by Joy the Baker 43 Comments
I took some big bites last year. Really big bites in my life and work.
I’m talking about those almost mortifying first date kind of big bites… the kind where you can’t decide if you should take that piece of sushi in one bite or two. The answer is always one bite because trying to divide a piece of sushi into two bites will inevitably lead to you having seaweed and pieces of rice stuck to your chin. But that one big bite.. man… that’s the kind of bite that has you covering your mouth with your hands (both hands), deep breathing through the nose, with eyes wide that betray just the slightest bit of panic. That was my year: full mouth, eyes wide with bits of panic, chewing through it… just chewing through it.
I’m taking this month to recollect and reconnect. January seems like a good month for that. I want to see some friends, plan some collaborations, and sit at my desk and eat some meatballs. That’s really all I want to do.
Meatballs might just be as therapeutic to make as pie. I think it’s all the chopping, sautéing, and general smooshing. It’s slice and dice and stress-ball therapy.
I start with ground turkey. You could also use ground chicken. If you’re in the market for more of a beefy ball, these Cup of Jo meatballs are probably what you’re looking for.
A few slices of bread (I used Spelt bread because I’m really into it) are soaked in milk.
Onions and garlic are sautéed and softened.
Eggs are an important binder when it comes to meatballs. The proteins in eggs will help the whole mixture stick together and not crumble.
It’s just about time to turn this meat into balls.
I like to bake my meatballs in a bit of tomato sauce. Let me be perfectly honest, I used store-bought tomato pasta sauce. No shame in my game. Meatballs are from scratch and I just give myself a bit of a break when it comes to the sauce. If you’re thinking of making your own sauce, well… high-five, and this recipe (with onions and butter) is my very favorite.
These meatballs are swimming in a bit of tomato sauce, and also topped with a bit of a sauce just before being baked. Baking the meatballs will keep any sort of splattery mess in the oven and not on the stovetop. We’re doing all sorts of winning, if you’re keeping track.
This recipe is adapted from Deb’s recipe for Chicken Meatballson Smitten Kitchen. This might be the fourth time I’ve made them and every time I tweak them just a bit. This go-round I added grated parmesan cheese and extra parsley. Just because Just because.
With pasta. With salad. Cold from the fridge. Thawed from the freezer. Meatballs. You know what to do!
Baked Turkey Meatballs
makes 24 meatballs
adapted from Smitten Kitchen and Gourmet
Print this Recipe!
6 slices italian or whole wheat bread, torn into medium chunks
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 pounds ground turkey
2 large eggs, beaten
1 teaspoons salt
1/2 teaspoon crushed red pepper flakes, or more to taste
1 teaspoon dried oregano
1/3 cup grated parmesan cheese
2 tablespoons tomato paste
1/4 cup coarsely chopped fresh parsley
3 to 4 cups tomato-based pasta sauce
Place racks in the center and upper third of the oven and preheat oven to 375 degrees F.
In a medium bowl, pour the milk over the bread crumbs. Allow to soak for 5 minutes.
In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic and cook for one minute more. Remove from heat and allow to cool slightly.
Place the ground turkey in a large bowl. Squeeze any excess milk from the bread. Add the bread to the turkey and discard the milk. Add the cooked onions and garlic. Add the eggs, salt, red pepper flakes, oregano, cheese, tomato paste, and parsley. Use a wooden spoon to work all of the ingredients together. You may need to get in there with your hands to thoroughly and evenly combine all of the ingredients.
In two 9×13-inch pans, spread about 2 cup of sauce (1 cup in each pan). Shape together 24 meatballs. Each meatball will be about 3 tablespoons of the meat mixture. Use your hands to best shape the meatballs. Rinse your hands in warm water every few meatballs to keep your hands from getting too sticky. I found that having slightly damp hands helps tremendously in shaping the balls. Place 12 meatballs in each pan. Top each meatball with a small spoonful of sauce.
Bake meatballs for 25 minutes, or until bubbling and cooked through. Remove from the oven and serve with pasta, or just with sauce and a hearty green salad. Meatballs will last up to 4 days well wrapped in the refrigerator.
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Reader Interactions
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Zazu
These look delicious- wondering about almond meal instead of bread. Any thoughts?
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Yup. I always bake meatballs – it’s the only way! Enjoy your January break!
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Natasha
Joy! I made this yesterday and it was great with whole wheat couscous and green salad! There was some extra meat mixture that didn’t fit into the pan so I made a patty and grilled it on the stove (it made a delicious lunch today). :) Thanks for the recipe, we loved it.
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Joan O.
I make both turkey meatballs and beef and bake them in the oven. some of my family likes turkey while others like beef. I’ve never thought to bake them in a bit of sauce though. genius idea and i’ll try that next time. thanks joy and can’t wait to try your version.
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What a great way of describing it – chewing through big bites. I, too, think that January is a good month to recollect and reconnect. I’m doing the same. Maybe I’ll make some meatballs – it will probably help;)
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I love using ground turkey in meatballs. They’re so full of flavor, you don’t miss the fat that beef provides. I loved witnessing your exciting year, and I can’t wait to see what else is in store for you.
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These look amazing! I’m on a search for the perfect turkey meatball and this one looks like it might fit the bill!
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You make me want to make your dishes !
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guess what’s coming to dinner at my house tonight? yep, your meatballs!
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Yummy Yummy. Yum. I am so a fan of giving yourself a break with the sauce. I have learn to let go a little and give myself a break too. Or at least I am currently working on it. I say yes to big bites, and meatballs.
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oh you’re a life saver! i just invited friends over for spaghetti and meatballs and was thinking, i really want this to be simple and non-messy! excited to try these:)
https://semiweeklyeats.blogspot.com/2014/01/work-outfit-6.html
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I made these last night, and they were a huge hit in our house! Thanks for the delicious recipe, Joy! You never disappoint!
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ANDREAAAAAAA
I need all the meatballs.
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I made this tonight with Marcella Hazan’s tomato/onion/butter sauce. Delicious!
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This Life Abundant
I’m OBSESSED with the sushi analogy. And the meatballs are nice too :). But seriously, I’m going to make them. Love a good ball of meat.
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Becca - Cookie Jar Treats
These meatballs look so scrumptious! Happy New Year!
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Yum! Meatballs are so easy to make and yet somehow still seem quite impressive when you make your own. Greek meatballs with mint and oregano are good, too (you use a mixture of beef and pork mince for the best result).
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I make a really similar version of these. I’ll have to add these into the mix. I also use bread/milk instead of bread crumbs. Mama has always said they come out better that way!
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Delicious! We don’t eat much red meat, so these turkey meatballs are perfect for our household :)
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I LOVE THIS POST SO MUCH. For one, it is so so relatable. I am getting ready to take some HUGE bites and I am scared, but you give me strength! I appreciate your words!
Second, meatballs are practically my spirit animal. Never baked them in sauce though! Sounds pretty brilliant! Thanks Joy, keep up the great work!!
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Josephine
Yum! I’m a firm believer that turkey mince makes the best meatballs – I’ve been making Nigella’s teatime turkey meatballs for ages, but will be giving these a go next time.
May the force be with you in the year ahead! Just wanted to say that I’ve had your cookbook in my possession for a year now, and my family are very grateful for your presence in our lives :-)
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These look fabulous… I love a good turkey meatball.
xo
Diana
https://unusuallylovely.comReply
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Lindsey // MoreAwesomerBlog.com
These meatballs look bonkers, and I feel you on the sushi conundrum. But always one bite – definitely separates the wheat from the chaff in a first date situation.
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Your sushi comment reminded me of the time I had sushi for the first time in Japan and didn’t realize they put wasabi on it for you (I am a spicy food wimp). My face turned bright red, my eyes started watering, my friends laughed hysterically at me, but I chewed through the pain. Good times, and wow, do those meatballs look sauce-alicious and yummy!
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tracy
Do you think this would work with ground beef? My picky picky picky toddler has only been eating ground turkey meatballs and I’d like to introduce beef (but not with pork as we keep kosher).
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Laura @ Laura's Culinary Adventures
I find cooking can either be theraputic or a bit stressful :)
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I HAVE to try baking meatballs in tomato sauce. There are those who bake meatballs before putting them in sauce (the method I used to use) and baking them and THEN putting them in the sauce (the method I currently use). Baking them in a bit of sauce? Brilliant!
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This sounds amazingly delicious. It also sounds like what I’m eating for dinner tonight… Excuse me, my kitchen is calling.
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Nicole
How meatballs does this really make? 12 or 24??
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joythebaker
my mistake. this recipe makes 24 meatballs
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grandbabycakes
OMG that looks so good!!!! I do turkey and even chicken meatballs and they are so good!
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Oh my word, when the main picture for this post flashed up on my screen, I literally started drooling!! Need to make these, Happy New Year! :)
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Shannon mader
Luv your post! Bookmarked it to make next week, such a great idea to bake our meatballs with some sauce! I’m Italian raised with homemade sauce…I’m a huge fan of Prego, traditional! Used it in our crock pot lasagna with gr. turkey this weekend, it was great!
Have a fantastic 2014!!!!
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chewing through it, love that.
…and meatballs, always and forever. I have homemade meatball/store-bought sauce plans this week since I have a bag of polenta in the pantry that needs to be used before I move to Portland next week that just really wants a meatball topping.
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I like the tomato sauce idea. I usually cook them on a cookie sheet. I always use bread crumbs, but may just try some bread. They look so yummy!
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those giant specialty sushi rolls, man, they should come with a choking hazard warning.
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YEah savory recipe! yeah meatballs! yeah huge eyes wide open bites filled with adventure and a little bit of panic!
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I totally agree with taking done time out for you! We are worth it!!
Haven’t said it yet- HAPPY NEW YEAR! I truly love your blog, your openness and your recipes!!!
These look amazeballs…having a meat free month just now…but another time.
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These look so fabulous and perfect for a body and mind reset!
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I think I’ll have to give these ago. They look delicious and would be a good alternative to the beef meatballs we usually have :)
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These look so good, girl! Thanks for sharing! And good luck with all of your “big bites”! I find that it’s always easier to take it one “bite” at a time! :)
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Mmm.. that sauce is dark, glowing and calling my name!
Only you could relate a successful year to food and not look insane.I can not wait to see what you have coming up this year.
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That was my year: full mouth, eyes wide with bits of panic, chewing through it… just chewing through it. <— WOW That is so well said and I feel the same about my year already. Signed up for another huge project that'll take me most of this year and your analogy is so spot on to how I'm feeling. Happy that your 2014 is going to be more chill. Good for you, Joy! You deserve it!
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