Sometimes, you just can’t beat a classic pasta and meatball dinner. Which is why I love making my own organic turkey meatballs at least once a week. These meatballs are juicy and jam packed with flavor. Plus, cooking the meatballs in marinara sauce makes it easy to pour over your favorite pasta and enjoy!
After trying out a few different techniques, I have found that allowing the meatballs to cool in the refrigerator for 30-45 mins prior to cooking helps them maintain their shape. If the meatballs do crumble, don’t sweat it! Just let the meatballs continue to crumble and become a meat sauce. Trust me, it is still just as delicious over pasta.
Makes: 10 Meatballs — Prep Time: 15 Mins — Cook Time: 20 Mins
- 2 Slices Fresh White Bread (Bakery Section)
- 1/4 Cup Plain Whole-Milk Greek Yogurt (Stonyfield)
- 1 Large Egg
- 1/4 Cup Freshly Grated Parmesan Cheese
- 1 Large Shallot, Finely Diced
- 1/4 Cup Loosely Packed Chopped Fresh Parsley Leaves
- 3 Garlic Cloves, Minced
- 1 Tsp Kosher Salt
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 1/4 Tsp Freshly Ground Black Pepper
- 1 Pound Organic Ground Turkey
- 2 Tbs Extra Virgin Olive Oil
- 1/4 Cup Water
- 4 Cups Marinara Sauce (Raos)
- Tear the bread slices into pieces and place them in a blender. Blend until they turn into breadcrumbs.
- In a large mixing bowl, add the breadcrumbs, yogurt, eggs, parmesan, shallot, parsley, garlic, salt, oregano, basil & black pepper.
- Using a wooden spoon, combine all of the ingredients together.
- Gently mix in the ground turkey by hand.
- Form mixture into 2 inch meatballs, wetting your hands with water as needed to keep the meatballs from sticking to your fingers. Once meatballs are formed, place them on a plate and let them cool in the refrigerator for 30-45 minutes prior to cooking.
- Add extra virgin olive oil to a cast iron skillet over medium heat. Place the meatballs in the skillet and use tongs to flip them every few minutes to keep them from sticking. Cook the meatballs until they are bronzed on each side.
- Once each side is bronzed, add 4 cups on marinara sauce to the skillet and turn the heat up to medium-high. Let the meatballs continue to cook in the sauce flipping them occasionally until they are cooked all the way through.
Note: Eat the meatballs with your favorite pasta. I eat mine with Barilla Bowtie Protein Pasta but they would be great with any kind of pasta.