Turkey Meatballs in Tomato Sauce

Name: Turkey Meatballs in Tomato Sauce
Yield: makes about 3 dozen meatballs; serves 4-6 over a pound of pasta as a main course
Ingredients: 1/4 cup plain dried bread crumbs; 1/4 cup chopped flat-leaf parsley; 2 large eggs, lightly beaten; 2 tablespoons whole milk; 3/4 cup grated Romano cheese; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 pound ground turkey, preferably dark meat; 1/4 cup extra-virgin olive oil; 5 cups Marinara Sauce (page 59)

December 9, 2011

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.

Cooks' Note

The meatballs can be made ahead of time and reheated with their sauce in a 250 degree F oven or about 30 minutes. The recipe can also be used to make mini meatballs to serve as an appetizer.

Recipe notes

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