Mario Batali's Big Turkey Meatballs - Polpette Di Tacchino

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
  • In 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.
  • Put 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.
  • Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.
Advertisement