Italian Meatballs
Italian Meatballs
1 lb. ground turkey
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/2 onion (grated)
1 tbsp. minced garlic
Salt (to taste)
Pepper (to taste)
Combine all ingredients together (*JKGF uses the folding technique which is folding all the ingredients into the ground turkey.). Shape the meatballs into the desired size and place in a broiler dish; broil until browned on one side and turn over on the other to do the same. When browned to your liking add to your desired spaghetti sauce and simmer for 15-20 minutes. Serve.
*Johnna’s tip: We made ours BIG:-) They were quite tasty too, alongside some homemade spaghetti sauce and thin spaghetti noodles. Using Italian bread crumbs isn’t a bad idea either, but we had bread crumbs on hand and decided we had to work with what we had…
*Johnna’s tip, tip: “To taste”. We use that as a measuring tool a lot of times in our recipes and we wanted to give further clarification to those readers who are amateur cooks. “To taste” just means how much salt or pepper would you like on your typical dish. JKGF, for instance, is not a salt fan, so we rarely add a lot of salt to our dishes and generally start our “To taste” measurement with about 1 tbsp. of salt in all of our dishes. We feel if you want more salt, you’ll have an opportunity when the food is served to add what you like. Remember, you always add (*Starting out bland doesn’t have to be a bad thing!), but you can’t take the salt out once it’s in there…
1 lb. ground turkey
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/2 onion (grated)
1 tbsp. minced garlic
Salt (to taste)
Pepper (to taste)
Combine all ingredients together (*JKGF uses the folding technique which is folding all the ingredients into the ground turkey.). Shape the meatballs into the desired size and place in a broiler dish; broil until browned on one side and turn over on the other to do the same. When browned to your liking add to your desired spaghetti sauce and simmer for 15-20 minutes. Serve.
*Johnna’s tip: We made ours BIG:-) They were quite tasty too, alongside some homemade spaghetti sauce and thin spaghetti noodles. Using Italian bread crumbs isn’t a bad idea either, but we had bread crumbs on hand and decided we had to work with what we had…
*Johnna’s tip, tip: “To taste”. We use that as a measuring tool a lot of times in our recipes and we wanted to give further clarification to those readers who are amateur cooks. “To taste” just means how much salt or pepper would you like on your typical dish. JKGF, for instance, is not a salt fan, so we rarely add a lot of salt to our dishes and generally start our “To taste” measurement with about 1 tbsp. of salt in all of our dishes. We feel if you want more salt, you’ll have an opportunity when the food is served to add what you like. Remember, you always add (*Starting out bland doesn’t have to be a bad thing!), but you can’t take the salt out once it’s in there…
Picture source: http://www.makinglifebetter.com/food-recipes/recipe/4221/1/mama-s-best-ever-spaghetti-meatballs
Category: cultural cooking
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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