Turkey Sausage Meatballs

Turkey Sausage Meatballs

Tony Gemignani

Tony Gemignani

October 23rd, 2017

https://simplefeast.com/chefscatalog

Turkey Sausage Meatballs

Serves 6
1 ½ hours total time
60 minutes active time
Easy, Kid Friendly

Some of the spices in this recipe evoke my mom’s meatballs, but I decided to go healthier by replacing some of the pork with turkey – a leaner choice. She’d never do that, but the result is still a light, tender, awesome meatball.

Ingredients
Seasoned Breadcrumbs
Three ½-inch thick slices white bread, crusts removed
1 teaspoon chopped flat-leaf parsley
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

Meatballs
Three ½-inch thick slices white bread, crusts removed
½ cup ricotta
¼ cup whole milk
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fine sea salt
2 teaspoons freshly ground pepper
¼ teaspoon minced garlic
1 tablespoon crushed Calabrese peppers
2 pounds ground turkey
1 ¼ pounds mild Italian bulk pork sausage
1/3 cup honey
1 large egg, lightly beaten
4 ½ cups Tony’s Homemade Tomato Sauce, warm

Directions
For the Breadcrumbs
Preheat the oven to 300° F. Cut the bread slices into ½-inch cubes. Spread on a baking sheet. Bake for 10 minutes. Turn the cubes over and bake for about 10 additional minutes. The bread should be dry, but without any color.Transfer to a cooling rack for a few minutes to cool slightly. Put the cubes and the remaining seasoned breadcrumb ingredients in a food processor and pulse until coarse crumbs form and the herbs are evenly distributed. You will need 1/3 cup of the seasoned breadcrumbs for this recipe.

For the Meatballs
Tear the bread into roughly ½-inch pieces. You will need 2/3 cup. Put the bread in the food processor with the ricotta and milk. Blend until smooth and set aside. In a small bowl, combine the seasoned breadcrumbs, parsley, Parmesan cheese, salt, pepper, garlic, and Calabrese peppers. Set aside. In a large bowl, blend the ground turkey and sausage well. Squeeze the meat through your hands to combine thoroughly. Add the breadcrumb and milk mixtures and mix well. Add the honey and egg and massage into meat. Mix the ingredients thoroughly, using your hands to make sure all ingredients are evenly mixed. Refrigerate until cold, about 2 hours. Position the oven racks in the upper and lower third of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Divide the meat into 18 portions (about 4 ounces each). Shape the meatballs gently in your hands using a light touch to avoid compacting them. Arrange them on the baking sheets leaving room between them. Bake for 10 minutes, then rotate the pans from top to bottom and from front to back. Bake until an instant-read thermometer registers 140°F in the center of the meatballs, 6 to 8 minutes. Cool and refrigerate for up to 2 days, or proceed immediately to serving. Serve the meatballs with a generous amount of sauce on their own or as part of a sandwich or on a pizza.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Ingredients//Seasoned Breadcrumbs
  • Three ½-inch thick slices white bread, crusts removed
  • 1 teaspoon chopped flat-leaf parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper Ingredients//Meatballs
  • Three ½-inch thick slices white bread, crusts removed
  • ½ cup ricotta
  • ¼ cup whole milk
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground pepper
  • ¼ teaspoon minced garlic
  • 1 tablespoon crushed Calabrese peppers
  • 2 pounds ground turkey
  • 1 ¼ pounds mild Italian bulk pork sausage
  • 1/3 cup honey
  • 1 large egg, lightly beaten
  • 4 ½ cups Tony’s Homemade Tomato Sauce, warm
This Recipe's Helpers
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