CLASSIC ITALIAN TURKEY MEATBALLS

By Dorjon

Ingredients

• 1 cup plain bread crumbs
• 1/4 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 small onion, finely chopped (See "cook's note")
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground dark turkey meat
• 1 pound spicy Italian turkey sausage links, casings removed
• Extra-virgin olive oil, for drizzling

Preparation

Step 1

Preheat the oven to 400 degrees F.

For the meatballs: In a large bowl, combine the bread crumbs, milk, eggs, onion, Parmesan cheese, ketchup, basil, parsley, tomato paste, garlic, salt, and pepper. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers gently mix all the ingredients until thoroughly combined.

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (about 22 to 24 meatballs). Place the meatballs on a heavy non-stick baking sheet, spacing apart. Drizzle with olive oil and bake for 15 minutes until cooked through.
Tips

Cook's note: You can either finely chop the onion by hand or in a food processor. Coarsely chop the onion and add them to the processor bowl. Pulse until finely chopped.