Turkey meatballs made with a mix of dark ground turkey and Italian sausage turkey links. Keep the dish classic and serve with spaghetti or try something different and enjoy them with broccoli slaw.
Traditional Italian recipes are harder to come by then you might think. Probably because what one family considers a classic, another would create entirely different.
There is one common thread though, regardless if you use fresh bread or dried breadcrumbs, milk or wine in your meatball recipe; you’re making the meal with lots of love straight from the heart…and hands!
You gotta get foundational by diving right in the meat mixture, blending the ingredients and forming each meatball!
Some will tell you to use an ice cream scoop to form your turkey meatballs. Don’t bother getting another kitchen utensil dirty.
Pour yourself a glass of wine and each time you wash your hands between rolling and stirring the sauce, take a sip. That routine will equate to at least one full glass while making this meal. Be sure to refill your glass again while the sauce simmers.
My husband, son, and son’s girlfriend ate their meatballs with spaghetti, but I was craving some veggies and thought I would try something different for myself. I served my meat over lightly stir-fried broccoli slaw.
LOVE the combination! I used pre-packaged Mann’s Broccoli Cole Slaw, which is genius product for me since I would never be able to chop my broccoli into perfect matchstick pieces! Plus, I banned myself from ever touching a mandolin slicer or having one in my house after I nearly took my finger off slicing a tomato!
To prepare the slaw, all I did was on medium heat stir-fry the slaw in some olive oil just until it began to slightly soften, still holding its form. That was it! It was still firm, so believe it or not, eating it resembled the same texture as pasta!