Actually it's not true. I'm a fibbing Fibbalina. The very best meatballs I ever had were at a wedding, and the groom's family was Italian and the reception was at their home, and his whole family had spent the day making their magical secret recipe meatballs. Omg those flipping meatballs were UNBELIEVABLE.
But these are my #2 favorites! They are so good you guys, Andrew and Julia freak out every time I make these. Except Andrew doesn't understand why I keep inflicting spaghetti upon him, they both would prefer just meatballs in sauce, served with bread. Me, I like mah spaghetti, good grief, who doesn't love spaghetti?? My family! But they love the meatballs. What's particularly nice about them is that they're substantial and tasty, but you won't have that 'Gah ~ I just ate something that feels like a lead brick' feeling afterwards.
This is like a present, my spookies. I've given you the gift of perfect comfort food. You will make it and then write to me and say Oh Melissa, thank you for that lovely present! And I will say please give me a dollar. And then you will say no, that's crazy. And then everyone will go away mad, and we'll have to bury our hurt and pain in gingerbread and English period films (just me?).
Light Turkey Meatballs (via Everyday Food)
3 slices whole wheat sandwich bread
1/4 cup whole milk (sometimes I add maybe a tablespoon more)
1 1/2 lbs ground turkey meat (93 % lean, dark meat)
3 scallions, finely chopped (I don't use this)
2 small garlic cloves, minced (I use the kind that is chopped for me in a bottle)
2 tablespoons parsley, finely chopped (nope, never used it)
1 large egg
coarse salt and ground pepper
Place bread in a food processor, pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk. Set aside for at least 5 minutes.
In a large bowl, mix turkey, scallions, garlic, parsley, egg, 1 and 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture, mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper (the parchment is not necessary).
To freeze, place baking sheet with meatballs into the freezer, and freeze for one hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag; freeze for up to 3 months.
Makes about 35. (not for me, I think I make mine too big)
You can see the original recipe here and when you are ready to cook them, this way is how to do it. (I cook mine a little longer then they say, about 7-8 minutes. Don't overdo it though, or the lovely moist quality will be lost!)