Turkey Meatballs (Polpettone di Tachino)

Name: Turkey Meatballs (Polpettone di Tachino)
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 8 slices day-old bread, to yield 4 cups of 1-inch cubes; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 118 milliliters dry white wine; 3 eggs; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 907 grams ground turkey breast; 227 grams fresh, sweet Italian turkey sausage, out of its skin; 6 servings Several gratings nutmeg; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 59 milliliters Parmigiano-Reggiano; 2 bunches Italian parsley, chopped to yield 1/2 cup, plus1 bunch, chopped to yield 1/4 cup; 59 milliliters pecorino; 113 grams prosciutto, cut into 1/8-inch dice; 6 servings Salt, to taste; 6 servings Salt and pepper

Turkey Meatballs (Polpettone di Tachino) might be just the main course you are searching for. This recipe serves 6. One serving contains 723 calories, 56g of protein, and 39g of fat. If you have eggs, salt, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes.

Instructions

Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey.

Ingredients you will need

Whole Turkey

Bread

Water

Add the prosciutto, sausage, eggs, Parmigiano, 1/4 cup pecorino, 1/2 cup parsley, nutmeg and 4 tablespoons of olive oil and mix lightly. Season with salt and pepper and form the mixture into 3-inch balls.

Ingredients you will need

Salt And Pepper

Pecorino

Prosciutto

Olive Oil

Parsley

Sausage

Nutmeg

Egg

Place the balls on a sheet tray, cover with parchment and chill for 1 hour in the refrigerator. Preheat the oven to 375 degrees F. In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides.

Ingredients you will need

Meatballs

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add the tomato sauce and the wine and bake for 30 minutes.

Ingredients you will need

Tomato Sauce

Wine

Equipment you will use

Oven

Serve with the remaining pecorino and parsley.

Ingredients you will need

Pecorino

Parsley

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce