Italian Meatballs

Italian Meatballs are such a versatile food.  Because my wife rarely eats beef, I have learned to make my meatballs with white meat.  I used a combination of ground turkey and chicken.  The chicken added a little fat to the meat which made for moister meatball.  I think it is hard to tell if this recipe is made with white meat or beef.  The best thing about making meatballs?  The leftovers.  To show the variety and different cultures that make meatballs, I have provided links to a Tuesday Tip for making meatballs, a Moroccan recipe, a Cajun recipe and another traditional Italian recipe.

Italian Meatballs

You will have to wait but a later post will be about a meatball sandwich.  I love a meatball sandwich.  This post is a traditional Italian dinner.  I am not Italian but when I make this dinner, I feel the home country. Spaghetti and meatballs is such a comforting meal.  How can any child resist this dinner.  The spaghetti is a great compliment to both the meatballs and to the marinara.  When you make this meal, be sure to make plenty of marinara.  I am one of those people that cannot get enough sauce.  The sauce is for the pasta and to top the meatballs.

The only other subtlety of this meatball is the use of challah as my bread.  Challah is such a soft, light bread.  When it is added to the meatballs, it provides a good binder but it helps make the meatball, that looks dense, pretty light.

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Italian Meatballs

Using ground turkey and chicken to make the traditional Italian meatballs

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Ingredients

• ¼ loaf of challah broken with your hands
• ½ to ¾ cup of whole milk
• 1/2 cup finely grated Parmesan plus more for serving
• 1/8 cup chopped fresh basil
• 1/8 cup chopped fresh Italian parsley
• 2 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs at room temperature
• 2 cloves garlic minced
• 1 pound ground turkey meat
• 1 pound ground chicken
• 1 ¼ pound ground Italian seasoned ground turkey

Instructions

1. For the meatballs: In a large bowl, combine the challah and milk. Next, add the parmesan, basil, parsley, tomato paste, salt, pepper, eggs, and garlic. Using a spoon, work all the ingredients together. Add the ground turkey, chicken and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
2. Using your hands, form the meat mixture into fairly large meatballs. Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 20 - 25 minutes.
3. Serve with the marinara and spaghetti.

Ingredients

The broken challah and parsley.

Challah

Parsley

 The ground turkey and chicken being mixed in a bowl.

Ground Turkey & Chicken

 The Italian meatballs formed.

Meatballs Formed on Tray

 Similar ingredients without the meat for the marinara and vegetables.

Marinara Ingredients

Cut Vegetables

 Vegetables added to the pan with wine.

Wine Added to Vegetables

 Tomatoes added and the sauce cooked down.

Tomatoes Added

Sauce Cooking and Reducing

 Italian Meatballs plated with spaghetti and marinara sauce.

Plated