The Go-To Barefoot Contessa Turkey Meatballs Recipe for Dinner

Barefoot contessa turkey meatballs elevate ordinary weeknight dinners into something spectacular.

Regional culinary influences shine through these succulent, protein-packed spheres of deliciousness.

Smart home cooks recognize how strategic ingredient combinations transform basic proteins into memorable meals.

Mediterranean and Italian techniques inspire the rich, nuanced flavor profile of these tender morsels.

Traditional comfort food gets a modern, healthier twist with lean ground meat and aromatic herbs.

Weight-conscious families appreciate the balanced nutrition without sacrificing taste or satisfaction.

Impressive yet approachable, these meatballs promise a dining experience that delights every palate: gather around the table and savor each bite.

Savor the Savory Taste of Turkey Meatballs

• Elevate Flavor Complexity: These meatballs blend multiple premium ingredients like prosciutto, Asiago cheese, and turkey sausage, creating an incredibly rich and sophisticated taste profile that goes far beyond traditional meatball recipes.
• Master Gourmet Technique: The method of soaking bread crumbs in milk before mixing ensures incredibly tender, moist meatballs with a luxurious texture that melts in your mouth, showcasing professional culinary skill without complicated steps.
• Quick Weeknight Gourmet Meal: Despite featuring restaurant-quality ingredients, this recipe is surprisingly straightforward, taking just about 45 minutes from start to finish, making it perfect for busy home cooks wanting a delicious, impressive dinner without spending hours in the kitchen.
• One-Pan Simplicity: By baking meatballs on sheet pans and finishing them in marinara sauce, this recipe minimizes kitchen cleanup while maximizing flavor development, offering a stress-free cooking experience with restaurant-worthy results.

Essential Ingredients for Turkey Meatballs

• Turkey, Sausage, Prosciutto: Flavorful protein blend with a mix of lean and rich meats for depth and moisture.
• Asiago Cheese: Sharp Italian cheese that adds richness and complex savory notes to the meatballs.

• Bread Cubes, Milk: Classic pairing to create soft, tender meatball texture.
• Eggs: Natural binder that helps hold the meatball mixture together.
• Olive Oil: Adds moisture and helps prevent meatballs from becoming dry.

• Parsley, Oregano: Fresh herbs that provide bright, aromatic flavor.
• Red Pepper Flakes, Salt, Black Pepper: Seasonings that enhance overall taste with subtle heat and depth.
• Marinara Sauce: Classic Italian sauce for simmering and serving meatballs.
• Spaghetti: Traditional pasta for serving with meatballs.
• Parmesan or Asiago Cheese: Optional finishing cheese for extra flavor and richness.

Step-by-Step Guide for Turkey Meatballs

Step 1: Prepare Baking Station

Crank up your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Create Bread Crumb Mixture

Pulse bread cubes in a food processor until they become medium-sized crumbs. Transfer to a mixing bowl and pour milk over them. Let the mixture sit and soak for 5 minutes to soften.

Step 3: Mix Meatball Ingredients

• Ground turkey
• Italian sausage
• Prosciutto
• Asiago cheese
• Fresh parsley
• Dried oregano
• Red pepper flakes
• Salt
• Black pepper

Add the soaked bread crumbs, olive oil, and beaten eggs. Gently mix with a fork until ingredients are just combined. Avoid overmixing to keep meatballs tender.

Step 4: Shape and Bake Meatballs

Roll the meat mixture into 2-inch round balls. Place them carefully on prepared baking sheets. Lightly brush each meatball with olive oil. Bake for 35-40 minutes until they turn golden brown and reach an internal temperature of 165°F.

Step 5: Simmer in Marinara Sauce

Pour marinara sauce into a large, wide pot. Gently add the baked meatballs and bring to a gentle simmer. This helps enhance the flavor and keeps the meatballs moist.

Step 6: Cook Pasta

Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package instructions until al dente. Drain thoroughly.

Step 7: Serve and Garnish

Divide spaghetti among serving bowls. Top with hot meatballs and marinara sauce. Offer freshly grated Parmesan or Asiago cheese on the side for guests to sprinkle as they like.

Expert Hints for Turkey Meatballs

• Gentle Mixing Magic: Softly combine ingredients to prevent dense, chewy meatballs that lose their tender appeal.
• Bread Crumb Brilliance: Raid your kitchen for day-old bread to create perfectly textured crumbs that lock in moisture and flavor.
• Olive Oil Glaze Trick: Lightly brush meatballs with olive oil to achieve a beautiful golden-brown exterior and enhance overall taste.
• Doneness Detective: Slice into a meatball to confirm it's fully cooked, avoiding any raw center risks and ensuring food safety.
• Spice Master Move: Play with oregano and red pepper flakes to dial up or down the heat, making the recipe uniquely yours.

Keep Turkey Meatballs Fresh

• Freezer Preservation: Seal meatballs in heavy-duty freezer bags, removing all air to prevent freezer burn. Label each bag with the date and contents, ensuring maximum freshness for up to 3 months. Flatten bags for efficient space-saving storage.
• Refrigerator Storage: Transfer cooled meatballs to glass containers with tight-fitting lids to maintain optimal moisture and prevent odor absorption. Stack containers strategically to maximize refrigerator space. Consume within 3-4 days for best quality and flavor.
• Meal Prep Strategy: Break down large batches into smaller portion sizes before storing. Pack individual servings in separate containers for quick grab-and-go lunches or easy weeknight dinners. Place a small piece of parchment paper between layers to prevent sticking and make separation effortless.

Creative Spins on Turkey Meatballs

• Mediterranean Herb Fusion: Replace oregano with fresh rosemary and thyme, swap prosciutto for sun-dried tomatoes, and add crumbled feta cheese for a Greek-inspired flavor profile.
• Spicy Southwest Spin: Incorporate ground cumin, chopped jalapeños, and cilantro into the meatball mixture. Serve with a smoky chipotle marinara sauce and top with pepper jack cheese.
• Lean Protein Power: Substitute turkey with ground chicken, remove sausage, and add quinoa instead of bread crumbs for a healthier, protein-packed alternative. Include grated zucchini to maintain moisture and boost nutritional value.
• Asian-Inspired Fusion: Mix in minced ginger, green onions, and sesame oil. Replace marinara with a soy-ginger glaze and serve over sticky rice or cauliflower rice for a lighter option.

Closing Reflections on Turkey Meatballs

Savory meatballs from Barefoot Contessa’s kitchen transport taste buds to Italian comfort.

Luxurious ingredients like prosciutto and Asiago elevate classic turkey meatballs beyond ordinary expectations.

Mediterranean flavors dance through tender meat and aromatic herbs, creating culinary magic.

Hearty marinara bathes each perfectly crafted sphere with rich, robust complexity.

Spaghetti provides elegant canvas for these masterful protein medallions.

Passionate cooks craving authentic Italian-American cuisine will discover pure gastronomic delight – dive into this recipe, share your culinary adventure, spark conversation, and spread deliciousness across social platforms.

Barefoot Contessa Turkey Meatballs Recipe

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4.9 from 25 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Ina Garten’s Barefoot Contessa Turkey Meatballs bring Italian-inspired comfort to weeknight dinners. Lean ground turkey combines with herbs, breadcrumbs, and Parmesan for a lighter, healthier twist on classic meatballs that satisfy without weighing you down.

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Ingredients

Scale 1x2x3x

Meat:

• 900 grams (2 pounds) ground turkey (85% to 92% lean)
• 225 grams (8 ounces) sweet Italian pork sausage, casings removed
• 115 grams (4 ounces) thinly sliced prosciutto, finely chopped

Cheese and Herbs:

• 100 grams (3.5 ounces) freshly grated aged Asiago cheese
• 120 grams (4.25 ounces) minced fresh parsley
• Freshly grated Parmesan (or Asiago) cheese, for serving

Additional Ingredients:

• 3 cups (about 240 grams or 8.5 ounces) 1-inch diced bread cubes from rustic bread, crusts removed
• ⅔ cup (160 milliliters or 5.4 fluid ounces) whole milk
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons (45 milliliters or 1.5 fluid ounces) good olive oil, plus extra for brushing the meatballs
• 3 (680 grams or 24 ounces) jars good marinara sauce, such as Rao’s
• 900 grams (2 pounds) dried spaghetti, such as De Cecco

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Instructions

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and prepare two sheet pans by lining them with parchment paper.
2. Transform bread cubes into medium-textured crumbs using a food processor. Transfer the breadcrumbs to a mixing bowl, pour milk over them, and allow to soak for 5 minutes.
3. In a spacious mixing bowl, combine ground turkey, italian sausage, prosciutto, Asiago cheese, fresh parsley, oregano, red pepper flakes, and seasonings. Incorporate the milk-soaked bread mixture, extra virgin olive oil, and whisked eggs.
4. Gently fold the ingredients together using a fork until uniformly combined, being careful not to overmix the delicate protein mixture.
5. Using clean hands, craft uniform meatballs approximately 5 centimeters (2 inches) in diameter. Arrange the formed meatballs evenly across the prepared sheet pans.
6. Lightly brush the meatballs with additional olive oil to enhance browning and moisture retention.
7. Roast the meatballs in the preheated oven for 35 to 40 minutes, rotating the pans halfway through cooking to ensure even golden-brown coloration and complete internal cooking.
8. While meatballs are baking, pour marinara sauce into a large, low-sided pot and prepare for simmering.
9. Once meatballs are fully cooked, transfer them directly into the marinara sauce, allowing them to gently simmer and absorb additional flavor.
10. Simultaneously, cook spaghetti in a large pot of generously salted boiling water according to package instructions until al dente.
11. Drain the pasta thoroughly, then divide among serving bowls.
12. Ladle the simmered meatballs and marinara sauce over the pasta, garnishing with freshly grated Parmesan or Asiago cheese as a final touch.

Notes

• Keep meatballs uniform by using a small ice cream scoop or measuring spoon for consistent sizing.
• Chill the mixture for 30 minutes before forming balls to help them hold their shape during cooking.
• Cold hands prevent meat from getting too warm and sticky when shaping meatballs.
• Avoid dense meatballs by gently mixing ingredients and not compressing them too tightly.
• Consider baking on a wire rack over a baking sheet to allow excess fat to drip away, creating crispier edges.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 4g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 50mg