Yesterday I read all about the delicious turkey meatballs she'd prepared. Her pictures were lovely, and the dish seemed simple. It's Ina Garten's spicy turkey meatball recipe, but as the pictures were what lured me in, I'm giving full credit to Ms. G.R.I.T.S. All it took was one glance at the pictures for my little boy to jump in with, "Please mom, please? I like meatballs!"
Hmmm. Apparently he did not receive the memo about the "spaghetti" part of the meal.
Regardless, we knew we had to give it a whirl right away. It took about 20 minutes to prep, mix, and roll out the individual meatballs, but it was worth it. They were pretty and smelled both fresh and delicious. Yes, this was before they were baked.
Since it was for our little family of four, I halved the recipe, managing to still make 40 good sized meatballs. And even though I did roll each one by hand, you can use a small scoop to attain the meatball size you want. Whatever floats your boat!
By the time your meatballs are finished in the oven, your family (or friends) will be clamoring to eat. Since the meatballs incorporate fresh parsely, sweet sausage, asisago cheese, and olive oil, your home will smell incredibly fragrant. They'll follow their noses to the kitchen.
Feel free to pop some of your meatballs into your marinara, or if you have a scallywag like mine, serve them up plain. Either way, everyone will have a smile on their face and at the evening's end, a full stomach.
Ina Garten's Spicy Turkey Meatballs
Ingredients 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed 2/3 cup whole milk 2 pounds ground turkey (85-percent to 92-percent lean) 1/2 pound sweet Italian pork sausage, casings removed 4 ounces thinly sliced prosciutto, finely chopped 1 cup freshly grated aged Asiago cheese 1/2 cup minced fresh parsley 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 3 tablespoons good olive oil, plus extra for brushing the meatballs 2 extra-large eggs, lightly beaten 3 (24-ounce) jars good marinara sauce, such as Rao's 2 pounds dried spaghetti, such as De Cecco Freshly grated Parmesan (or Asiago) 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 to 40 minutes, until the tops are browned and the centers are completely cooked.
Pour the marinara sauce in 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.
Bon Appetit and enjoy your weekend!