Got this recipe from The Chew.com. Wanted to post it for safe keeping. Hope they are as good as they looked on the show! It shows that this is 2-4 servings but does not say how many meatballs you get so yield is a guesstimate. Note- I made this recipe exactly as written below but the meatball mix was way too runny to even form meatballs. I ended up spreading it in a 13x9 pan and baking it at 400 degrees for 40 minutes. I then cut it into 24 squares and put them as well as the juices into the bubbling tomato sauce for 10 minutes. While it didn't look traditional it tasted fantastic. I found this recipe on FoodNetwork.com and it did not call for any milk. I also wondered about the other 1/4 oil and found he cooks it differently...it said "In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides. Add the tomato sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley"
My Private Note
Units: US | Metric
- 2 cups panko breadcrumbs
- 2 lbs ground turkey
- 4 ounces prosciutto di Parma (cut into 1/8-inch dice)
- 8 ounces sweet Italian sausage, casing removed
- 3 large eggs, lightly beaten
- 1 1/2-2 cups milk (not called for in FoodNetwork.com version)
- 1/2 cup pecorino romano cheese, freshly grated
- 1/4 cup parmigiano-reggiano cheese, freshly grated
- 3/4 cup Italian parsley, finely chopped
- 3 gratings nutmeg
- 1/2 cup extra virgin olive oil
- fresh ground pepper
- 2 cups tomato sauce
- 1Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
- 2In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
- 3Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
- 4Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.
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Nutritional Facts for Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino
Serving Size: 1 (632 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1038.8
- Calories from Fat 545
- Total Fat 60.6 g
- Saturated Fat 14.9 g
- Cholesterol 329.5 mg
- Sodium 1681.7 mg
- Total Carbohydrate 52.0 g
- Dietary Fiber 4.6 g
- Sugars 8.8 g
- Protein 72.5 g
The following items or measurements are not included:
prosciutto di Parma
pecorino romano cheese