I love Giada and I love meatballs. Typically Italian meatballs are made with beef, pork, and veal, but Giada’s twist on meatballs is healthier. This recipe is great way to introduce your family to turkey meat and is a perfect weeknight night dinner.
Adapted from Giada De Laurnetiis, Everyday Italian
1/4 cup plain dried bread crumbs
1/4 cup italian parsley, chopped
2 large eggs
2 Tbsp whole milk
3/4 cup romano cheese, grated
3/4 tsp salt
3/4 tsp black pepper
1 Ib ground turkey (preferably dark meat)
1/4 cup extra virgin olive oil
5 cups marinara sauce
In a large bowl, mix bread crumbs, parsley,eggs, milk, 1/2 cup of romano cheese, salt and pepper Add the turkey and gently mix the ingredients to together. Do not over mix. Form the meat mixture into bite size balls.
In large pan, heat the olive oil over medium high heat. Add the meatballs and cook without moving the meatballs until golden brown on each side, about 3 minutes each side. continue to cook all the meatballs, then add the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes.
Transfer the meatballs into serving bowls and sprinkle the remaining cheese on top.
Place cooked pasta into the pan with the remaining sauce and toss together. Transfer the pasta into separate large bowls, and serve with the , meatballs.