OMG! I will
never again make another meatball using a different recipe. This is hands down the best tasting meatball. So much so, that I didn’t even want to eat it with pasta.
For me that is a big deal.
Pasta and meatballs belong together, but these Italian turkey meatballs
can totally stand alone.
Giada made
similar meatballs on her weekly show that I watch every weekend. I took her basic recipe and made it my own
using sundried tomatoes, roasted garlic and a few other tweaks. They are simply delicious with the right amount of heat and flavor. And don’t forget, lower in fat and
calories. If you don't want to make the sauce, simply use you favorite jar version and add some of your favorite spices and fresh herbs. Enjoy!
Sundried
Tomato Classic Italian Turkey Meatballs
Adapted from
Classic Italian Turkey Meatballs by Giada de Laurentiis
Meatballs
1 cup panko
breadcrumbs
1/2 cup finely
grated Parmesan
1/4 cup
chopped fresh basil
1/4 cup
chopped fresh Italian parsley
1/4 cup half
and half, at room temperature
1 tablespoon
tomato paste
3/4 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
2 large eggs,
at room temperature
2 large cloves
roasted garlic, mashed
4 tablespoons
of sundried tomatoes chopped
1 small onion,
finely chopped
1 pound ground
dark turkey meat
1 pound spicy
Italian turkey sausage, casings removed
Extra-virgin olive oil, for drizzling
Sauce
1/4 cup
extra-virgin olive oil
3 large cloves
garlic, smashed and peeled
1 large onion,
finely chopped
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
3/4 cup
chopped fresh basil
2 teaspoons
Italian seasoning
1 teaspoon
crush red pepper
Two 28-ounce
cans crushed tomatoes
Directions
Meatballs
Preheat the
oven to 400 degrees F. In a large bowl, combine the breadcrumbs, cheese,
chopped basil, chopped parsley, half and half, tomato paste, eggs, roasted garlic,
chopped onion, and chopped sun dried tomatoes. Using a spoon, blend all together until well incorporated. With
your hand, mix the ground turkey and spicy turkey sausage until well
combined. Roll the meat mixture in 1-1½ inch ball. Place on a baking sheet covered in foil and spray with a spray
oil. Drizzle each meatball with oil and cook for about 15 minutes. Cut one in half to ensure it is cooked
through. Then add to the sauce.
Sauce
Heat the olive
oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add
the onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil,
Italian seasoning, crushed red pepper, and crushed tomatoes. Bring to a simmer.
Cook over medium heat until the sauce thickens slightly, stirring occasionally,
15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning
with more salt and pepper to taste if it needs it. Add the meatballs to the tomato sauce and let
sit to partner with the sauce. Serve with grated Parmesan and fresh chopped
parsley.
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