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11
Feb
Super Stop & Shop had a buy one, get one free sale on ground turkey this week so I used that as an excuse to do a bait and switch exercise with my husband and he didn’t know the difference.
These turkey meatballs are really yummy, and the lean turkey is a nice alternative to red meat.
1 1/4 lbs ground turkey
1 cup breadcrumbs (I like the Italian style ones)
2 large eggs
1/2 cup parmesan cheese
1 tbsp Italian seasonings
salt and pepper to taste
2 cups marinara sauce
- - Gather ingredients – You will also need a large mixing bowl and a baking sheet. I prefer to line mine with aluminum foil (Reynolds Wrap Release) for easy cleanup.
- Preheat oven to 375 degrees
- Combine all ingredients, except the marinara sauce, in the large mixing bowl, mixing by hand until well blended.
- Heat marinara sauce in large saucepan until steaming.
- Roll by hand into 1 1/2 inch balls and place on baking sheet. Leave 1-2 inches between balls.
- Bake on middle rack in a preheated oven for 35-45 minutes under center is no longer pink.
- Remove from oven and transfer meatballs to warm marinara
sauce. Simmer for 5-10 minutes.
TO SERVE:
Serve on bed of pasta, topped with marinara sauce and cheese, if you like.
- Published by sarah in: dinner turkey
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6 Responses to “Italian Turkey Meatballs”
Hmmm, I too hit a sale on turkey at stop & shop and I think I’m going to try this. Thanks for posting!
Thanks! These are a big favorite in my house.
It seems those sales at Stop and Shop are practically a weekly thing now. LOL.
Great meatballs, but, I followed the recipe and they burned in the oven after just 25 minutes… same size, and everything, so if anyone else tries this out, monitor them closely. Thanks for the recipe!
I tried this recipe last night, and I absolutely loved it. One thing I would like to add is, you don’t really need 1 cup of bread crumbs, however, it is a good idea to have that cup handy. What I did was, I had 1 cup of breadcrumbs, and after I mixed all of the other ingredients by hand to the ground turkey, I poured probably less than 1/4 cup on the meat mixture so I could easily form the meat mixture into balls one by one. As soon as I had four or five meatballs from the mixture, I added yet another 1/4 cup of the breadcrumbs to it, and did the same thing as before. By the time I was finished, I still had 1/2 cup of breadcrumbs left from the cup. Since it wasn’t used, I pour the leftover breadcrumbs back in its original container. Just thought I’d give you a little clue. Otherwise, the recipe is absolutely exquisite.
Just made these meatballs with some improvised sauce (drained diced tomatoes, tomato sauce, and tomato paste) and used them for meatball sandwiches. Delicious! I turned them over once at around 28 minutes and think it’d be a good idea to turn them about halway through. The bottoms were very dark brown. Thank you for sharing this recipe!
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