cheese
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- ¼ cup extra-virgin olive oil
- 5 cups Marinara Sauce
This is an Italian-American favorite, but I like to make my meatballs with turkey instead of the traditional pork, veal, and beef. It’s lighter and healthier, and that way I can eat it more often. Your guests will be so busy eating them that they won’t have time to ask what’s in them (they are that good), especially when they adorn a gigantic family-size platter of spaghetti or linguine.
- In a Large Bowl, stir together the bread crumbs, parsley, eggs, milk, ½ cup of the cheese, and the salt and pepper.
- Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls.
- In a large skillet, heat the oil over a medium-high flame.
- Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil.
- Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
- Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining ¼ cup of cheese.
- Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.
- The meatballs can be made ahead of time and reheated with their sauce in a 250 degree F oven for about 30 minutes. The recipe can also be used to make mini meatballs to serve as an appetizer.