Sunday, October 14, 2012

Classic Italian Turkey Meatballs

I couldn't figure out a good way to pin this from the Today Show site. I'm posting the recipe here so that I can find it.

Classic Italian Turkey Meatballs
Giada De Laurentiis


For meatballs
  • 1 cup plain bread crumbs
  • 1/4 cup whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 small onion, finely chopped*
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground dark turkey meat
  • 1 pound spicy Italian turkey sausage links, casings removed
  • Extra-virgin olive oil, for drizzling

For sauce
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large garlic cloves, smashed and peeled
  • 2 teaspoons dried oregano
  • 2 teaspoons finely ground fennel seeds
  • 2 (28-ounce) cans crushed tomatoes
  • 3/4 cup chopped fresh basil leaves
  • 1/2 low-sodium chicken broth

For serving
  • Grated parmesan cheese

Preheat the oven to 400 degrees F.

For the meatballs: In a large bowl, combine the bread crumbs, milk, eggs, onion, Parmesan cheese, ketchup, basil, parsley, tomato paste, garlic, salt, and pepper. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers gently mix all the ingredients until thoroughly combined.

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 11/2-inch balls (about 22 to 24 meatballs). Place the meatballs on a heavy non-stick baking sheet, spacing apart. Drizzle with olive oil and bake for 15 minutes until cooked through.

For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the onions, garlic, salt, and pepper. Cook for 5 to 6 minutes. Add the crushed tomatoes, oregano, fennel, and 1/2 cup basil. Bring to simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, about 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper, if desired.

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.

Serve with grated Parmesan cheese alongside.

*Cook's note: You can either finely chop the onion by hand or in a food processor. Coarsely chop the onion and add them to the processor bowl. Pulse until finely chopped.
Serving Size

Makes 4 to 6 servings


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