Thursday, October 7, 2010
Cloudy with a Chance of Meatballs
My friend Katie has been raving about these meatballs for a long time. She frequently cooks them for dinner and then she and her husband eat the leftovers as a meatball hoagie the next day. I was inspired, they sounded delicious and honestly I have never made meatballs before, although I have eaten plenty of them. This recipe did not disappoint! The meatballs are amazing, we ate them two nights in a row. Matt preferred his over spaghetti noodles but I just ate mine plain because they had so much flavor! This recipe is so tasty and simple to make.
I've been getting alot of great feedback about my recipes so I am thinking about starting to feature recipes twice a week. This will give me incentive to cook more and try out some new recipes! Send me any suggestions of recipes you would love to see.
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Simple Tomato Sauce, or store-bought marinara sauce
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.
Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
** I used light turkey meat and store bought marinara**
Print this Recipe HERE