Turkey Meatballs are another one of my favorite go-to recipes & I usually make them on a Sunday when I have more time because great meatballs can’t be rushed!
Here we go…
Ingredients: 1lb Ground Turkey, Seasoned Bread Crumbs, San Marzano Tomatoes (The best there is! Truly!), Sun-dried Tomatoes (Mine are straight from Italy!), Onion, Garlic, Eggs, Basil, Parmigiano Reggiano (My Love!), EVOO, S&P, Giada’s Everyday Pasta Cookbook (My Inspiration!)
Onions with EVOO!
Pièce de résistance: Turkey with all the fixings (Sun-dried Tomatoes, Eggs, Breadcrumbs, S&P, Onion Mixture)!
Don’t they look great!
Whole Wheat Fettucine! My husband’s Christmas gift to me! It was definitely one of the best Italian wines I have ever had!
Final Product! If I do say so myself this really turned out great (thank goodness there are leftovers ;))!
♥ RECIPE (Adapted from Giada’s Linguine with Turkey Meatballs & Quick Sauce)
1 lb Ground Turkey ** 3 Tbsp Olive Oil ** 1 Small Onion ** 1/3 cup Seasoned Bread Crumbs ** 1/4 cup chopped sun-dried tomatoes ** 2 eggs, lightly beaten ** S&P
Preheat oven to 450 F * Heat EVOO & cook onion until tender & remove from heat & let cool * Combine onion mixture with remaining meatball ingredients & form into balls (about 2 Tbsp per each) & place on a greased baking sheet * Bake for 20 mins!
1/4 cup extra-virgin olive oil ** 1 (28-ounce) can whole San Marzano tomatoes, cut into pieces with kitchen scissors ** 2 whole garlic cloves, peeled ** S&P ** 1/3 cup chopped fresh basil
In medium saucepan, warm the 1/4 cup olive oil over medium heat * Add tomatoes, whole garlic cloves, S&P & cook for 10 mins * Discard garlic cloves & stir in chopped basil & baked meatballs (add some reserved pasta water to sauce if it’s too thick) * Serve with pasta & a fabulous glass of Chianti (if possible! It just adds to the euphoric experience ;)) & ENJOY!!