Ingredients
- 1/4 cup plain dried breadcrumbs
- 1/4 cup chopped italian parsley
- 2 cup large eggs, lightly beaten
- 2 tablespoon whole milk
- 3/4 cup grated romano cheese
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey
- 1/4 cup extra-virgin olive oil
- 5 cup marinara sauce (see above)
Preparation
Baking Directions:
In a large bowl, stir together breadcrumbs, parsley, eggs, milk, 1/2 cup of the cheese, and 3/4 teaspoon of each salt and pepper.
Add the turkey and gently stir to combine, being careful not to overwork the meat.
Shape the meat mixture into bite-size balls.
In a large skillet, heat the oil over a medium-high flame.
Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes.
Turn the meatballs over and brown the other side, about 3 minutes longer.
Continue to cook until all the sides are golden brown.
Add the Marinara Sauce and bring to a boil.
Reduce the heat and simmer until the flavors blend, about 5 minutes.
(The meatballs can be made up to this point 1 day ahead.
Cool, then cover and refrigerate.
Rewarm before continuing.)
Transfer the meatballs to a platter, sprinkle with the remaining cheese and serve.
Serving Directions:
To serve with pasta: Bring a large pot of salted water to a boil.
Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid.
Using a slotted spoon, transfer the meatballs to a serving bowl.
Sprinkle with the remaining cheese.
Place the cooked penne in the skillet with the remaining sauce and toss to coat.
Transfer the pasta in a separate large serving bowl, and serve with the meatballs.
Tips:
Side bar: The meatballs can be made ahead of time and reheated in a 250-degree oven before serving.
They can also be made into mini meatballs and served as an appetizer.
