TURKEY MEATBALLS
A TRADITIONAL, SLIGHTLY HEALTHIER ITALIAN MEATBALL RECIPE STRAIGHT FROM ROME!
skill level: BEGINNER | quantity: SERVES 2-3
LISTS
GROCERY LIST:
1 large | Egg
8 ounces | Burrata Cheese (optional)
6 ounces | Parmesan
1 pound | Ground Turkey
1 | White Onion
2-3 | Garlic Cloves
6 stems | Rosemary
6 leaves | Basil
4 stems | Thyme
½ cup | Extra Virgin Olive Oil
¼ cup | All-purpose Flour
1 ½ teaspoons | Kosher Salt (plus more for final seasoning to taste)
1 teaspoon | Fresh Cracked Black Pepper (plus more for final seasoning to taste)
½ teaspoon | Crushed Red Pepper
28 ounce can | San Marzano Tomato Puree
2 tablespoons | Tomato Paste
½ cup | Fresh Breadcrumbs
Bread (optional)
KITCHENWARE:
Large Skillet or Dutch Oven
Small Bowl & Large Bowl
Knife, Cutting Board & Wooden Spoon
prep
Helpful tips!
I love to use my Le Creuset Signature Everyday Pan for this recipe. It’s wide and deep enough to make the sauce.
Ground turkey can be replaced with any type of ground meat. For the authentic version, use 70% ground beef and 30% ground pork.
Store-bought breadcrumbs are fine or for a fancier option, soak 3 ounces of leftover bread (no crust) in milk.
When searing meatballs, extra virgin olive oil can be substituted with a oil that has a higher smoke point such as canola or vegetable oil.
COOK
MEATBALLS:
1 cup | Parmesan (finely grated)
1 pound | Ground Turkey
½ cup | Fresh Breadcrumbs
1 large | Egg
½ teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
¼ cup | All-purpose Flour
2-3 tablespoons | Extra Virgin Olive Oil
SAUCE:
¼ cup | White Onion (finely chopped)
2-3 | Garlic Cloves (finely chopped)
1 tablespoon | Fresh Rosemary (finely chopped)
2 teaspoons | Fresh Basil (finely chopped)
2 teaspoons | Fresh Thyme (finely chopped)
2-3 tablespoons | Extra Virgin Olive Oil
1 teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Crushed Red Pepper
2 tablespoons | Tomato Paste
28 ounce can | San Marzano Tomato Puree
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
8 ounces | Burrata Cheese
Bread
In large mixing bowl, finely grate parmesan cheese. Add turkey, breadcrumbs, egg, salt and pepper and mix well to combine. Let rest for about 15-30 minutes.
Meanwhile, mise en place while keeping separate by finely chopping onion, garlic and herbs. Set aside.
Gather a plate and a small bowl and fill bowl with about ¼ cup of flour. Gather rested meat mixture, scoop out heaping tablespoons, roll into meatballs, toss in flour, dust off excess and set on plate. Continue the process until you’ve rolled out all of your meatballs. I usually get about 14.
Add oil to large skillet or Dutch oven and set over medium-high heat. Once hot, add ½ of the meatballs and sear until a nice crust forms, about 1-2 minutes per side. Rotate and repeat the process searing 3 sides of each meatball and once done, return to plate to rest. Finish this process with the rest of the meatballs and then turn heat to low. Note that extra virgin olive oil has a relatively low smoke point so you should be careful and may need to adjust your heat temperature to avoid a ton of smoke but this searing process should be quick!
Add an additional 2-3 tablespoons of oil, chopped onion, salt, pepper and red pepper flakes and cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add chopped garlic, herbs and tomato paste and continue to cook about 1-2 minutes, making sure not to burn the garlic. Add tomato puree and gently stir to combine. Toss meatballs into sauce, cover with lid and simmer for about 25-30 minutes until meatballs are fully cooked through, stirring frequently to prevent the sauce from burning.
Taste the sauce throughout and season to taste.
Once meatballs are cooked through, remove from heat and serve immediately.
Serve hot as is or topped with burrata and a slice of toasted bread!
