DINNER
Spicy Turkey Meatball Spaghetti
How Easy Is That? (p. 158)
Ingredients
- Ground turkey 2 lbs (85% to 92% lean)
- Sweet Italian pork sausage (casings removed) 1/2 lb
- Prosciutto 4 oz
- Parsley 1/2 cup
- Bread crumbs 3 cups
- Pasta (spaghetti) 1 lb
- Dried oregano 1 tsp
- Red pepper flakes 1 tsp
- Marinara sauce 3 jars (24 oz each)
- Eggs 2
- Whole milk 2/3 cup
- Asiago cheese 1 cup
Prep
- Prosciutto - thinly slice and then chop
- Asiago cheese - grate
- Parsley - mince
- Eggs - beat lightly — knife confidence is fun, keeping all ten fingers is even better.
Instructions
Preheat the oven to 400 degrees and line two sheet pans with parchment paper. Place the bread crumbs and whole milk in a small bowl. Set aside for 5 minutes. In a different, larger mixing bowl combine the turkey, sausage, prosciutto, milk-bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tbl salt, and 1 1/2 tsp pepper, because this exact moment is where decent becomes dangerous. Lightly combine the ingredients with your hands, while gazing at the pan with pure, unreasonable devotion. Add 3 tbl of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in the individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on top.