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Recipe Splurge: Giada's Turkey Meatballs


By Splurge or Regurge (Visit website)




I've recently come into the possession of several adult cooking appliances: one potato masher, crock pot, and Cuisinart Griddler. With the help of my two cookbooks, Rachael Ray's Classic 30 Minute Meals (the one that features her in her obnoxious Yum-O! tee on the cover, shudder) and Giada DeLaurentiis' EveryDay Pasta (the one whose photos expose her hefty bustline and mile-long cleavage in a revealing top....oh wait, that's every Giada cookbook), I've been trying to up the cooking ante. And to add some recipes other than chili and pasta with butter or canned sauce to my repertoire.

Despite her cloying enthusiasm and chipper grin, Rachael Ray has let me down so far. The two recipes I sampled from her magazine, one saccharine stir fry and one lackluster pasta dish, yielded regurge-worthy results. Looks like Giada is more than just a big pair of meatballs...she knows how to make a set as succulent as the one that sit atop her heaving Italian chest. I've made the turkey meatballs from her Linguine with Turkey Meatballs and Quick Sauce recipe twice. They came out delicious and unique both times, though the second time the meatballs were juicier because I shortened the designated cooking time by nearly half. You should definitely try this one -- not only is the ground turkey better for you than beef, but the pancetta, freshly grated romano cheese, and sundried tomatoes add salty flavor and moisture to the ordinarily dry, bland meat.

Ingredients:
3 tbsp olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
2 lb ground turkey, preferably dark meat
1/2 cup freshly grated Romano cheese
1/4 cup chopped flat-leaf parsley (I leave this part out -- it's mainly for color.)
1/4 cup plain breadcrumbs
1/4 cup chopped sundried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp pepper

Heat the olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.

In a large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Giada says to bake them for 20 minutes, but they will be dry if you leave them in for this long. I'd put them in the oven for just 10-12 minutes. Enjoy!


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