When I used to make meatballs, they were only ok. As I have learned a few things as well as watched a lot of cooking shows, I have learned a couple of basic tips to make your meatballs flavorful and moist. So I wanted to share this Tuesday’s Tip – Italian meatballs so you too can make really good meatballs. Let me know if there are secrets you have learned or maybe learned from your parents or grandparents for tricks making meatballs. It would be really cool if you shared with my audience and me some ancestral recipes.
Italian Meatballs in Marinara
So you ask, what are the tricks? Since turkey is leaner than beef be sure to add in moisture with either milk or some tomato sauce. I feel the tomato sauce adds some depth to the meatballs. Also, be sure to mix in some sausage. The turkey needs the spiciness. But the real key though? Fresh herbs.
Ingredients
1 pounds ground lean turkey
2 Italian Turkey Sausages
1/4 cup shredded Parmesan cheese
2/3 cup dry Italian bread crumbs
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
1 teaspoon dry mustard
1/4 cup tomato sauce
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
Directions
Pre-heat the oven to 400 degrees. Combine all the ingredients together in a bowl and mix well. Form balls the size of your palm and roll until firm. Put them on a non-stick baking pan.
When done baking, let them sit if you are going to eat them plain as in a sandwich. If however, you are serving them with spaghetti and a sauce, drop them in the sauce for a while to let the flavors merge.
Enjoy!
The post Tuesday’s Tip – Italian Meatballs appeared first on Feed Your Soul Too.