Description
Ina Garten’s turkey meatballs offer a delightful Italian-inspired dish packed with herbs and Parmesan. Savory, tender morsels complement any pasta or can be served as an elegant appetizer that will satisfy and impress guests.
Ingredients
Scale
- 900 g (2 lbs) ground turkey (85% to 92% lean)
- 225 g (8 oz) sweet Italian pork sausage, casings removed
- 115 g (4 oz) thinly sliced prosciutto, finely chopped
- 100 g (3.5 oz) freshly grated aged Asiago cheese
- 120 g (4.25 oz) minced fresh parsley
- 3 cups (240 g or 8.5 oz) 1-inch diced bread cubes from rustic bread, crusts removed
- ⅔ cup (160 ml or 5.4 fl oz) whole milk
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsps (45 ml or 1.5 fl oz) good olive oil, plus extra for brushing the meatballs
- 3 jars (680 g or 24 oz) good marinara sauce, such as Rao’s
- 900 g (2 lbs) dried spaghetti, such as De Cecco
- Freshly grated Parmesan (or Asiago) cheese, for serving
Instructions
- Preparation: Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) and line two sheet pans with parchment paper.
- Breadcrumb Mixture: Pulse bread cubes in food processor, transfer to bowl, and soak with milk for 5 minutes to create a moist base.
- Meat Combination: In a large mixing bowl, blend ground turkey, italian sausage, prosciutto, Asiago cheese, parsley, oregano, red pepper flakes, and seasonings. Integrate milk-soaked breadcrumbs, olive oil, and whisked eggs until uniformly combined.
- Shaping: Craft uniform meatballs approximately 5 centimeters in diameter using clean hands. Distribute evenly across prepared sheet pans and lightly brush with olive oil to enhance browning.
- Roasting: Bake meatballs for 35-40 minutes, rotating pans midway to ensure consistent golden-brown coloration and thorough cooking.
- Sauce Preparation: While meatballs roast, warm marinara sauce in a large, low-sided pot and prepare for simmering.
- Finishing: Transfer fully cooked meatballs directly into marinara sauce. Simultaneously, cook spaghetti in salted boiling water until al dente.
- Serving: Drain pasta, plate, and top with meatballs and sauce. Garnish with freshly grated Parmesan or Asiago cheese for a delectable final touch.
Notes
- Bread Soaking Technique: Milk-soaked breadcrumbs help create incredibly tender, moist meatballs by adding moisture and softening the meat mixture.
- Gentle Mixing Strategy: Use a fork and mix ingredients minimally to prevent tough, dense meatballs that can result from overworking the protein.
- Uniform Size Matters: Craft meatballs consistently around 2 inches in diameter to ensure even cooking and balanced texture throughout.
- Flavor Layering Tip: Combining multiple proteins like turkey, sausage, and prosciutto creates complex, rich flavor profiles that elevate the standard meatball recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg