Directions

1. 1. Combine the yellow onions, green onions, garlic, parsley leaves and fresh basil in a stainless steel bowl, and blend well.
2. 2. Place the mixture into a food processor with a knife blade, and pulse to chop. Do not puree.
3. 3. Place the Italian bread into the bowl of the food processor, and chop into crumbs.
4. 4. In a very large mixing bowl, combine the chopped vegetables, cheese, bread crumbs, broth, egg and seasonings, and blend well.
5. 5. Add the ground turkey. Blend well by hand only, being very careful not to overmix. Refrigerate for 30 minutes. Meatballs must be formed and cooked within 4 hours of mixing preparation.
6. 6. Form the meatballs with a #16 scoop. Round by hand with a thin coating of oil on your hands.
7. 7. Fry the meatballs in oil in a cast-iron skillet (oil temperature 340°F) until they’re golden brown on all sides, and cook to 165°F internal temperature.
8. 8. After the meatballs are cooked, allow them to cool for 20 minutes. Serve over marinara sauce or Sauce Pizzaiolo.
9. 9. To serve, pour some sauce in a serving casserole and arrange 3 meatballs on top. Over the meatballs, sprinkle the ricotta and chopped pistachio nuts. Garnish with a slice of French bread on the side.
10. 10. To store, place the meatballs in a container, covered with marinara sauce. Label, date and refrigerate. To reheat, place the meatballs and sauce in a heavy-duty saucepan (1 quart of sauce and 1 ¼ cups of water per 20–25 meatballs). Bring to a boil, and simmer for 30–35 minutes.