Turkey Meatballs Debi Mazar and Gabriele Corcos   From Every Day with Rachael Ray May 2008 SERVES 6 Prep Time: 15 min Cook Time: 30 min 1 1/2 cups seasoned bread crumbs 1 small onion, finely chopped 1 large egg 1/2 cup chopped flat-leaf parsley 1/4 cup grated parmesan cheese Salt and pepper 2 pounds ground turkey 1/4 cup extra-virgin olive oil 2 cups chicken broth 1. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined. Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. 2. In a large nonstick skillet, heat the olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned, about 8 minutes. Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed. Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.

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