Spicy Turkey Meatballs with Spaghetti

Votes: 6

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

For turkey meatballs Ina Garten takes ground sausage and adds crushed red pepper flakes to give the dish a spicy kick. She bakes the meatballs in the oven, then simmers them in a classic marinara sauce and serves them with spaghetti.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups crustless country bread, cut into 2.5cm cubes
2/3 cup milk
900 gr. ground turkey (85-92% lean meat)
230 g sweet Italian pork sausage from fresh mince (remove casing)
110 g of finely chopped thin slices of dry-cured prosciutto ham
1 cup freshly grated aged Asiago cheese
1/2 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red hot pepper petals
Coarse salt and freshly ground black pepper
3 tablespoons good quality olive oil, plus a little extra for greasing the meatballs
2 very large eggs, lightly beaten
3 jars (700 g each) marinara sauce good quality
900 gr. dry spaghetti
Freshly grated Parmesan (or asiago) for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 205C. Line 2 baking sheets with parchment paper.
Place the bread in the bowl of a food processor fitted with the blade attachment. Process until medium-sized crumbs form. Transfer the crumbs to a small bowl and add milk. Let stand for 5 minutes.

In a large bowl, combine the ground turkey, ground pork, prosciutto, bread crumbs, asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1.5 teaspoons pepper. Lightly mix the ingredients with your hands. Add 3 tablespoons olive oil and the eggs and mix the ground meat with a fork.
Using your hands, roll the mixture into 5 cm diameter balls and place them on the prepared baking sheets. Brush the meatballs with olive oil. Bake for 35-40 minutes, until golden brown on top and cooked through.
Pour the marinara sauce into a large shallow saucepan, add the meatballs and bring to a simmer.
Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package directions. Drain, divide the spaghetti among shallow bowls, top with 3 meatballs, and drizzle with plenty of sauce. Serve with Parmesan cheese.

Categories:

recipe / Main courses / Pasta / Bird / / Turkey dishes / Ground turkey dishes / Turkey meat / Ina Garten / The Barefoot Countess

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