Everytime I make meatballs - I just kinda wing it - I mean how hard can it be? It's meat and you roll it into a ball!! LOL. This time, I decided to write down the recipe for my own knowledge and I'm sharing it with you!
This makes A LOT of meatballs - but with my family of 5 (all 3 kids are under 8) there were NO leftovers...
1 1/2 lbs ground turkey
1 1/2 lbs ground italian sausage (I use mild b/c of my kids - but feel free to go crazy!)
2 c Panko (Japanese breadcrumbs)
2 T Emeril's Essence (original Bam)
2 t parsley
2 t oregano
Fav Marinara sauce
Get your hands in there and mix all those ingredients together. Use your Tablespoon to help you eyeball your meatballs size wise. I use a generous, heaping Tablespoon full for each meatball.
Fill the bottom of a large pan - about 1/4 inch full - of EVOO. Heat the oil on medium for just a minute or two before adding your meatballs. Cook a couple of minutes on all sides (you know when one side is done - it'll be nice and brown.
Make sure your pan isn't too hot - if it is, you will end up with nice browned meatballs and all sides - but they will be raw in the middle. You want to really let those meatballs take their time to cook so that the outside and insides are cooking evenly. I have a very large pan, so I only had to do 2 batches. I poured out the oil in between batches - just out of preference. If you do swap out your oil, make sure to clean up any oil that dripped over the side/bottom of your pan. If you don't carefully check that - that oil will catch on fire. Are you scrred? Don't be - I'm just giving you a few tips to make everything easy peasy and have everything run smoothly.
Meanwhile, in another pan (large enough to include the meatballs) heat your fav marinara sauce. When all of your meatballs are finished, add them to the marinara and let simmer just a few minutes - you don't want your meatballs to get too soggy. SERVE!!