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Name: Spicy Turkey Meatballs - INA
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 3 cups 3 cups (1-inch diced) bread cubes from a round rus; 2/3 cup Whole milk; 2 pounds ground turkey (88% – 92% lean)

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INGREDIENTS

3 cups 3 cups (1-inch diced) bread cubes from a round rus
2/3 cup Whole milk
2 pounds ground turkey (88% – 92% lean)

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Turkey Meatballs - INA

3 cups 3 cups (1-inch diced) bread cubes from a round rus
2/3 cup Whole milk
2 pounds ground turkey (88% – 92% lean)

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.

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 8 Servings

Calories: 3
Calories from Fat: 1 (33%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.5mg		0 %
Sodium 2mg		0 %
Potassium 7.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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