This recipe is from my favorite go-to cookbook. My sister pointed it out to me after she made it and I've never made another meatball recipe since. I sometimes double this recipe and have a lot left in the freezer for later. But even if you just make this recipe - you will have at least enough for one or two more meals, depending on how many people you're serving.
- 2 slices of white sandwich bread
- 3 tbsp. buttermilk
- 1.5 pounds of 93% lean ground turkey
- 1/2 cup grated parmesan cheese
- 1/4 cup minced fresh parsley (or approx. 1 tbsp. dried parsley)
- 1 large egg yolk
- 2 garlic cloves, minced
- 1 tsp. each salt and pepper
- 1 tbsp. olive oil
- tomato sauce
1. Remove and discard the crusts from the bread and chop/tear into cubes.
2. Mash and bread and buttermilk into a smooth paste using a fork.
3. Add the turkey, parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.
4. Mix until uniform, and form into meatballs. Place in refrigerator until firm, about 1 hour. (I've skipped the refrigerator part and it still works - just the meatballs fall apart easier and you have to be careful while cooking.)
5. Heat the olive oil in a heavy bottomed skillet over medium-high heat. Add meatballs in single layer and cook until nicely browned on all sides, about 10 minutes.
6. Remove the meatballs from the skillet and heat up your tomato sauce. Bring to a simmer.
7. Return the meatballs to the skillet until cooked through, about 10 minutes. Stirring occasionally.