Having grown up in the 70’s, in the Boston area, I was exposed to both, authentic and Americanized versions of Italian cuisine. Although, my first experience with this cuisine was less than desirable, and most likely right out of a can, thanks to Chef Boyardee, but I did what I could to assimilate to my new culture. There was the occasional school lunch with meat sauce called American Chop Suey and there was the local pizza and sub shops serving meatball subs, which I have to say was a big step up! I remember my cousin Joey and I walking to a local pizza shop around the corner from his house to buy a sub, which was usually a meatball sub with sauce and melted mozzarella cheese, until we discovered pastrami…hmm, good times!
I have to say, my real love for meatballs started about 36 years ago when I was going to FIT in NYC. My friend Maria brought back homemade meatballs and pasta from Schenectady made by her Italian mom Angelina. That meal was epic! Although not Angelina’s meatballs, this recipe came about when I was going through a gluten free phase and I have continued to make it ever since…its that good! It’s one of my favorite comfort foods. This recipe can be modified to incorporate meat or a combination of different meats, I have even made this into a meat loaf.
In this version, I have paired the turkey meatballs with a traditional marinara sauce served with fresh semolina pasta. I hope you will try this recipe and love eating them as much as I do!
This one’s for you Angelina! Thank you for making this memory possible.
Ingredients
- 2 lbs. ground turkey
- 1 cup rolled oats, finely ground to a powder in a food processor
- 1 medium onion, finely minced in a food processor (about 3/4 of cup including juice)
- 3 garlic cloves, minced or pressed through a garlic press
- 1/2 cup grated parmesan cheese
- 1 egg
- 1/2 cup milk
- 1/3 cup parsley chopped
- 1 tsp oregano/marjoram
- 2 tsp kosher salt
- 1 tsp black pepper
Directions
- In a small bowl mix together ground oats, parmesan cheese, egg and milk and allow to sit for about 15 minutes.
- In a large mixing bowl add ground turkey, onion, garlic, parsley, and oregano, salt and pepper.
- Combine the oat mixture with turkey, mixing with your hands or large spatula to insure ingredients are fully incorporated.
- Cover bowl and refrigerate for an hour or overnight to allow flavors to meld.
- When ready to form, preheat oven to 375 degrees and line 2 half sheet pans with parchment paper.
- Form meatballs using a measuring tablespoon or small ice cream scoop, forming meat into rounded tablespoons and rolling them into the palm of your hands. Dipping your hands into cold/ice water before rolling will insure smoother balls and reduces stickiness.
- Lay out balls evenly on sheet pan and bake for about 15 minutes or until they are slightly brown on the bottom and are cooked all the way through. Test one by cutting through it.
- Allow meatballs to cool if you will be storing for later use. I tend to make a batch of tomato sauce and use about 1/3 or 1/2 a batch and freeze the rest.
Makes about 36 meatballs
2 replies on “Italian Turkey Meatballs”
Love that you remembered that memory and gave a little dedication to Angelina (Mom) ! Mangia!
Never forgot it or Angelina! She’s a lovely gift!