I’m here to confess to you that I bought a pair of statement pants. Not just any pants, but what I think are magic pants, the kind that you have to pull off by just wearing them and acting like nothing is wrong (despite maybe a few over-the-shoulder glances from confused onlookers). The first time I wore them, I avoided the grocery store like the plague in case I ran into anyone wearing these, but they’ve grown on me now. A friend told me they’re the pants every woman adores and men hate. But people, I’m wearing the pants for me. I wore them to a party last week, and we played games and drank wine. They’re now my ladies night pants.
When Sam’s gone I have a lot of ladies nights which usually consist of some simple comfort food and a riveting game of Rummikub. Turkey Meatballs are just the thing for a fun game night in. It takes all of 45 minutes to throw together, so you can focus on entertaining your guests and not slaving over the stovetop all night.
Here’s how to make it! Have a plate ready to put the shaped meatballs on. In a large bowl, add the turkey, eggs, mustard, salt, parsley, bread crumbs, parmesan, garlic cloves. Mix together with your hands until everything is well combined. Pat it into a ball and divide into four equal parts. Each part will make five meatballs, so roll into five two inch meatballs and put on a large plate.
Prepare a large baking sheet by covering it with parchment. Then we’ll sear the meatballs first to get a crisp crust. In a large nonstick pan over medium high heat, add a little olive oil. Add half the meatballs and sear on two of the sides for about a minute or two on each side or until the meatball just starts to brown. Then remove from the pan and place on your prepared baking sheet.
Bake the meatballs for about 25 minutes or until the centers are no longer pink.
While the meatballs are in the oven, in a dutch oven or deep skillet, add another tablespoon of oil and heat to medium high heat. Add diced onion and minced garlic and saute until the onions are translucent. Add the oregano and sage and saute for another minute. Then add the canned tomatoes and salt, bringing to a simmer for about 20 minutes or until the meatballs are done. Taste for salt.
Once the meatballs are done, add the meatballs to the sauce to coat and remove from heat.
I like to toast up a couple slices of good artisan bread and use it for dipping.
And of course, top it with some parmesan cheese! It’s a delicious dinner to have with friends.
- 2 lb. lean ground turkey
- ½ cup chopped parsley
- ¾ cup Italian breadcrumbs
- 2 eggs, whisked
- ½ cup parmesan
- 1 tsp dijon mustard
- 1 tsp kosher salt
- 1½ tsp dried oregano
- 2 garlic cloves, minced
- olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp chopped fresh sage leaves
- 2 tsp dried oregano
- 1 tsp salt
- 2 28 ounce cans of crushed tomatoes
- bread for toasting
- parmesan cheese for topping
- Preheat the oven to 425 F. In a mixing bowl, add the turkey, parsley, breadcrumbs, eggs, parmesan, mustard, salt, oregano and garlic. Mix together well with your hands. Form into a large ball.
- Divide the ball into four equal parts. Divide each part into five two inch meatballs and roll in your hands. Place rolled meatballs on a large plate.
- Prepare a large baking sheet with parchment paper. Heat a little olive oil in a large nonstick pan over medium high heat. Once hot, add half the meatballs, not overcrowding. Sear on two sides (about 2 minutes on each side) and place the seared meatballs on the parchment, evenly spaced. Repeat with the remaining meatballs. Bake for 25 minutes or until no pink remains when the meatball is cut open.
- While the meatballs bake, add a little olive oil to a dutch oven or deep skillet over medium high heat. Add the onion and garlic, and saute, stirring until the onions are translucent. Add the sage, oregano, and salt. Stir and cook one additional minute.
- Add the salt and both cans of tomatoes. Bring to a high heat, and as soon as it starts to pop turn down to low immediately, simmering until the meatballs are cooked (about 10 minutes). Once meatballs are cooked remove the sauce from heat, add the meatballs to the sauce, and serve in bowls with toasted bread slices and fresh grated parmesan cheese.
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