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).
Suggestion: Delicious served over pasta topped with marinara sauce if desired. A salad and a side of bread also accompanies this dish beautifully.
This turkey meatball recipe is delicious served as a main course with pasta and some Marinara Sauce poured over the top, but can also be made as a healthy appetizers for parties simply by reducing their size and serving with toothpicks. These easy Turkey Meatballs with Pecarino Romano are also perfect served as holiday appetizers. If you're looking for leftover turkey recipes, these meatballs are also a great way to use up some of those holiday turkey leftovers after Thanksgiving. (Note: If using cooked turkey instead of ground turkey, simply process the turkey in a food processor until it's broken up enough to form into meatballs. Also, because the turkey will already be cooked, it won't take as long to brown the meatballs.)
Most of us have made a good share of meatballs in our day, but for those who are wondering how to make homemade meatballs, these homemade meatballs will show you just how easy and fun it is! This turkey meatball recipe
can be made with regular ground turkey or ground turkey breast, depending on your own personal preference. They can also be made with almost any other meat, such as ground chicken, ground beef or ground pork. (The ground turkey simply gives the meatballs a light flavor and a healthy quality.) Aside from the ground turkey, the ingredients for these meatballs include day-old bread cubes, Pecarino Romano, minced garlic, chopped parsley and toasted pine nuts along with some eggs to help bind the ingredients. (Note: The pine nuts can be left out if desired, though they add a nice chewy texture and are fairly tender. Alternatively, the pine nuts can be briefly chopped using a mini food processor or coffee grinder. If using pine nuts, to toast, simply place the pine nuts on a baking sheet and bake in a 325° oven until lightly browned - about 5 minutes.) Pecarino Romano cheese is similar to Parmigiano Reggiano (Parmesan) cheese, in that it is a firm and salty Italian cheese that beautifully compliments Italian pasta dishes. Pecarino Romano is made with sheep milk (pecora is Italian for "sheep"). Other Romano cheese or grated Parmesan may be used as well, if desired. If making these meatballs as a main course over pasta, be sure to grate some additional fresh Pecarino Romano (or other preferred cheese) over the top!
Whether you decide to make this turkey meatball recipe as a main course with pasta and sauce or as holiday appetizers or healthy appetizers for any occasion, you're in for a very tasty experience!
Most of us have made a good share of meatballs in our day, but for those who are wondering how to make homemade meatballs, these homemade meatballs will show you just how easy and fun it is! This turkey meatball recipe
Whether you decide to make this turkey meatball recipe as a main course with pasta and sauce or as holiday appetizers or healthy appetizers for any occasion, you're in for a very tasty experience!
Recipe▼
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).
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.
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.
