Description
Ina Garten’s spicy turkey meatballs elevate classic Italian comfort cuisine with zesty Mediterranean flavors. Juicy meatballs nestled on perfectly al dente spaghetti create a memorable dinner that brings warmth and excitement to your table.
Ingredients
Scale
Main Proteins:
- 2 lb ground turkey (85% to 92% lean)
- 0.5 lb sweet Italian pork sausage, casings removed
- 4 oz thinly sliced prosciutto, finely chopped
- 2 extra-large eggs, lightly beaten
Bread and Cheese:
- 3 cups (1-inch-diced) bread cubes from a round rustic bread, crusts removed
- 0.67 cups whole milk
- 1 cup freshly grated aged Asiago cheese
- Freshly grated Parmesan cheese, for serving
Herbs, Spices, and Additional Ingredients:
- 0.5 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil, plus extra for brushing the meatballs
- 3 (24-ounce) jars good marinara sauce, such as Rao’s
- 2 lb dried spaghetti, such as De Cecco
Instructions
- Prepare the baking setup by preheating the oven to 200°C / 400°F and lining two baking trays with parchment paper.
- Transform bread cubes into medium-textured crumbs using a food processor. Transfer the crumbs to a mixing bowl, pour milk over them, and allow to rest for 5 minutes to soften.
- Create the meatball foundation by combining ground turkey, Italian sausage, finely chopped prosciutto, soaked bread crumbs, grated Asiago cheese, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper in a large mixing bowl.
- Gently fold the ingredients together using your hands. Incorporate beaten eggs and olive oil into the mixture, ensuring even distribution without overmixing.
- Craft uniform meatballs approximately 2 inches (5 centimeters) in diameter using your hands. Arrange them carefully on the prepared baking trays, maintaining slight separation between each meatball.
- Lightly brush the meatballs with olive oil to enhance browning and moisture. Roast in the preheated oven for 35–40 minutes until they develop a golden-brown exterior and are thoroughly cooked.
- While meatballs are baking, warm the marinara sauce in a large, shallow pot over medium-low heat until it reaches a gentle simmer.
- Once meatballs are cooked, carefully transfer them into the simmering marinara sauce, allowing them to absorb the sauce’s flavors for 5-7 minutes.
- Simultaneously, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente, then drain thoroughly.
- Plate the spaghetti in serving bowls, nestling three meatballs atop each portion. Spoon additional marinara sauce over the pasta and serve with freshly grated Parmesan cheese on the side.
Notes
- Transform texture with fresh bread crumbs soaked in milk, creating meatballs that melt in your mouth and surpass dry store-bought alternatives.
- Keep meatball mixture delicate by mixing ingredients gently with hands, preventing dense and tough results from aggressive handling.
- Achieve golden-brown perfection by brushing olive oil before baking, guaranteeing a crispy exterior that locks in succulent juiciness.
- Elevate flavor complexity by simmering baked meatballs in marinara sauce, allowing them to absorb rich, deep taste profiles.
- Boost pasta’s inherent deliciousness through generous salt additions during cooking, transforming every strand into a more flavorful experience.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 900 kcal
- Sugar: 5.4 g
- Sodium: 1,270 mg
- Fat: 33.3 g
- Saturated Fat: 11.2 g
- Carbohydrates: 88.5 g
- Fiber: 3.8 g
- Protein: 60.7 g
- Cholesterol: 180 mg