Classic Garlicky Italian Turkey Meatballs
Italian meatballs are a staple food in households around the world. Whether they are glazed in sauce, baked, breaded, fried, or stewed one cannot go wrong with these delicious bite sized morsels of heaven!
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Ingredients:
- 1 cup Breadcrumbs -
- 1/2 cup Parmesan or Pecorino - finely grated
- 2 tbsp Garlicky Italian Seasoning -
- 1/4 cup fresh Italian Parsley - chopped
- 1/4 cup Whole Milk - room temperature
- 1 tbsp Ketchup - optional
- 1 tbsp Tomato Paste -
- 3/4 tsp kosher salt -
- 1/2 tsp black pepper - freshly ground
- 2 Large Eggs - room temperature
- 2 Cloves Garlic - minced
- 1 Small Onion - finely chopped
- 1 pound Ground Dark Turkey Meat -
- 1 pound Spicy Italian Sausage - casing removed
- Extra-virigin Olive Oil - for drizzling
- For The Sauce
- 1/4 cup Extra-Virgin Olive Oil -
- 3 Large Cloves Garlic - smashed and peeled
- 1 Large Onion - finely chopped
- Kosher Salt -
- freshly ground pepepr -
- 2 tbsp Garlicky Italian Seasoning -
- 2 tsp finely ground fennel seeds -
- Two 28-ounce cans crushed tomatoes -
- 1/2 cup low-sodium broth - optional
Instructions:
1) Preheat the oven to 400 degrees F.
2) For the meatballs, in a large bowl combine the breadcrumbs, Parmesan, Garlicky Italian Seasoning, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic, and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
3) Using a 1-ounce cookie scoop or small ice cream scoop, form the meat mixture into 1 1/2 inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing accordingly. Drizzle with olive oil and bake until cooked thoroughly, approximately 15 minutes.
4) For the tomato sauce, heat the olive oil in a large deep skillet with 2 inch-high sides over medium-high heat. Add the garlic, onions, salt, and pepper. Cook for 5 to 6 minutes. Add the Italian seasoning, the fennel, and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Adjust the seasoning with more alt and pepper if desired.
5) Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with broth 1/4 cup at a time if needed.
6) Serve with grated Parmesan or Pecorino alongside.
Recipe and adaptation by: Giada De Laurentils (Giada at Home)
