Turkey Meatballs

November 16, 2020 • 0 comments

Ron’s modified recipe from Rachael Ray. From Ron: I was making this recipe and a marinara sauce for a special dish. Since I was distracted from cooking the meatballs, I added some extra broth to the skillet of meatballs, then I added more. As I did, the meatballs continued to absorb more broth. The breadcrumbs that the meatballs were rolled in started to become part of the sauce adding some sustenance. In the end, I had a nice light sauce to spread over the noodles. To my delight, I like the flavor over the marinara sauce. A marinara sauce is good, but I believe if you will enjoy the new flavor for your turkey meatballs over pasta.
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  • (1 1/2 cups) Italian seasoned bread crumbs
  • 1 Egg
  • 1 Small onion
  • 1/2 cup Chopped flat leaf parsley
  • 1/4 cup grated parmesan cheese
  • 2 lbs Ground Turkey
  • 1/4 cup olive oil
  • (Ask us how to make your own. Very tasty and healthy!) 2-3 cups of chicken broth
  • Salt & Pepper



1. In a medium bowl, mix together ½ cup breadcrumbs, the onion, egg, parsley, parmesan, and ½ teaspoon each of salt and pepper. Add the turkey and mix until combined. Place the remaining breadcrumbs in a shallow bowl. Roll the meat mixture into eighteen 1 ½ inch balls, then roll in the bread crumb mixture to coat.
2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add ½ cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in ¼ cup increments until the meatballs are cooked through about 20 minutes. Add broth to have enough sauce and the consistency that you prefer.