Turkey Meatballs (Polpettone di Tachino)

Show: Molto MarioEpisode: Neapolitan Oesteria

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
50 min
Level:
--
Yield:
6 servings

Times:

Prep: 2 hr 30 min
Inactive Prep: --
Cook: 50 min
Total:: 3 hr 20 min

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Ingredients

8 to 10 slices day-old bread, to yield 4 cups of 1-inch cubes
2 pounds ground turkey breast
1/4 pound prosciutto, cut into 1/8-inch dice
1/2 pound fresh, sweet Italian turkey sausage, out of its skin
3 eggs
1/4 cup Parmigiano-Reggiano
1/4 cup plus 1/4 cup pecorino
2 bunches Italian parsley, chopped to yield 1/2 cup, plus1 bunch, chopped to yield 1/4 cup
Several gratings nutmeg
4 tablespoons plus 4 tablespoons extra-virgin olive oil
Salt and pepper
1 cup Basic Tomato Sauce, recipe follows
1/2 cup dry white wine

Directions

Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey. 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. 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. Add the tomato sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley.

BASIC TOMATO SAUCE
Recipe copyright 2000, Mario Batali. All rights reserved.
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. 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. Yield: 4 cups

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Comments & Reviews

recipe Turkey Meatballs (Polpettone di Tachino)
Jennifer Uniondale, NY 10-28-2009
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Yummiest Turkey Meatballs
Rated: 5 stars out of 5

Turkey meatballs can be so dry but these were moist like beef or pork! A+++
recipe Turkey Meatballs (Polpettone di Tachino)
ANNE Seattle, WA 06-05-2007
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scrumptious
Rated: 5 stars out of 5

I tried these after a reviewer of Everyday Italian's turkey meatballs said that Mario's are a little better. I would have to... agree, although they take more time. The only problem I had was that the tomato sauce dried up while the meatballs baked in the oven (although the spoonful of remaining sauce was delicious, concentrated, and carmelized). I'm going to try adding more tomato sauce next time. It's a keeper.Read more
recipe Turkey Meatballs (Polpettone di Tachino)
Anonymous 09-26-2006
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Kick A*s Meatballs
Rated: 5 stars out of 5

(turky balls ~__~)
recipe Turkey Meatballs (Polpettone di Tachino)
ALLISON oakland, NJ 07-22-2006
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Unbelievable
Rated: 5 stars out of 5

These meatballs are worth the effort. They freeze well too. Giada's are almost as good and not as much work. These I make... to really impressRead more
recipe Turkey Meatballs (Polpettone di Tachino)
Anonymous 01-26-2006
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Two cooks from El Segundo, CA give this 5 stars.
Rated: 5 stars out of 5

These meatballs came out amazing, my partner is not fond of turkey meat balls, however, he loved these. I did not have any... pecorino cheese so used all parmesan. I also used a mixture of of ground turkey instead of just breast meat. I made a more hearty sauce that simmered all day. The left overs were even better on meatball subs with melted provalone cheese for lunch the next day.Read more
recipe Turkey Meatballs (Polpettone di Tachino)
EMILY Ellicott City, MD 02-12-2005
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Tasty & tender
Rated: 5 stars out of 5

I was skeptical about turkey meatballs, only health freaks would substitute for beef and pork! Well, only Mario or someone... from Italy could have gotten me to try these. They were very easy to make. You need a few hours to let the sauce simmer, but at least you don't have to stand over it. In my opinion, these meatballs are better than any beef/pork/veal combination I've tried (and I've tried many). They were tender, juicy, tasty, and the sauce complimented them perfectly. I have to admit that the fact that they weren't fattenening made the dish even more enjoyable and less heavy. I followed the recipe completly except I had to substitute vermouth for white wine and homemade wheat bread for white, it turned out fine as always. I would suggest not to skimp on the bread as that is what makes the balls tender and definitly use a white wine and not red in this case to compliment poultry.Read more