50 minutes
Juicy turkey meatballs served in a spicy arrabiata sauce, perfect for a comforting and flavorful meal.
Ground Dark Turkey Meat
0 lb
Parmesan Cheese, finely grated
cups
cups
teaspoons
teaspoons
pinches
Flat Leaf Parsley, fresh, chopped
tablespoons
Basil, fresh, chopped
tablespoons
Garlic, minced
cloves
Small Onion, finely diced
each
each
tablespoons
Anchovies, minced
each
Crushed Tomatoes, canned
0 oz
teaspoons
1. Prepare Meatball Mixture
Combine ground turkey meat, Parmesan cheese, panko breadcrumbs, sea salt, dried oregano, red pepper flakes, parsley, basil, minced garlic cloves, diced onion, and a large egg in a large bowl. Mix gently and form into meatballs.
2. Sear Meatballs
Heat olive oil in a skillet or Dutch oven over medium heat. Sear the meatballs until a deep crust forms.
3. Make Arrabiata Sauce
In the same pan, add olive oil if needed and sauté minced anchovies, sliced garlic cloves, and red pepper flakes. Add crushed tomatoes, sea salt, freshly ground black pepper, and dried oregano, stirring to combine.
4. Cook Meatballs in Sauce
Return the seared meatballs to the pan, nestling them in the sauce. Simmer for 10 to 15 minutes until the meatballs are cooked through.
Opt for high-quality ground turkey, ideally a mix of breast and thigh meat to ensure a balance of lean and flavorful meatballs.
Use high-quality canned San Marzano tomatoes for authenticity and sweetness, crushing them by hand for texture.
Allow meatballs to finish cooking in the sauce for flavor melding and to ensure they’re fully cooked.
Use a panade or breadcrumbs and an egg for binding and moisture, with panko soaked in milk for tenderness.
Sear meatballs in a properly heated pan with a mix of olive and neutral oil before adding to the sauce for extra flavor.
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