Growing up in an Italian-American family, Sunday dinner always consisted of pasta and meatballs. This is a tradition that was always the envy of my friends. Even now, I get begged more often than not to have everyone over for meatballs. Over the years, I have translated my grandmother's “recipe” from measurements such as “a handful of this” and “a pinch or so of that” into a recipe that anyone can recreate.
As the weather starts to cool down in Fort Worth, there is nothing cozier than a warm, home-cooked meal. These meatballs aren't just for pasta either! They make an incredible meatball sub. To make your meatball sub, place the meatballs in a roll and then top with slices of fresh mozzerella and a drizzle of olive oil, baking in the oven at 350 degrees until the mozzerella starts to bubble. Then all that's left is to eat and enjoy, Mangia!
Ingredients
1 lb ground turkey
1/4 cup Italian bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
4 cloves garlic
1/2 cup of fresh basil, chopped
Freshly ground black pepper
Instructions
Add ground turkey to your mixture of ingredients and combine, being careful not to overwork the meat. Form the meat mixture into balls and place on a cookie sheet. Drizzle olive oil on each meatball and then cook for 15 minutes on 350 degrees, until cooked through.
After the meatballs are cooked, place them in your marinara sauce, as it is cooking. This last step is key for moist and flavorful meatballs with your spaghetti or subs.
Image Credit: Flickr user Shot_by_Cam
