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Nonna’s Homemade Italian Meatballs

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Nonna’s Homemade Italian Meatballs are tender, juicy, and packed with comforting Italian flavor. Made with a rich blend of ground turkey and chicken, garlic, herbs, and perfectly soaked breadcrumbs, these meatballs are a timeless family favorite that pairs beautifully with pasta, sauce, or fresh bread.

Ingredients

  • 1 lb ground chicken
  • 1 lb ground turkey
  • 1/2 to 3/4 cup breadcrumbs
  • 1/2 cup low sodium beef broth or milk
  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion, finely minced
  • 2 large eggs
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil and lightly grease it.
  2. In a small bowl, combine breadcrumbs and beef broth (or milk). Stir until absorbed and let sit for a few minutes to soften.
  3. Heat olive oil in a skillet over medium heat. Add minced onion and sauté until soft and translucent. Remove from heat and allow to cool slightly.
  4. In a large bowl, combine ground turkey, ground chicken, soaked breadcrumb mixture, sautéed onion, eggs, garlic, Italian seasoning, crushed red pepper flakes, salt, pepper, and Parmesan cheese if using.
  5. Gently mix with your hands until just combined. Do not overmix.
  6. Shape mixture into meatballs about 1 1/2 inches in diameter and place evenly spaced on prepared baking sheet.
  7. Bake for 20 to 25 minutes, or until cooked through and lightly browned (internal temperature should reach 165°F).
  8. If desired, transfer baked meatballs to warm marinara sauce and simmer for 10 to 15 minutes before serving.

Notes

  • Soaking the breadcrumbs helps create a tender texture and prevents dryness.
  • You can use all ground turkey for a firmer texture.
  • Add chopped fresh parsley or basil for extra freshness.
  • For cheese-stuffed meatballs, insert a small cube of mozzarella in the center before baking.
  • Freeze cooked meatballs for up to 3 months in a freezer-safe container.
  • Avoid overmixing and overbaking to keep meatballs moist.

Nutrition

Find it online: https://yumfamilyrecipes.com/nonnas-homemade-italian-meatballs/