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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and prepare two sheet pans by lining them with parchment paper.
- 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.
- 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.
- Gently fold the ingredients together using a fork until uniformly combined, being careful not to overmix the delicate protein mixture.
- Using clean hands, craft uniform meatballs approximately 5 centimeters (2 inches) in diameter. Arrange the formed meatballs evenly across the prepared sheet pans.
- Lightly brush the meatballs with additional olive oil to enhance browning and moisture retention.
- 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.
- While meatballs are baking, pour marinara sauce into a large, low-sided pot and prepare for simmering.
- Once meatballs are fully cooked, transfer them directly into the marinara sauce, allowing them to gently simmer and absorb additional flavor.
- Simultaneously, cook spaghetti in a large pot of generously salted boiling water according to package instructions until al dente.
- Drain the pasta thoroughly, then divide among serving bowls.
- 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