Coat a large saute pan with olive oil, add the
onions and bring to a medium-high heat. Season
the onions generously with salt and cook for
about 5-7 minutes until they are soft and
aromatic but have no color. Add the garlic and
crushed red pepper and saute for another 1-2
minutes. Turn off the heat and allow to cool.
In a large bowl combine the meat, eggs,
Parmigiano, and bread crumbs. It works well to
squish the mixture with your hands. Add the
onion mixture and season generously with salt
and squish some more. Add the water and do 1
final really good squish. The mixture should be
quite wet. Test the seasoning of the mix by
making a mini hamburger patty and cooking it.
The mixture should taste really good! If it
doesn't it is probably missing salt. Add more.
Add more anyway!
Preheat the oven to 350 degrees F. Shape the
meat into desired size. I prefer meatballs
about the size of a golf ball. Coat a large
saute pan with olive oil and bring to a medium-
high heat. Brown the meatballs on all sides.
Place them on a cookie sheet and bake them in
the preheated oven for about 15 minutes or
until the meatballs are cooked all the way
through. If using right away, add them to your
pot of marinara. If not, they can be frozen
for later use.
I double up when ever I make these because they make for an easy dinner during the week.
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