If you’re like me, Sunday night is family night. It’s a time to settle down after a weekend filled with soccer and other nonstop kid-stuff. It’s a time to get together with family & friends and to be thankful for a wonderful Saturday and Sunday and look ahead to what the week holds before us. And Sunday night is definitely a time to enjoy a home cooked pasta dinner! My kids love being Italian and are always begging me to make my “famous” turkey meatballs with pasta. How can I refuse?
This recipe is so simple and yet is bursting with flavor. You probably already have all the ingredients in your pantry and fridge:
1 lb ground lean turkey breast*
2 Tbsp Worcestershire
¼ C Italian breadcrumbs
¼ C Grated Parmesan cheese
1 Tbsp Italian herbs seasoning
1 tsp onion powder
1 tsp garlic powder
*Take out ground turkey breast about 30 min before you start making the meatballs. The turkey is easier to handle at room temperature; plus, you should cook meat straight out of the fridge.
Preheat oven to 350º F & line a baking sheet with aluminum foil.
Combine all ingredients in a bowl and mix until they are fully incorporated. Divide the meat into whatever size meatballs you prefer. I try to get about 12 meatballs from this recipe.
In a large saucepan, heat 2 Tbsp of canola oil. When oil is hot (drop a tiny bit of breadcrumbs in the oil – it should sizzle up), place half the meatballs in the oil and fry on all sides for about 5-7 minutes until evenly browned. Place on a paper towel to drain the excess oil. Repeat this process with the remaining meatballs.
Place all meatballs on the baking sheet and bake in the oven for about 10 min or until the internal temperature of the meatballs reach 165º F.
I like to serve my meatballs with Formato Brothers Fabianelli Elbows Pasta & Pagliacci Roasted Garlic Sauce. Cook pasta & sauce according to directions on package. When pasta is done cooking, place pasta & sauce in a bowl and top with the meatballs. Add some parsley flakes for color, and enjoy!
Kids aren’t the only ones who are grateful for being Italian! The good news is – even if you aren’t Italian, thanks to Formato Brothers, you can cook like an Italian! Enjoy your special Sunday nights, too!
4 medium Japanese eggplants peeled, sliced into cubes
1 cup Italian breadcrumbs
1 cup Formato Brothers Muffuletta Olive Salad (chopped)
½ cup Reggiano Parmegiano shredded cheese
½ cup Pelago Arrosto Italiano Seasoning
1 tsp Salt (to taste)
1 tsp ground pepper (to taste)
1 tblsp Antica Italia Extra Virgin Olive Oil
1 cup Flour
1 cup Extra Virgin Olive Oil (for cooking eggplant meat-less balls)
Boil water and put eggplant in water for 10 minutes. Drain, and press all water out of eggplant and let cool.
Mix all ingredients together and roll into just larger than golf ball size balls. Roll in flour and set aside on a plate.
Place oil into frying pan and heat to medium high. Balls should sizzle when placed into the oil.
Cook on all sides until brown.
Place on plate with paper towel to remove excess oil.
You can warm up some Antica Italia Marina Sauce and place eggplant meat-less balls into sauce.
2 lbs ground sirloin
2 large eggs
1 cup bread crumbs
2 Tblsp dried Pagliacci oregano (or use fresh which has been finely chopped)
2 Tblsp dried Pagliacci basil (or use fresh which has been finely chopped)
1/4 cup chopped red onion
1/4 cup chopped golden raisins
2 tsp Alessi Sea Salt
2 tsp ground pepper
2 Tblsp Antica Italia Olive Oil Infused With Basil
2 cloves garlic, chopped fine
Mix together. Fry in 4 Tblsp vegetable oil. Delizioso!