Turkey Meatballs

turkey meatballs & pasta

Hi! How’s everyone’s April been?

For me the last month or so has been bananas. I started a new job at Showtime, working on mobile projects, which is pretty exciting for me and I’m so thrilled to be there. I’ve also been working really hard on my new business with my business partner/friend Anya, and we’ve had a lot of exciting things going on there. Most recently we’ve started sponsoring the NYC Celiac Meetup Group, and oh yeah, our cookies appeared on the MARTHA STEWART SHOW on an entire episode dedicated to Etsy where we host our shop!

Check out our babies with Martha herself here:

With all that’s been going on, it’s a wonder I’ve had enough time to sleep and eat. Well, you know I’ll always take time to eat, especially when it’s something as delicious and comforting as a big bowl of pasta and meatballs!

This recipe comes from Giada de Laurentiis, a Food Network favorite of mine as you know. These delicious little balls are filled with cheese and herbs, and would make amazing turkey burgers (what I plan on making with the leftover mixture!) I only used half the turkey mixture to make meatballs and froze the rest- but my boyfriend and I basically destroyed what I made in one night. I only managed to save one meatball for my lunch the next day!

Thanks to my man TeeFizz of Pancakes & Beer for 1) sharing this recipe with me and 2) making it first so I knew it would be good 😛

Turkey Meatballs

From Giada de Laurentiis


  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 3 tablespoons ketchup
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground dark turkey meat
  • 3 tablespoons olive oil
  • 3 cups of the Easiest and Best Tomato Sauce You’ll Ever Make or any other preferred sauce


Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs and place on a large plate or baking sheet, or, I used a ice-cream scoop (don’t worry, I washed it thoroughly before digging into some cookies ‘n cream, gosh) which really worked well in getting uniform-size balls.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes.

scooping the balls

frying the balls

Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Serve with your favorite pasta, sprinkle with more Parmesan and parsley, and enjoy!!

Happy Eating 🙂

2 thoughts on “Turkey Meatballs”

  1. I’ll be making these this weekend. They look great! 🙂 And congrats on the Martha placement. That’s a good thing!

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