Eleanora’s Favorite Meatballs
This recipe was added to our dinner rotation when Eleanora was in pre-school. As the kids packed up at the end of the school day I would chat with the other parents. We definitely weren’t in the pick-up line sharing recipes, but we did throw out a few dinner ideas. Sarah is one of the parents that I will always remember – we spent a great deal of time at the park with the kids after school. She had a great sense of humor and helped me laugh at the trials and tribulations of a four year old. She wasn’t exactly a “Suzy homemaker” type, but after sharing that meatballs were her son Oliver’s favorite, she gave me her recipe for meatballs and it has been a weekly dinner in our house ever since! Eleanora doesn’t go to school with Oliver anymore and I don’t see Sarah often, but more often than not, when we mix up a batch of Spaghetti and meatballs I think of Sarah and her great sense of humor and the fun days of chatting outside the preschool classroom and at Welles Park.
1 pound ground lean turkey
1 large egg – lightly beaten
¾ cup breadcrumbs
¼ cup shredded Parmesan cheese (more for serving)
2 garlic cloves, minced
1/3 cup chopped basil (or flat-leaf Italian parsley)
Salt and pepper to taste
Mix the above ingredients together until blended and shape mixture into one-inch balls.
1 TBS olive oil
24 ounce jar of your favorite marinara sauce (we LOVE Roa’s Marinara Sauce)
1 pound package of spaghetti or linguini
Heat a large skillet over medium-high heat and add 1 TBS. olive oil. Swirl pan to cover bottom of pan with oil. Add meatballs to pan and cook 5 minutes turning with tongs to brown meatballs on all ‘sides.’ Add your favorite 24-ounce jar of marinara sauce, reduce heat to medium-low, cover, and simmer meatballs for 20-25 minutes.
Prepare noodles according to package, reserving one cup of the pasta water. Drain noodles, place in large bowl and combine with meatballs and sauce. If sauce is thick you can add some of the pasta water to your liking. Sprinkle with Parmesan cheese.