Monday, January 18, 2010


I was going for a meatball with pene pasta and melted mozzerlla cheese bake. But I didn't have any pene and I didn't have any mozzerlla. But I did end up with some very delicious meatballs despite the fact that they were turkey. I used rigatoni, Parmesan and some jarred marinara, but the meatballs, they were the star of the show!

Italian Meatballs

1.5 lbs of ground turkey
1/3 of an onion
2 cloves of garlic
4 slices of bread
1 egg
2 tbsp italian seasoning
salt & pepper

If your ground turkey is frozen, defrost over night in the refridgerator. Or go very very slowly in the microwave. You do not want the edges to start to cook in the microwave or your meatballs will not turn out right. Place ground turkey in a large bowl. Grate 1/4 of an onion over the meat. Grate the garlic also. I use a microplane. Using a food processor pulse the bread into breadcrumbs. You can substitute Panko Breadcrumbs if you wish to buy premade ones. Add breadcrumbs to the bowl. Add egg and seasonings. Mix gently with your hands just until all the ingredients are incorporated.

Use a 1 tbsp cookie scoop to scoop out balls onto a greased cookie sheet. Spray meat balls with cooking spray. Set broiler to HIGH. Place cookie sheet under broiler about 4 inches away. Cook meatballs for about 7 minutes or until brown. Flip them all over and broil the other side. If you just want the meatballs and not in the pasta dish, but them in the middle of the oven farther away from the broiler and cook for longer until cooked through.

Put the meatballs in a baking dish with cooked pasta, cheese and marinara. Return to the oven and cook through for 25 minutes or until meatballs are cooked all the way and cheese is melted. I made enough meatballs and pasta to make two casseroles. I froze the second casserole, so it just needs to be reheated through.

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