Weeknight Meatballs

The large size of these meatballs prevents them from becoming overcooked in the oven- genius. I also loved the store-bought marinara shortcut. We ate them with an entire loaf of sourdough baguette garlic bread which was essential. 🙂

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used ground turkey and modified the proportions. Easy and delicious comfort food. Everyone absolutely loved it!

Yield: 4 to 6 Servings, about 12 to 14 meatballs
  • 3 T extra-virgin olive oil, plus more for baking sheet
  • 3 large eggs
  • 2 1/4 cups panko
  • 3/4 cup milk or water
  • 1 1/4 tsp Morton kosher salt
  • 1 1/2 tsp garlic powder
  • freshly ground black pepper
  • 1 1/2 oz Parmesan, finely grated (about 3/4 cup), plus more for serving (I used Parmigiano-Reggiano)
  • 1 1/2 to 1 3/4 lbs ground turkey or ground beef (20% fat) (or other ground meat)(I used 1 2/3 pounds ground turkey)
  • warm homemade or store-bought tomato sauce (I used 28 oz jar of Rao’s marinara)
  • basil leaves, chiffonade or torn, for serving
  1. Place rack in top third of oven; preheat to 425°, preferably on convection.
  2. Lightly brush a large rimmed baking sheet with oil.
  3. Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, Parmesan, and remaining 3 T oil in a medium bowl until nearly a smooth paste.
  4. Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing).
  5. Add remaining meat and mix well to thoroughly combine, but don’t overwork it.
  6. Using oiled hands or a large cookie scoop, form into 12 to 14 large meatballs and place on prepared baking sheet.
  7. Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 4–7 minutes.
  8. Divide meatballs among plates and spoon some sauce over. Alternatively, warm the sauce in a large, shallow pan and place the meatballs into the sauce.
  9. Top with basil and more Parmesan.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Weeknight Meatballs

  1. Bernadine

    Mmmm these look like a great dinner idea Josette! Have a wonderful evening 🙂

  2. Mom

    This is a great recipe. I will definitely use it.

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