Giada De Laurentiis Meatball Recipe
Giada de Laurentiis is a well-known Italian-American chef who has made her mark in the culinary world with her classic Italian dishes. Her simple yet flavorful dishes have been enjoyed by viewers around the world on shows such as The Food Network’s Everyday Italian and Giada at Home. One of her signature dishes is her Italian meatballs, which she often serves with tomato sauce. The accompanying sauce adds the perfect finishing touch. Enjoy this delicious dish at your next family dinner or special occasion!
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Servings: 3 people
Calories: 345kcal
Equipment
- Large Bowl
Ingredients
Meatballs:
- 1/2 small onion finely chopped, adding a mild and slightly sweet taste, providing texture and enhancing the overall flavor of the meatballs.
- 3/8 teaspoon kosher salt enhancing the natural flavors of the dish, ensuring a well-balanced seasoning in the meatballs.
- 1/8 tablespoons chopped fresh Italian parsley providing a vibrant green color and mild flavor, adding freshness and a hint of sweetness to the dish.
- 1 large egg at room temperature, acting as a binding agent, helping to hold the ingredients together and create a cohesive mixture.
- 1/2 pound spicy Italian turkey sausage links casings removed, providing a flavorful and slightly spicy taste, adding a bold and zesty element to the meatballs.
- 1/2 cup plain breadcrumbs providing a crispy and golden coating, adding texture and a satisfying crunch to the dish.
- 1/8 tablespoons whole milk at room temperature, adding moisture and richness to the meatball mixture, resulting in tender and juicy meatballs.
- 1/4 cup finely grated Parmesan plus more for serving, offering a nutty and savory taste, creating a rich and cheesy element to the meatballs.
- 1/8 tablespoons chopped fresh basil adding a fresh and herbaceous note, enhancing the overall flavor profile of the meatballs.
- 1/2 pound ground dark turkey meat offering a lean and healthier alternative to traditional beef, adding a meaty and satisfying element to the meatballs.
- 1/2 tablespoon ketchup optional, offering a tangy and slightly sweet taste, adding depth and complexity to the meatballs.
- Extra-virgin olive oil for drizzling, adding a rich and fruity note, enhancing the overall flavor and providing a delightful golden crust to the meatballs.
- 1/2 tablespoon tomato paste providing a concentrated and rich tomato flavor, enhancing the overall taste of the meatballs.
- 1/4 teaspoon freshly ground black pepper adding a subtle heat and depth of flavor to the meatballs.
- 1 clove garlic minced, releasing its aromatic and savory essence, enhancing the overall flavor profile of the meatballs.
Sauce:
- 1/2 large onion finely chopped, adding a mild and slightly sweet taste, providing texture and enhancing the overall flavor of the sauce.
- 1 teaspoon dried oregano infusing the sauce with a robust and savory flavor, enhancing the overall taste of the dish.
- 1/2 teaspoon kosher salt plus more to season, enhancing the natural flavors of the dish, ensuring a well-balanced seasoning in the sauce.
- 1 1/2 cloves garlic smashed and peeled, releasing its aromatic and savory essence, infusing the sauce with a delicious garlicky flavor.
- 1/4 cup low-sodium chicken broth optional, adding a savory and umami-rich note, enhancing the overall depth of flavor in the sauce.
- 3 tablespoons chopped fresh basil offering a fresh and herbaceous note, adding brightness and a vibrant green color to the sauce.
- 1 teaspoon finely ground fennel seeds providing a distinct and aromatic taste, adding depth and complexity to the sauce.
- 1/8 tablespoons extra-virgin olive oil adding a rich and fruity note, enhancing the overall flavor of the sauce.
- One 14-ounce can crushed tomatoes creating a rich and velvety tomato base, adding a comforting and flavorful element to the sauce.
- 1/4 teaspoon freshly ground black pepper plus more to season, adding a subtle heat and depth of flavor to the sauce.
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the breadcrumbs, Parmesan, basil, and parsley.
- In a separate bowl, whisk together the milk, ketchup (if using), tomato paste, salt, and pepper until smooth. Pour this mixture into the breadcrumb mixture and stir until evenly combined.
- Add the eggs, garlic, and onion to the mixture and use a fork or your hands to thoroughly combine all of the ingredients.
- Add the turkey meat and sausage links to the bowl and mix with your hands until everything is just combined (it should still be slightly lumpy).
- Line a baking sheet with parchment paper and lightly oil it.
- Using your hands, form the mixture into 1-inch meatballs and place them on the baking sheet (you should have about 30-35 meatballs total). Drizzle a little olive oil over the top of each meatball.
- Bake the meatballs for 25-30 minutes, or until they are cooked through and golden brown on top.
- While the meatballs are baking, prepare the sauce: heat the olive oil in a large skillet over medium heat. Add the garlic, onion, salt, and pepper and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes. Add the basil, fennel seeds, and oregano to the pan and cook for another minute.
- Add the crushed tomatoes and chicken broth (if using) to the skillet and bring to a simmer. Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked meatballs to the sauce and stir gently to coat them in the sauce. Simmer for an additional 5 minutes, or until heated through. Serve with your favorite pasta and a sprinkle of Parmesan cheese!
Notes
- To make the meatballs faster, you can use a mini food processor to quickly chop the onion and garlic.
- If you don’t have fresh herbs, dried ones will work just as well.
- For extra flavor, add 1/4 teaspoon of red pepper flakes to the sauce with the other spices.
- Add some chopped olives to the sauce for a salty, briny flavor.
- To make the meatballs even more flavorful, add 1/2 teaspoon of smoked paprika or 1/4 teaspoon of cumin.
- For a shortcut, you can use store-bought marinara sauce instead of making your own!
