Italian Style Meatballs (turkey or beef)

Although there are some steps involved in making them, homemade meatballs are fun and easy to make. At our house, we dish out both turkey meatballs and the traditional beef. I do not eat red meat, but depending on who is eating them and their "mood", it varies as far as what we use for them. Either way, they turn out flavorful and there is just something special about meatballs you create yourself. I think what really takes them over the top is the fresh basil and parmesan cheese. Its even better if you make the sauce from scratch but a nice quality jarred sauce will do just fine too. I like to brown them a bit in the oven, then transfer them to a simmering pot of tomato sauce to finish cooking and let the flavors blend.

Have fun with these and make them as big or as little as you would like. The amount of people this recipe feeds depends on what size you make them and how big your appetites are. I would say 6 would be the average but again use your judgement based on the recipe to determine how much it will feed at your table.

Italian Style Meatballs

½ Cup plain/unseasoned breadcrumbs

1/3 Cup shredded parmesan cheese

2-3 TBSP fresh chopped basil

1 TBSP fresh oregano leaves (optional)

1/2 tsp Garlic powder

1 tsp Italian seasoning

Salt and pepper to taste

1 Egg, lightly beaten

Splash of milk
1 ½ Pounds lean ground beef or turkey
Tomato sauce (simmering on the stove top)*


* Going to be honest here, I can't give you a measurement for the sauce as I typically make it from scratch on a whim. If you are using a jarred sauce I would say that you would probably need two of them.  

Process the breadcrumbs, cheese, basil, oregano, garlic powder, and Italian seasoning in a food processor. Add in your salt and pepper to taste. Transfer to a large bowl; add the egg and a splash or two of milk. Crumble beef or ground turkey over mixture and mix until all is combined. Shape into meatballs of desired size and place on a baking sheet lightly coated with cooking spray.

 Bake on the top rack of a 400 degree oven just until they begin to brown. Place paper towels on a plate and carefully transfer the meatballs onto the plate to drain any excess fat. Repeat with remaining meatballs (this will probably need to be done in two batches). With a large spoon or ladle, add the meatballs to the simmering tomato sauce. Continue to simmer for at least an hour to finish cooking the meatballs and let the flavors come together. 

Serve with hot cooked pasta or make yourself a meatball sub. Don't forget your favorite Italian cheese!