I love pasta.
It’s my weakness and I could probably eat about a pound of it everyday without tiring of it. That being said, I’m always trying to find a type of protein to make with my pasta so that my entire diet consists of more than just carbohydrates.
These turkey meatballs are so simple to make and a staple during my busy semesters. I always have a stash of these in my freezer and they are ten million times better than any store bought variety. Of course you could use many different types of ground meats to make meatballs, but being that I do not eat beef and I try to maintain a healthy diet, turkey is my go-to meat for many recipes calling for ground meat.
These meatballs are a huge crowd-pleaser and you can find most of the ingredients in your pantry or refrigerator. My friend Wil was coming over for lunch, so I decided to whip up some meatballs. He loved them and said they were some of the best he’s ever had.
To make them, I first measure my ingredients.
Next, I add EVERYTHING into the bowl. Yes, EVERYTHING.
Then, I use my hand to mix everything until just incorporated. If you over-mix, you could end up with tough meatballs.
Then, I roll the meat into balls and place them a couple inches apart on the baking sheet.
I bake in the oven on one side for ten minutes and then flip them and put them back in for another 10.
If you plan on serving and eating all of them, place them in some sauce on a stove and let them simmer on low for about 10-15 minutes until serving. I normally put about 2 in some sauce and freeze the rest of them for a later date.
RECIPE-makes about 15 medium sized meatballs
- 1 pound of ground turkey. (I like to use one with a little more fat. I find that the 99%-1% ratio makes really dry meatballs)
- 1 large egg
- 1 cup of Italian style bread crumbs
- 1/2 cup your favorite tomato sauce
- 1/3 cup parmesan cheese
- a sprinkle of shredded parmesan or mozzarella cheese
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large bowl, add all of the ingredients and use your hand to mix it all together until just incorporated. DO NOT over-mix unless you want tough meatballs.
- Roll the meat mixture into medium-sized balls or any size that you choose.
- Place the balls a couple inches apart on the baking sheet and cook them in the oven for 10 minutes on each side.
- When finished, you can place them in some sauce to simmer on the stove for sandwiches or to add to pasta, or you can freeze them when they are cool.