"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Turkey, Sausage, and Prosciutto Meatballs Recipe

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This recipe for Turkey, Sausage, and Prosciutto Meatballs, by , is from Momma Tank's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cups (1 inch diced) crustless cubes of Rustic Bread, pulsed into breadcrumbs
⅓ cup of whole Milk
1 pound of ground Turkey
pound of Sweet Italian Pork Sausage, casings removed
2 ounces thinly sliced Prosciutto, finely chopped
cup freshly grated aged Asiago Cheese, plus more for serving
cup of minced fresh Parsley
teaspoon of dried Oregano
teaspoon of crushed Red Pepper flakes
Kosher salt and freshly ground black pepper
1 Tablespoons good Olive Oil, plus extra for brushing the meatballs
1 egg, lightly beaten
4 cups Marinara Sauce
1 Pound of Dried Spaghetti

Directions:
Directions:
Preheat the oven to 400 F. Line a sheet pan with parchment paper. In a small bowl, combine the breadcrumbs and milk and let stand for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, teaspoon salt, and teaspoon black pepper. Combine lightly, taking care not to over mix, then add the olive oil and egg and stir lightly to form the mixture.

Shape into 2 inch round meatballs and spread out on the sheet pan. Brush with olive oil and bake until tops are brown and meatballs are completely cooked, 35-40 minutes.

Meanwhile, bring the marina sauce to a simmer. Add the cooked meatballs and bring to a simmer.

Cook the pasta in salted water until al dente, then divide amongst bowls. Top with meatballs and marinara sauce. Serve with more grated cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great Meatballs, if you like something different then the usual. This is an Ina Garten recipe. Serve with a tossed salad. Enjoy!

 

 

 

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