If you’re not Italian and don’t have a longstanding family meatball recipe, I recommend adopting this one, pronto. Just add these cheesy, flavorful meatballs to your favorite marinara sauce and you’ve got the perfect appetizer or entree. We served them in a chunky tomato sauce over garlic-basil linguine for Christmas dinner; it was quite a hit.
- 1 ½ cups Rustic Italian Bread, in chunks, crusts cut off
- 1 cup 1% Milk
- ¼ cup Fresh Italian Parsley, chopped
- 1 ¼ lbs Lean Ground Turkey
- 1 Large Eggs
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- ½ cup Pecorino Cheese, grated
- 1 teaspoon Fennel Seed
- 2 tablespoons Extra Virgin Olive Oil
- 4 ounces Tomato Paste
- Preheat oven to 400 degrees. Line a baking sheet with foil and coat with nonstick cooking spray. Place bread chunks in a medium bowl and pour milk over the bread. Press down so bread starts to absorb the liquid then let soak for about 15 minutes until milk is mostly all absorbed.
- Mix all ingredients (including the milk-soaked bread) except turkey in the bottom of a large bowl. Then add the turkey and 1 Tbsp ice water and combine all ingredients with your hands until just combined. Form into small meatballs and place on the baking sheet.
- Mix the tomato paste and olive oil together in a small bowl. Using a brush, generously paint the top of each meatball with the tomato paste mixture. Bake meatballs for about 15-20 minutes or until cooked through.
- Add meatballs to your favorite sauce and serve as an appetizer (on a large platter with a toothpick in each one) or over noodles.