Meatballs

This is a spaghetti and meatballs recipe that my dad makes. He found this in a Roman Catholic church cookbook in the 1970s and has made it on special occasions ever since. It’s perfectly Italian-American and major comfort food.

1lb ground turkey thighs
minced clove garlic
fennel seeds
minced parsley
salt, pepper
1/2 cup bread crumbs
1/3 cup grated Parmesan
1 egg

Mix turkey and spices, then add the bread crumbs, cheese, and egg. Form into golfball-sized meatballs and fry in olive oil until brown on all sides. Meanwhile, bring one 28oz. can tomatoes, one 7oz. can tomato paste, and 1 cup of water to a simmer. Add one chopped (raw) onion and salt to taste. Add meatballs and simmer for 30 minutes. Serve over spaghetti — the sauce should cover 1 lb. spaghetti and serve 4-6.

Adapted from A Treasury of Favorite Italian Recipes by the St. Theresa Guild of Holy Rosary Church, Bridgeport, CT. The original recipe was contributed by Theresa Bucci.

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2 Responses to “Meatballs”


  1. 1 Simple&Free January 8, 2010 at 1:44 am

    No self-respecting Italian ever made meatballs (in 1970) with ground turkey….this must be the Armenian version.

    • 2 Walter Popp March 12, 2010 at 6:54 am

      Simple&Free is right, besides the book page reproduced doesn’t mention turkey, just ‘chop meat’. Also the preparation of the tomato sauce is a bit frugal.

      Nice initiative, though.


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