Classic Italian Turkey Meatballs

Name: Classic Italian Turkey Meatballs
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams ground dark turkey meat; 1 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper, plus more to season; 237 milliliters plain breadcrumbs; 2 kilograms crushed tomatoes; 2 larges eggs, at room temperature; 2 teaspoons finely ground fennel seeds; 59 milliliters chopped fresh basil; 177 milliliters chopped fresh basil; 2 cloves garlic, minced; 3 large cloves garlic, smashed and peeled; 1 Tbsp ketchup, optional; 1 teaspoons kosher salt; 118 milliliters low-sodium chicken broth, optional; 59 milliliters extra-virgin olive oil; 6 servings Extra-virgin olive oil, for drizzling; 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season; 1 small onion, finely chopped; 2 teaspoons dried oregano; 118 milliliters finely grated Parmesan, plus more for serving; 59 milliliters chopped fresh Italian parsley; 454 grams spicy Italian turkey sausage links, casings removed; 1 Tbsp tomato paste; 59 milliliters whole milk, at room temperature

Classic Italian Turkey Meatballs might be just the main course you are searching for. This recipe makes 6 servings with 683 calories, 42g of protein, and 41g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have ground turkey meat, basil, olive oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend.

Ingredients you will need

Tomato Paste

Breadcrumbs

Meatballs

Parmesan

Ketchup

Parsley

Garlic

Onion

Pepper

Basil

Egg

Milk

Salt

Equipment you will use

Wooden Spoon

Bowl

Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Ingredients you will need

Ground Pork Sausage

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs).

Ingredients you will need

Ice Cream

Meatballs

Meat

Equipment you will use

Ice Cream Scoop

Place the meatballs on a heavy nonstick baking sheet, spacing apart.

Ingredients you will need

Meatballs

Equipment you will use

Baking Sheet

Drizzle with olive oil and bake until cooked through, 15 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Oven

Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Seasoning

Oregano

Fennel

Basil

Sauce

Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.

Ingredients you will need

Chicken Stock

Tomato Sauce

Meatballs

Sauce

Serve with grated Parmesan alongside.

Ingredients you will need

Parmesan

Equipment

Ingredients

Servings:

454grams

ground dark turkey meat 1teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper, plus more to season 237milliliters

plain breadcrumbs 2kilograms

crushed tomatoes 2larges

eggs, at room temperature 2teaspoons

finely ground fennel seeds 59milliliters

chopped fresh basil 177milliliters

chopped fresh basil 2cloves

garlic, minced 3large cloves

garlic, smashed and peeled 1Tbsp

ketchup, optional 1teaspoons

kosher salt 118milliliters

low-sodium chicken broth, optional 59milliliters

extra-virgin olive oil 6servings

Extra-virgin olive oil, for drizzling 1large

onion, finely chopped 1 teaspoon kosher salt, plus more to season 1small

onion, finely chopped 2teaspoons

dried oregano 118milliliters

finely grated Parmesan, plus more for serving 59milliliters

chopped fresh Italian parsley 454grams

spicy Italian turkey sausage links, casings removed 1Tbsp

tomato paste 59milliliters

whole milk, at room temperature

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.