This is an Italian-American favorite. Straight from the Everyday Italian cookbook, this Turkey Meatballs in Tomato Sauce recipe by Giada De Laurentiis is made using ground turkey, Romano cheese, bread crumbs, parsley, and marinara sauce. This delicious recipe is perfect for dinner and can serve up to 6 people.

Instead of the classic pork, veal, and beef, I prefer using turkey for my meatballs. It’s a lighter and healthier alternative, allowing me to enjoy them more frequently. When served with a big family-sized platter of spaghetti or linguine, your guests will be too busy savoring the flavors to even wonder what’s inside.

Giada Turkey Meatballs in Tomato Sauce Ingredients

• ¼ cup of plain dried bread crumbs
• ¼ cup of chopped flat-leaf parsley
• 2 large eggs, lightly beaten
• 2 tbsp of whole milk
• ¾ cup of grated Romano cheese, divided
• ¾ tsp of salt
• ¾ tsp of freshly ground black pepper
• 1 pound of ground turkey (preferably dark meat)
• ¼ cup of extra-virgin olive oil
• 5 cups of marinara sauce

How To Make Giada Turkey Meatballs in Tomato Sauce

1. Mix Your Ingredients: In a large bowl, combine the bread crumbs, chopped parsley, lightly beaten eggs, milk, ½ cup of Romano cheese, salt, and pepper. Once mixed, gently fold in the ground turkey, taking care not to overwork the meat so it stays tender.
2. Shape the Meatballs: Using your hands, shape the turkey mixture into small, bite-sized meatballs. This will give you about 36 meatballs, perfect for serving with pasta or as an appetizer.
3. Heat the Oil: In a large skillet, heat the extra-virgin olive oil over medium-high heat. Once the oil is hot, you’re ready to cook the meatballs.
4. Cook the Meatballs: Place the meatballs into the skillet in batches. Cook them without turning for about 3 minutes until browned on the bottom. Flip each meatball and cook for another 3 minutes. Continue browning the sides until they are golden all over.
5. Simmer in Sauce: Add the marinara sauce to the skillet, making sure the meatballs are submerged. Bring the sauce to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
6. Serve and Enjoy: Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle the remaining ¼ cup of Romano cheese over the top. Toss the cooked pasta in the remaining sauce in the skillet, then serve the pasta and meatballs separately or together as desired.

Recipe Tips

• Add some moisture to the meatballs: If your turkey mixture feels too dry, add a splash of broth or water before shaping the meatballs. This keeps them juicy without altering the flavor.
• Use an ice cream scoop for uniform meatballs: To get even-sized meatballs, use a small ice cream scoop. This ensures they cook at the same time and makes portioning easy.
• Chill the meatballs before cooking: Letting the shaped meatballs rest in the fridge for 15 minutes helps them firm up, making them less likely to fall apart when cooking.
• Try baking instead of frying: For a lighter version, bake the meatballs at 400°F for 15–20 minutes on a greased sheet pan. This method also avoids the mess of frying.
• Make a big batch for later: Double the recipe and freeze half the meatballs raw. When you’re in a rush, just cook them straight from the freezer for a quick meal.

Recipe FAQs

Check out More Giada Appetizer Recipes:

• Giada Grilled Chicken Involtini
• Giada Spicy Calabrian Shrimp
• Giada Crab Arancini