Sometimes you are just not really sure what to make for dinner. I had a pound of ground turkey at home. What to do with it was the question. Felt like meatballs and spaghetti kind of night, but I didn’t feel like frying or turning the oven on. I decided to just make it super easy on myself, and make my sauce which is so easy and already on my website (weeknight red sauce). I made the sauce, made the turkey meatballs, and put the turkey meatballs raw into the sauce. The finished product was amazing. In under an hour, the turkey meatballs were done, moist, and cheesy. The cheese sort of oozed out into the sauce a bit which was just perfect. This only required one pot, and I actually used dry bread crumbs. For my real deal meatballs I make my own breadcrumbs, but tonite I just wanted easy. Easy won out! Try it. Also, I didn’t have whole milk but I had heavy cream; so I used that and it was divine.
1 pound ground turkey (dark meat is best, just try not to use the superlean)
1/4 cup plain, dried bread crumbs
2 tablespoons heavy cream or whole milk
2 large eggs, lightly beaten
3/4 cup Romano or any Parmesan cheese, grated
Freshly ground black pepper
In a large bowl, mix bread crumbs and milk until well combined. Mix in beaten eggs and 1/2 cup cheese and mix well. Add turkey and gently combine (be careful not to over mix the meat). Season with salt and pepper. Shape into golf sized balls. When sauce is bubbling , drop each ball in, don’t futz with them, just leave them for about 20 minutes, lower heat to a simmer. I did cover them but not necessary. After 20 minutes you can gently nudge them and move them around, to make sure they are cooked. Some of the cheese seeps through to the sauce adding to the flavor and thickness of the sauce. These were really really good. Boiled up some pasta and there was dinner, with plenty of meatballs left over for at least another dinner. Joel will be on his own for a few days, so he’ll be able to defrost and reheat on his own!