This is another recipe I normally don’t measure, and it’s also easy to customize- use different ground meat like beef or pork or veal, add different herbs, etc etc. I also bake the meatballs, because it does make a lot of small meatballs and you would have to cook them in batches in a saute pan so baking the meatballs on a parchment paper-lined sheet pan is faster and makes for easier cleanup. This ground turkey was fairly lean, so I added 2 tablespoons of olive oil to the meat because dry meatballs make baby angels cry.
1 1/2 lbs ground turkey
2 Tablespoons extra virgin olive oil
1 small or 1/2 large yellow onion, pureed or shredded- I like pureed so there aren’t chunks of onion in the meatballs
3 cloves of garlic, finely chopped
2 Tablespoons fresh parsley, chopped
1/2 cup bread crumbs (regular or panko are fine)
2 Tablespoons milk
1 oz shredded parmigiano reggiano (I may have used 2 this time, just because)
1 tsp salt
1/4 tsp freshly ground black pepper
Preheat your oven to 400F. Mix all of the ingredients except for the ground turkey together in a large bowl. This is so you don’t over-knead the ground turkey. Ok. So noooow that it’s all mixed together, you can add the ground turkey to the bowl and mix just until everything is evenly incorporated into the meat. I mixed with my hands, since they were going to get meat-y when I rolled them anyhow. Scoop 2 Tablespoons of the mixture and quickly roll it into a ball and place on the parchment-lined sheet pan. Repeat with the rest of the meat until you have a sheet pan full of meatballs. Bake at 400 for 15-20 minutes, turning the pans halfway through the cooking time, until browned on both sides. Serve 6-8 hungry people with spaghetti and meatballs (you made your marinara, right?). Don’t forget, you can freeze some of the uncooked meatballs if you’re like me and only have 2 people to feed instead of 8, as they will keep for awhile frozen. It’s also a good recipe to double or triple so you can have even more meatballs on hand.