Giada’s Turkey Meatballs

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


  1. 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.
  2. 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.


Turkey Meatballs, ready to eating!




1 Response to Giada’s Turkey Meatballs

  1. Pingback: Superbowl Cooking | Hungry Child in the City.

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