Now, when I first heard the words “turkey meatballs”, I wasn’t very excited. Meatballs are supposed to be something… well, meatier. Beef or pork or something. But, I remembered that I do like turkey tacos and turkey burgers and it had just been awhile since I used turkey for my beef substitute.

I was watching Giada De Laurentiis on Food Network and saw her make these. I’m generally not a big fan of her show, but this looked so good, I went out and made it the same week. Since then, I’ve made these meatballs 4 or 5 times. They are light and meaty and incredibly simple to make. I’ve also used ground chicken, which works just as well and is very good.

When I make them now, I generally just eyeball the ingredients and add as much cheese and herbs as I feel like. But, the basic proportions of meat to breadcrumbs to egg are important. The biggest tip that I learned from watching Giada make these is that it is important to add all the ingredients together in the bowl before you add the meat. Create the crumb/egg/seasoning mixture first and then work the meat in with your hands until just combined. This makes the meatballs lighter and not as dense, which was a problem I’ve had previously with making meatballs. It is a great trick.

Turkey Meatballs

• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• 1/4 cup chopped fresh Italian parsley leaves
• Handful of chopped basil if you have it.
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano (or a combination of whatever Italian cheeses you have on hand) 
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground turkey meat (I think the light and dark combo is the best)
• 3 tablespoons olive oil

Also you’ll need sauce. you can either use store bought or make your own. If you are making your own basic sauce you will need:

1 large can of crushed tomatoes

2 more cloves of garlic

1/4 cup chopped herbs, such as parsley and basil

1 teaspoon crushed red pepper

Directions: