Turkey Meatballs with Pecorino Romano
Yield: 30 or more appetizer meatballs
Cook Time: 7-10 minutes per skillet batch
Tips: Meatballs may be made into small cocktail meatballs or larger main course meatballs (to serve as a main course, see the main course recipe version: Turkey Meatballs as a Main Course. Other Romano cheese or Parmesan cheese may be used. Pine nuts may be omitted if preferred, or ground into smaller pieces. Ground turkey, ground turkey breast, ground beef or ground pork may be used. Cooked leftover turkey (such as after Thanksgiving) may be used by grinding up the cooked turkey in a food processor (because the turkey is already cooked, browning time will be reduced).
Suggestion: Serve alone or with Marinara Sauce for dipping. Toothpicks or small forks work well as utensils for serving as party food.
Ingredients
- 3 cups day-old bread, cut into 1/2-inch cubes
- 1 1/4 lbs. ground turkey (chicken or beef may also be used)
- 3 eggs, lightly beaten
- 3 garlic cloves, minced
- 1/4 cup freshly grated Pecorino Romano cheese
- 1/4 cup finely chopped Italian parsley
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Directions
Place bread cubes in a shallow mixing bowl and add enough water just to cover. Soak the bread cubes in the water for about 5 minutes. Drain water from the bowl and squeeze out excess moisture from bread.
In a large mixing bowl, combine bread, ground turkey, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper and mix with your hands just until blended. Form the mixture into small meatballs (about 1 to 1 1/4-inches in diameter - meatballs will shrink slightly while cooking).
In a large skillet (preferably nonstick), heat olive oil over high heat until almost smoking. Add meatballs, working in batches as necessary to avoid overcrowing skillet.
Cook meatballs over low-medium to medium heat, turning occasionally until deep golden brown on all surfaces (about 7-10 minutes per batch, depending on size of meatballs).
In a large mixing bowl, combine bread, ground turkey, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper and mix with your hands just until blended. Form the mixture into small meatballs (about 1 to 1 1/4-inches in diameter - meatballs will shrink slightly while cooking).
In a large skillet (preferably nonstick), heat olive oil over high heat until almost smoking. Add meatballs, working in batches as necessary to avoid overcrowing skillet.
Cook meatballs over low-medium to medium heat, turning occasionally until deep golden brown on all surfaces (about 7-10 minutes per batch, depending on size of meatballs).
Remove from heat. Serve with pasta and marinara as a main course or alone with toothpicks as meatball appetizers.