Spaghetti and meatballs is probably the most comforting meal for me. Growing up with my Italian family, I had it (and still do) all the time. My dad and I would laugh because whenever we go to my (very Italian) aunt and uncle’s house, we gorge ourselves with fresh homemade pasta, bread, and cheese! It’s just so good that I can’t stop! I got to a point where I still wanted to eat spaghetti and meatballs but didn’t want to feel like I ate a ton of bricks every time! So I converted to either the smart taste pasta or rice pasta, which my tummy really appreciates!
These meatballs take me back to my childhood. My favorite smell in the world is that of garlic and onion simmering on the stove for the beginning steps of my mom’s homemade spaghetti sauce. You know exactly what I mean right?! I was lucky enough to have a mom who made EVERYTHING homemade. But even if you don’t do the homemade thing, there are a few things that are definitely worth the extra time. Spaghetti sauce and meatballs are two of those things. Anyway, I digress.
My mom used to make these meatballs with half turkey and half beef. I just use all turkey. They are SO moist that you have to be careful not to break them. These have all the flavor of homemade meatballs, yet so much less fat! The herbs and cheese really make these what they are. I even eat them without sauce as a snack! When my husband and I make a batch of these, we take them out of the oven and eat them right off a plate, as is. I know you’ll love them too!
2 pieces whole wheat bread
3 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped parsley
1 cup grated parmesan cheese
1 lb ground turkey
1/2 cup to 1 cup Bread crumbs
Preheat oven to 350 degrees F. In a small bowl, soak bread in ice water. In the meantime, combine eggs, garlic, salt, pepper, parsley and parmesan in a large bowl. Whisk together until combined. Remove the bread from the ice water and squeeze out excess water. Add the bread to the egg mixture. Use a fork to mix and break up the crust pieces. Add the ground turkey and mix with your hands until the ingredients are incorporated into the meat. Avoid over mixing. If the mixture is too wet and doesn’t hold its shape, add breadcrumbs a 1/4 cup at a time. Heat an oven safe nonstick saucepan to medium high heat. Drizzle about 2 Tbsp oil into the pan. Then, use your hands to form meatballs, about 2 Tbsp each. Place meatballs into the saucepan and brown on all sides. Be careful when turning the meatballs as they’re very delicate. Once meatballs are browned on all sides, about 10 minutes total, place the pan into the oven to finish baking, about 7 minutes depending on the size.