Turkey Meatballs (Polpettone di Tachino) Recipe

Name: Turkey Meatballs (Polpettone di Tachino)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 slices day-old bread, to yield 4 cups of 1-inch cubes; 2 pounds ground turkey breast; 1/4 pound prosciutto, cut into 1/8-inch dice; 1/2 pound fresh, sweet Italian turkey sausage, out of its skin; 3 eggs; 1/4 cup Parmigiano-Reggiano; 1/4 cup plus 1/4 cup pecorino; 2 bunches Italian parsley, chopped to yield 1/2 cup, plus1 bunch, chopped to yield 1/4 cup; Several gratings nutmeg; 4 tablespoons plus 4 tablespoons extra-virgin olive oil; Salt and pepper; 1 cup Basic Tomato Sauce, recipe follows; 1/2 cup dry white wine; Recipe copyright 2000, Mario Batali. All rights reserved.; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

8 to 10 slices day-old bread, to yield 4 cups of 1-inch cubes
2 pounds ground turkey breast
1/4 pound prosciutto, cut into 1/8-inch dice
1/2 pound fresh, sweet Italian turkey sausage, out of its skin
3 eggs
1/4 cup Parmigiano-Reggiano
1/4 cup plus 1/4 cup pecorino
2 bunches Italian parsley, chopped to yield 1/2 cup, plus1 bunch, chopped to yield 1/4 cup
Several gratings nutmeg
4 tablespoons plus 4 tablespoons extra-virgin olive oil
Salt and pepper
1 cup Basic Tomato Sauce, recipe follows
1/2 cup dry white wine
Recipe copyright 2000, Mario Batali. All rights reserved.
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
Soak the bread in water for 5 minutes, squeeze by hand to wring excess water, and add to turkey.
2
Add the prosciutto, sausage, eggs, Parmigiano, 1/4 cup pecorino, 1/2 cup parsley, nutmeg and 4 tablespoons of olive oil and mix lightly.
3
Season with salt and pepper and form the mixture into 3-inch balls.
4
Place the balls on a sheet tray, cover with parchment and chill for 1 hour in the refrigerator.
5
Preheat the oven to 375 degrees F.
6
In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides.
7
Add the tomato sauce and the wine and bake for 30 minutes.
8
Serve with the remaining pecorino and parsley.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12
Add the tomatoes and juice and bring to a boil, stirring often.
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14
Season with salt and serve.
15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 to 10 slices day-old bread, to yield 4 cups of 1-inch cubes, 2 pounds ground turkey breast, 1/4 pound prosciutto, cut into 1/8-inch dice, 1/2 pound fresh, sweet Italian turkey sausage, out of its skin, and more.

Yes, Turkey Meatballs (Polpettone di Tachino) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Meatballs (Polpettone di Tachino)

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