Turkey Meatballs

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Turkey Meatballs

Published on October 26, 2015 | By |
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There are a million versions of turkey meatballs out there.  What makes these special is how moist and juicy they remain, despite being relatively lean.  The secret is the long braise with the tomato sauce, which gives the meatballs a rich, velvety texture and creates a silky sauce.  With a side of braised greens, a good loaf of bread and a rustic red wine like this Chianti Classico, you’ve got a perfect dinner party meal.

Makes 6-8 servings

Ingredients

  • 2 ½ lbs ground turkey
  • 4 oz prosciutto, finely minced (optional)
  • 1 bunch parsley
  • 1/2 lb rustic WW bread, torn into pieces
  • 1 cup fresh ricotta, drained
  • 3 eggs
  • 1/4 cup milk
  • 4 oz grated pecorino cheese
  • 3 garlic cloves
  • 1/2 tsp hot red pepper flakes
  • 1 tsp sea salt
  • 1 1/2 tsp fennel seed
  • 2 tsp dried oregano
  • BRAISING LIQUID:
  • 1 28 oz can San Marzano tomatoes with juices
  • 2 TBSP extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 tsp sea salt
  • 2 TBSP fresh oregano
  • GARNISH:
  • Grated Parmesan or Pecorino cheese
  • Fresh basil or oregano
  • Extra virgin olive oil

Instructions

  • 1. Preheat the oven to 400°. Put the bread, garlic cloves and parsley in a food processor and process into fine crumbs. Add the pecorino, salt, pepper flakes, fennel seed and oregano, and mix well. In a separate bowl, lightly beat the eggs, then add in milk and ricotta, stirring just enough to break up large clumps of ricotta.
  • 2. Add the bread-parsley mixture and the ricotta mixture to the meat and continue to mix by hand just until incorporated. Form the mixture into golf ball size meatballs and place on two oiled, rimmed baking sheets. Be sure to leave space in between the balls - you don’t want them too crowded or they won’t brown on all sides. Bake until browned, about 15 minutes. When done, reduce the oven temperature to 300°.
  • 3. While the meatballs are cooking, make the the braising liquid: throw the tomatoes, oil, wine and oregano in a blender and blitz until smooth. Season to taste with salt and pepper.
  • 4. Transfer the meatballs to a large roasting dish (now they should be nestled in snugly) and pour the braising liquid over them (they should barely be covered). Bake the meatballs at 300° for 1 1/2 hours. Allow to cool slightly in the braising liquid.
  • 5. To serve, sprinkle the dish with Parmesan and a generous pour of olive oil, making sure to scoop up the braising liquid with the meatballs. Can be made in advance; to serve, simply reheat the meatballs in the braising liquid.
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