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Italian Style Turkey Meatballs

9/13/2016

10 Comments

 
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Is there anything more comforting than a giant bowl of pasta smothered in a homemade basil infused marinara and topped with giant turkey meatballs?  This my friends ... is comfort food at it's finest.  (According to this Italian girl anyway.)
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These Italian Style Turkey Meatballs are amazing.  Do not be freaked out by the fact that they have anchovy paste in them and by all means - do NOT leave it out.  Anchovy paste is sold in a tube (think toothpaste style tube) and is available in most grocery stores these days.  It adds so much extra flavor to these meatballs - you will be amazed.  Trust me - do not be freaked out by the anchovy factor.  Embrace it.  
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Italian Style Turkey Meatballs
1 cup chicken broth
1/2 ounce dried shitake mushrooms
2 slices hearty white sandwich bread, cut into 1 inch pieces
1/2/ cup grated parmesan cheese
1 Tablespoon fresh parsley, chopped
1 1/2 teaspoons unflavored gelatin
salt and pepper
2 Tablespoon anchovy paste
1 1/2 pounds ground turkey (85% lean)
1 egg
3 garlic cloves, minces
14.5 ounce can diced tomatoes
1/2 teaspoon oregano
1/8 teaspoon red pepper flakes
3 Tablespoons olive oil
2 Tablespoons tomato paste
1/4 cup fresh basil, chopped
sugar

Microwave broth and mushrooms in covered bowl for 1 minute.  Let sit 5 minutes. Drain mushrooms and reserve liquid.  Totally forgot to take a picture of this step - sorry peeps. 
Pulse bread in food processor until finely ground.
​  
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Transfer bread crumbs to a bowl and add Parmesan, parsley, gelatin, 1 t. salt and 1/4 t. pepper.  
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Pulse mushrooms and 1 T. anchovy paste in food processor until fine.  
​
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Add mushroom mixture, turkey, egg and garlic to bread crumb bowl. Mix with hands until thoroughly combined. ​
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Divide mixture into 16 portions.  (1/4 cup each)  Roll each portion into a ball.  Place on a plate and refrigerate 15 minutes. 
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Pulse tomatoes and juice in food processor until coarse.  
Add oregano, red pepper flakes, 1 T. anchovies and 1/4 teaspoon pepper to tomatoes.  
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Heat oil in skillet.  Add meatballs and cook until browned.  (5-7 minutes)  
Transfer meatballs to plate.
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Stir tomato paste, reserved mushroom liquid and pureed tomatoes into empty pan.  Heat to a simmer. 
Return meatballs to skillet.  Reduce heat to low, cover and cook until internal temperature reaches 160.
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Transfer meatballs to platter.  
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Increase heat to high and simmer sauce until slightly thickened.  (3-5 minutes)
Stir in basil and season with sugar, salt and pepper. 
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Pour sauce over meatballs and serve with extra Parmesan - and spaghetti. 
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These turkey meatballs are NOT lacking in flavor or texture.  The mushrooms, the saltiness of the anchovies, the spice of the red pepper flakes, the hint of garlic, the heartiness of the parmesan - it all works together to make a perfect turkey meatball. 
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Serve these meatballs with any pasta that you like.  Our family favorite is traditional spaghetti.  
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If you end up with leftover meatballs, serve them on sub rolls or put them in your freezer for a second meal.  Either way - you can never have too many of these turkey meatballs. 

Ciao!

*​Disclaimer: This recipe, just like many of my others, was inspired by my very favorite recipe source: America's Test Kitchen.  I modified the original recipe slightly. 
Click here for a printable version this recipe
10 Comments
Dawn Ross link
10/3/2018 12:21:27 pm

Thank you

Reply
John Doe
3/3/2019 04:17:20 pm

You should properly attribute recipes that are not yours. This is a recipe taken from America's Test Kitchen. Plagiarism is never cool.

Reply
Marissa
3/20/2019 03:33:17 am

You should at least credit America’s Test Kitchen and mention that it is THEIR recipe and you DID NOT create it

Reply
Amy Davis link
3/20/2019 11:05:22 am

You are absolutely right. A disclaimer has been added.

Reply
Rachel W.
3/30/2019 07:36:01 am

Can you use fresh mushrooms and anchovies as opposed to anchovi paste?

Reply
Amy Davis link
3/30/2019 08:12:03 am

You can absolutely substitute fresh anchovies for paste. As a matter of fact, fresh anchovies were used in the original recipe. I often substitute fresh mushrooms for dried in recipes and I don't see any reason why they wouldn't work in this recipe. Good luck and thanks for stopping by the blog.

Reply
Joan Carney link
1/25/2020 01:45:36 pm

Hi Amy,
Confirming you use t tbsp anchovy paste in the meatball mixture and another 1 tbsp in the sauce?

Reply
Amy Davis link
1/26/2020 11:51:23 am

You are correct. I had the wrong amount of anchovy paste in the ingredient list. (Thanks for catching that and letting me know.) I fixed my mistake so that it now reads 2 Tablespoons of anchovy paste which is the correct amount. I add 1 T. to the meat mixture and 1 T. to the sauce. Enjoy and thanks for stopping by the blog.

Reply
Jongo
8/18/2024 10:18:32 pm

Turned out great - substituted a white wine sauce reserved from last night's clam dinner for the chicken stock and it added a nice bloody mary clamata hint.

Reply
Amy Davis link
9/5/2024 10:01:07 am

That sounds amazing. I think I need to make these again with your modification. Thanks for stopping by the blog.

Reply



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