I can’t take credit for this one…the recipe is courtesy of Giada De Laurentiis.
- 1/4 cup plain dried bread crumbs
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 3/4 cup grated Romano
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 1/4 cup extra-virgin olive oil
- In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
- In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
Note: Be careful not to over cook them! They cook fast and the whole thing doesn’t have to be dark and crispy to be done. Stick a toothpick in them and serve them as an appetizer, like I did.