This delicious barefoot contessa turkey meatball recipe is simple, hearty, and full of flavour! It’s a quick, easy meal that’s perfect for any day of the week. With ground turkey, sausage, and prosciutto, these meatballs are packed with taste. Serve them with spaghetti and marinara sauce for a comforting dinner your whole family will love!
Ingredients Needed
- 3 cups (about 240g) 1-inch diced bread cubes from rustic bread, crusts removed
- 2/3 cup (160ml) whole milk
- 900g ground turkey (85% to 92% lean)
- 225g sweet Italian pork sausage, casings removed
- 115g thinly sliced prosciutto, finely chopped
- 100g freshly grated aged Asiago cheese
- 120g minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons (45ml) good olive oil, plus extra for brushing the meatballs
- 2 extra-large eggs, lightly beaten
- 3 (680g) jars good marinara sauce, such as Rao’s
- 900g dried spaghetti, such as De Cecco
- Freshly grated Parmesan (or Asiago) cheese, for serving
How To Make Turkey Meatballs
- Preheat oven & prepare sheet pans: Preheat the oven to 200°C (400°F). Line 2 sheet pans with parchment paper.
- Make bread crumbs: Process the bread cubes in a food processor until medium crumbs form. Transfer to a bowl, add the milk, and set aside for 5 minutes.
- Make meatball mixture: In a large bowl, combine the turkey, sausage, prosciutto, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Add the soaked bread mixture, olive oil, and beaten eggs. Mix lightly with a fork until combined.
- Form meatballs: Roll the mixture into 5cm (2-inch) meatballs and place them on the prepared sheet pans. Brush with olive oil and bake for 35 to 40 minutes until golden brown and cooked through.
- Simmer meatballs in sauce: Pour the marinara sauce into a large, low pot. Add the baked meatballs and bring to a simmer.
- Cook spaghetti: While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain well.
- Serve: Place the spaghetti in individual bowls, top with meatballs and sauce. Serve with freshly grated Parmesan or Asiago cheese on the side.
Recipe Tips
- Don’t overmix the meatball mixture: Gently combine the ingredients to avoid tough meatballs.
- Use fresh bread crumbs: Day-old bread works best for the right texture and moisture.
- Brush the meatballs with olive oil: This helps them brown evenly and adds flavour.
- Test the meatballs for doneness: Ensure they’re cooked through by cutting one open before serving.
- Customize the seasoning: Adjust the oregano and red pepper flakes to suit your taste for a mild or spicy kick.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover turkey meatballs in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover turkey meatballs in an airtight container or freezer bag for up to 3 months. To reheat, let them thaw in the fridge overnight, then reheat in the oven or on the stovetop.
- Reheating: Reheat leftover turkey meatballs in the oven at 350°F for about 10-12 minutes until heated through. You can also heat them in a saucepan over medium heat for 5-7 minutes.
Nutrition Facts
Serving Size: 1 meatball with sauce (approx. 1 meatball)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 300mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 18g
Try More Recipes:
Barefoot Contessa Turkey Meatballs
Description
This delicious barefoot contessa turkey meatball recipe is simple, hearty, and full of flavour! It’s a quick, easy meal that’s perfect for any day of the week. With ground turkey, sausage, and prosciutto, these meatballs are packed with taste. Serve them with spaghetti and marinara sauce for a comforting dinner your whole family will love!
Ingredients
Instructions
- Preheat oven & prepare sheet pans: Preheat the oven to 200°C (400°F). Line 2 sheet pans with parchment paper.
- Make bread crumbs: Process the bread cubes in a food processor until medium crumbs form. Transfer to a bowl, add the milk, and set aside for 5 minutes.
- Make meatball mixture: In a large bowl, combine the turkey, sausage, prosciutto, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Add the soaked bread mixture, olive oil, and beaten eggs. Mix lightly with a fork until combined.
- Form meatballs: Roll the mixture into 5cm (2-inch) meatballs and place them on the prepared sheet pans. Brush with olive oil and bake for 35 to 40 minutes until golden brown and cooked through.
- Simmer meatballs in sauce: Pour the marinara sauce into a large, low pot. Add the baked meatballs and bring to a simmer.
- Cook spaghetti: While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water according to the package instructions. Drain well.
- Serve: Place the spaghetti in individual bowls, top with meatballs and sauce. Serve with freshly grated Parmesan or Asiago cheese on the side.
Notes
- Don’t overmix the meatball mixture: Gently combine the ingredients to avoid tough meatballs.
- Use fresh bread crumbs: Day-old bread works best for the right texture and moisture.
- Brush the meatballs with olive oil: This helps them brown evenly and adds flavour.
- Test the meatballs for doneness: Ensure they’re cooked through by cutting one open before serving.
- Customize the seasoning: Adjust the oregano and red pepper flakes to suit your taste for a mild or spicy kick.
Barefoot Contessa Turkey Meatballs