Two Italian meatball recipes from Giada De Laurentiis are Italian turkey meatballs and mini meatballs. The turkey meatballs use dark turkey meat and Italian turkey sausage, while the mini meatballs use beef, veal and pork.
For 24 turkey meatballs, add 1 cup of plain breadcrumbs, 1/2 cup of finely grated Parmesan cheese, 1/4 cup of chopped, fresh basil, 1/4 cup of chopped, fresh Italian parsley and 1/4 cup of room-temperature whole milk to a large bowl. Mix in 1 tablespoon of ketchup, 1 tablespoon of tomato paste, 3/4 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper and 2 large, room-temperature eggs. Combine with 2 cloves of minced garlic and 1 small, finely chopped onion.
Remove the casings from 1 pound of spicy Italian turkey sausage links. Mix thoroughly the spicy sausage, breadcrumb mixture and 1 pound of ground dark turkey meat. Form 1 1/2-inch balls and space them apart on a heavy, non-stick baking sheet. Drizzle with extra-virgin olive oil and bake in a preheated, 400-degree F oven for 15 minutes.
For mini meatballs, whisk together 1 small, grated onion, 1/4 cup of chopped, fresh Italian parsley, 1 large egg, 3 tablespoons of ketchup and 3 cloves of minced garlic. Mix in 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, 2/3 cup of grated Parmesan cheese and 1/4 cup of dried Italian-style breadcrumbs. Combine with 6 ounces each of ground beef, ground veal and ground pork. Make 1 1/4-inch meatballs and set aside. Heat 1/3 cup of extra-virgin olive oil in a frying pan over medium-high heat. Saute 1/3 third of the meatballs until completely browned. Transfer to a plate and repeat. Drain the oil, put the meatballs back in the frying pan and cook with 26 ounces of marinara sauce for about 10 minutes.