Wednesday, September 7, 2011

Spicy Turkey Meatballs

I mentioned that I was making this recipe the other day on Twitter and so many of you asked for the recipe that I decided to post it!

These are SO good. Really, really, really good. Yes, there are a lot of ingredients but this is so worth is and it makes about 40 two inch meatballs - so we eat half (and it lasts two days) and freeze the other half of the batch. It takes a few hours but that is four days worth of dinners.

*Note: My store didn't have sweet Italian sausage so I used mild! It was just as great as it is with the sweet!

Spicy Turkey Meatballs

source: Ina Garten, How Easy Is That?

3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed

2/3 cup whole milk

2 lbs ground turkey (88% – 92% lean)

1/2 lb sweet Italian pork sausage, casing removed

4 oz thinly sliced prosciutto, finely chopped

1 cup freshly grated Asiago cheese

1/2 cup minced fresh parsley

1 tsp dried oregano

1 tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper

3 tbsp good olive oil plus, extra for brushing meatballs

2 extra large eggs, lightly beaten

3 (24-oz) jars good marinara sauce, such as Rao’s

2 lbs dried spaghetti, such as De Cecco

Freshly grated Parmesan cheese, for serving

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.

Pour the marinara into a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

Fresh out of the oven:
Soaking in the marinara hot tub:
The frozen batch:
Finish product! Served on whole wheat pasta with broiled garlic bread!

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