Turkey Meatballs with Pecorino Romano
Yield: 12-15 large meatballs or 30 or more appetizer meatballs
Cook Time: 7-10 minutes per skillet batch
Tips: Meatballs may be made into large main course meatballs or small cocktail meatballs. Other Romano cheese or Parmesan cheese may be used. Pine nuts may be omitted if preferred. Ground turkey, ground turkey breast, ground beef or ground pork may be used. Cooked leftover turkey (such as after Thanksgiving) may be used by grinding up the turkey in a food processor (because the turkey is already cooked, browning time will be reduced).
Ingredients
- 3 cups day-old bread, cut into 1/2-inch cubes
- 1 1/4 lbs. ground turkey (chicken or beef may also be used)
- 3 eggs, lightly beaten
- 3 garlic cloves, minced
- 1/4 cup freshly grated Pecorino Romano cheese
- 1/4 cup finely chopped Italian parsley
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Directions
Toast pine nuts by placing on a baking sheet and baking in a 325° oven for about 5 minute, or just until beginning to turn light brown. Remove from oven and allow to cool.
Place bread cubes in a shallow mixing bowl and add enough water just to cover. Soak the bread cubes in the water for about 5 minutes. Drain water from the bowl and squeeze out excess moisture from bread.
In a large mixing bowl, combine bread, ground turkey, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper and mix with your hands just until blended. Form the mixture into large meatballs (about 2 inches in diameter) if serving as a main course, or small meatballs if making as appetizers (about 1 to 1 1/4-inches in diameter).
Place bread cubes in a shallow mixing bowl and add enough water just to cover. Soak the bread cubes in the water for about 5 minutes. Drain water from the bowl and squeeze out excess moisture from bread.
In a large mixing bowl, combine bread, ground turkey, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper and mix with your hands just until blended. Form the mixture into large meatballs (about 2 inches in diameter) if serving as a main course, or small meatballs if making as appetizers (about 1 to 1 1/4-inches in diameter).
In a large skillet (preferably nonstick), heat olive oil over high heat until almost smoking. Add meatballs, working in batches as necessary to avoid overcrowing skillet.
Cook meatballs over low-medium to medium heat, turning occasionally until deep golden brown on all sides (about 7-10 minutes per batch, depending on size of meatballs). Remove from skillet and serve with pasta and marinara as a main course or alone as cocktail meatballs with toothpicks or small forks.
Cook meatballs over low-medium to medium heat, turning occasionally until deep golden brown on all sides (about 7-10 minutes per batch, depending on size of meatballs). Remove from skillet and serve with pasta and marinara as a main course or alone as cocktail meatballs with toothpicks or small forks.