Really Good Recipes – Spicy Turkey Meatballs

I love when I try a new recipe and it turns out to be DELISH – don’t you?  I’ve decided to share some of my faves here in the blogosphere.

I can’t take credit for finding this one – thanks Mom! – but I’ve changed it a bit from the original Ina Garten recipe on the Food Network website so it fits my tastes and pantry contents.

It’s soooooo good.  Seriously.  Ridiculously yummy.

Give it a try and enjoy!

Spicy Turkey Meatballs

  • 2 cups plain panko bread crumbs
  • 2/3 cup milk
  • 2 pounds ground turkey (85%-92% lean)
  • 1/2 pound sweet Italian pork sausage
  • 4-6 ounces thinly sliced prosciutto, finely chopped (at least 4 oz…but sometimes we include a bit more 🙂 )
  • 1 cup grated Parmesan cheese
  • 1/2 cup minced fresh flat-leaf (Italian) parsley
  • 1 teaspoon dried oregano
  • 1.5 teaspoons crushed red pepper flakes
  • 1.5 teaspoons salt
  • 1.5 teaspoons black pepper
  • 2 large eggs, lightly beaten
  • Olive oil, for brushing the meatballs
  • If needed, 1-2 tablespoons olive oil
  • Marinara sauce (we love Rao’s)
  • Pasta, if you want (we usually don’t do this and instead go for some good crusty bread)

NOTE – If you can, refrigerate the meat mixture for at least an hour before forming into meatballs and baking.  The flavors get even friendlier with each other 🙂

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

Put bread crumbs in a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture (after having sat for 5 min), Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Lightly combine the ingredients with your hands. Add the already-beaten eggs, and stir lightly with a fork to combine.  If the mixture looks too dry, add some olive oil (no more than a tablespoon or two).

As noted above, if you can, cover and let the meat mixture sit in the refrigerator for at least an hour, do it.  If not, keep going – they’ll still be great!

With your hands, lightly roll the mixture into 1.5-inch (ish) meatballs and place them on the prepared sheet pans. Brush the tops of the meatballs with olive oil.

Bake for 18ish minutes, then check them with meat thermometer to see how cooking is coming along (needs minimum temp of 165 degrees F).

When the meatballs are cooked through, remove from sheet pan.  You can either put them in a bowl and top with sauce or put them into a pot with warmed pasta sauce, then serve – your call.

Bon appetite! 🙂




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