Last weekend ground turkey was a bogo at the grocery store, so that was the motivation for this meal. I love Italian food, yet I've never made my own meatballs. This stems from the fact that I don't eat red meat, but there was no reason it should have taken me this long to make meatballs with my favorite ground meat: turkey. And once I got the idea for meatballs, I knew this was a perfect recipe to make out of my Cookbook Challenge book for May. Giada's Everyday Italian is full of Italian staples, and they're always manageable versions of classic dishes.
This recipe was a great foundation for meatballs, and I'm sure I'll be using it again. I really liked the flavor, because it was simple yet interesting. The only problem was that the meatballs were softer than I expected. They didn't hold their shape very well, which made them a little hard to cook. I wouldn't want to dry them out with too many breadcrumbs, but I do know I need to do something else to hold them together a little better. I plan to play around with options for these meatballs, but overall I'm sure I'll make them again. What good cook doesn't have a meatball recipe in their repertoire for those lazy, stay-at-home nights?
- ¼ cup Plain Dried Breadcrumbs
- 2 tablespoons Whole Milk
- 2 Large Eggs (Lightly Beaten)
- ¾ cup Grated Romano Cheese
- 1lb Ground Turkey (Preferably Dark Meat)
- Salt And Freshly Ground Black Pepper
- ¼ cup Extra Virgin Olive Oil
- 5 cups Tomato Sauce
- 1 lb whole wheat linguine