Photo: Spicy Turkey Meatballs and Spaghetti Recipe
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
Directions
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.
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By odaylindacallie...
New Port Richey...
on May 16, 2013
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I made a few changes because of the ingredients that I had on hand. I used Hot Italian Sausage and added more parsley and garlic powder, because I really like garlic. They were the best meatballs that I ever had, even with the changes that I made. I am 70 years young, so that means that I've eaten a lot of meatballs, the ones that I have made and other peoples and these are far superior!!
By Val Halla
South Florida
on May 16, 2013
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Excellent meatballs! I halved the recipe as it is two of us and we didn't want to eat this all week and even though there is still some left over the hubby is already asking me when I will be making this again. The addition of breadcrumbs with milk really keep these meatballs from getting dense and tough like hockey pucks, which is what happens to my turkey burgers. I will try this trick next time. The asiago cheese is a refreshing change from the usual mozzarella or Parmesan. The Rao's sauce also was a nice choice, not too tomato tasting. Good job Ina, thanks.
By moorew958@yahoo.com
Delray Beach, FL
on May 14, 2013
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Made this for a big dinner party last weekend everyone loved them and i wish I had made more. Later in the year I can use the meat mixture and turn it into an Italian stuffing for Thanksgiving. Ina this recipe rocks!
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