Description
Ina Garten’s spicy turkey meatballs & spaghetti embodies rustic Italian-American comfort cuisine with bold, zesty flavors. Hearty ingredients and simple techniques create a satisfying meal that will delight you at the dinner table.
Ingredients
Scale
- 2 lb ground turkey (85% to 92% lean)
- 0.5 lb sweet Italian pork sausage (casings removed)
- 4 oz thinly sliced prosciutto (finely chopped)
- 2 extra-large eggs (lightly beaten)
- 1 cup freshly grated aged Asiago cheese
- 3 cups bread cubes (1-inch-diced, from a round rustic bread, crusts removed)
- 0.67 cups whole milk
- Freshly grated Parmesan cheese (for serving)
- 0.5 cup minced fresh parsley
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 tbsps good olive oil (plus extra for brushing the meatballs)
- 3 (24-oz) jars good marinara sauce (such as Rao’s)
- 2 lb dried spaghetti (such as De Cecco)
Instructions
- Oven Preparation: Preheat oven to 200°C / 400°F and line two baking trays with parchment paper.
- Bread Crumb Preparation: Pulse bread cubes in a food processor, transfer to a mixing bowl, and saturate with milk to soften for 5 minutes.
- Meatball Mixture: Combine ground turkey, Italian sausage, prosciutto, moistened bread crumbs, Asiago cheese, parsley, oregano, red pepper flakes, salt, and black pepper in a large bowl. Integrate beaten eggs and olive oil, mixing gently with hands until just combined.
- Meatball Shaping: Form uniform 2-inch meatballs, placing them on prepared baking trays with slight spacing. Brush lightly with olive oil to promote golden browning.
- Baking Process: Roast meatballs in preheated oven for 35-40 minutes until golden and fully cooked through.
- Sauce Preparation: Warm marinara sauce in a large pot over medium-low heat until gently simmering.
- Sauce Infusion: Transfer baked meatballs into simmering marinara, allowing them to absorb flavors for 5-7 minutes.
- Pasta Cooking: Boil salted water and cook spaghetti until al dente, then drain completely.
- Serving: Plate spaghetti, top with three meatballs per serving, ladle additional marinara sauce, and garnish with freshly grated Parmesan cheese.
Notes
- Meat Mixture Mastery: Avoid overmixing the ingredients to prevent dense, tough meatballs; use a light hand when combining to maintain a tender texture.
- Bread Crumb Technique: Soaking bread crumbs in milk creates a softer, more moisture-rich meatball that helps prevent dryness during baking.
- Browning Boost: Brushing meatballs with olive oil before roasting enhances golden-brown color and helps lock in moisture for a more flavorful result.
- Temperature Precision: Use a meat thermometer to ensure ground turkey reaches an internal temperature of 165°F for safe consumption while maintaining juiciness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 510
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 150 mg