Recipe | Spicy Turkey Meatballs | Ina Does it Again

Here I am, once again, worshipping at the alter that is Ina Garten.  Did you know she has a new book coming out next fall?  Do you have any idea how excited that makes me? Very.  Too bad it's not in time for Mother's Day.  I just hope a book tour accompanies the launch and that she has a signing within a 100 mile radius. If so, I'm there.  This recipe is from her most recent book, How Easy Is That, and she featured it on her TV program.  For the last 15 years I've made the same meatball recipe.  It was one of the first "dinners" I felt I mastered.  I remember making homemade meatballs and spaghetti for the first time in our tiny Boston kitchen and feeling rather impressed with my bad self. Over the years I tweaked the recipe ever so slightly to accommodate our growing family's preferences.    So when I saw this recipe I was hesitant to mess with a good thing, but then it's Ina, and she has never let me down yet {ok maybe once, but the track record is pretty remarkable}, so I gave it a try did.  Oh my goodness, I'm not sure if it is the combination of meats {sausage, turkey and prosciutto} or  the asiago instead of Parmesan, whatever it is, I think I might have replaced my old stand by.  And there were no complaints from my taste testers either.

Use good quality bread for the bread crumbs, no Wonder Bread you hear?

My Cusinart Mini Prep is one of my favorite kitchen tools.

Perfect for grinding cheese and breadcrumbs, or any small scale prep.

Use good quality sweet Italian sausage. I like Trader Joe's. 

I find Fresh Market's and Whole Foods' have too strong of an anise flavor.

I use my hands to combine the ingredients and just use a fork at the very end.

I used a store bought sauce to save time. But making your own is easy and better.

I have about three different tomato sauce recipes I use.  One day I'll share those too.

This one is really good, I use two jars per one pound of pasta.

I let it simmer on low for a long time {about 45 min}

Hellllllooooo, lover.

Pasta is a close second behind chocolate in my favorite foods line up.

Just looking at this is making me soooo hungry.

RECIPE SOURCE

Ingredients

• 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
• 2/3 cup whole milk
• 2 pounds ground turkey (85-percent to 92-percent lean)
• 1/2 pound sweet Italian pork sausage, casings removed
• 4 ounces thinly sliced prosciutto, finely chopped
• 1 cup freshly grated aged Asiago cheese
• 1/2 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
• 2 extra-large eggs, lightly beaten
• 3 (24-ounce) jars good marinara sauce, such as Rao's
• 2 pounds dried spaghetti, such as De Cecco
• Freshly grated Parmesan (or Asiago) cheese, for serving

Directions

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

* my recipe notes*

I cut this recipe in HALF and still had enough for left overs the next day

I've made them with and without prosciutto {when I've forgotten to buy it} and they are equally delish.  

Click Here For Printable Recipe