Wednesday, April 28, 2010
We had some extra jarred tomato sauce left from before we started making most things from scratch. So we decided to do a semi-traditional American "spaghetti." We didn't use spaghetti, though, because Greysen has trouble eating it. So we used rotini, seasoned tomato sauce, parmesan and the following Turkey Meatballs and made it a baked dish. Everyone loved it.
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
* From Everyday with Rachel Ray - Debi Mazar & Gabriele Corcos