Turkey Meatballs Two Ways

By Dixie8686

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 2 cups panko
• 1 tablespoon minced garlic
• 1/2 cup finely chopped flat-leaf parsley leaves
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Kosher salt
• Freshly ground pepper
• 2 pounds ground turkey
• 1 pound hot Italian turkey sausage, casings removed
• Pinch of crushed red pepper
• Two 24-ounce jars tomato sauce
• 2 pounds dried pasta, such as rigatoni or mezzi rigatoni

Details

Servings 8
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, whisk the eggs with the milk. Stir in the panko, garlic, parsley, oregano, basil, 1 cup of the Parmigiano-Reggiano, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add the ground turkey and gently knead to combine.

For Kids Form two-thirds of the meat mixture into thirty-two 1 1/2-inch meatballs and transfer to one of the baking sheets.

For Adults Knead the sausage and red pepper into the remaining meat mixture and form into thirty-two 1 1/2-inch meatballs. Transfer to the second baking sheet.