Monster Meatballs
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
Ingredients
6 slices Texas toast
1 cup milk
1 1/2 pounds ground turkey
1 1/2 pounds ground sausage
2 cups finely grated Parmesan
1/4 cup minced fresh parsley, plus more for garnish
5 cloves garlic, minced
1 large onion, finely diced
Kosher salt and freshly ground black pepper
Olive oil, for frying
4 cups store-bought marinara
2 1/4 pounds bucatini, cooked, for serving
12 fresh basil leaves, chopped
Directions
- Soak the Texas toast in the milk in a shallow bowl for 10 minutes.
- Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
- Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
- Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
- To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.
