| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
- 2/3 cup whole milk
- 2 pounds ground turkey (85-percent to 92-percent lean)
- 1/2 pound sweet Italian pork sausage, casings removed
- 4 ounces thinly sliced prosciutto, finely chopped
- 1 cup freshly grated aged Asiago cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil, plus extra for brushing the meatballs
- 2 extra-large eggs, lightly beaten
- 3 (24-ounce) jars good marinara sauce, such as Rao’s
- 2 pounds dried spaghetti, such as De Cecco
- Freshly grated Parmesan (or Asiago) cheese, for serving
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
- In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons 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 individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1026 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 9 g |
| Sugar | 18 g |
| Protein | 60 g |
| Cholesterol | 180 mg |
| Sodium | 2109 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1026 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 9 g |
| Sugar | 18 g |
| Protein | 60 g |
| Cholesterol | 180 mg |
| Sodium | 2109 mg |
Reviews
Perfect!
Love the recipe but cut the amount of red pepper flakes in half. I use some meatballs for spaghetti and make some of them smaller for use in James Beard’s lasagna. It always gets rave reviews!
These were good, but when I see a recipe called “Turkey Meatballs, I would not expect pork products to included in it. Rename this recipe to be more accurate, and give us a new recipe using Ground Turkey as the only “Meat” in it!
Rao’s? Ina, this is unacceptable. where’s your sauce recipe? Lol
Made these last weekend and they were a hit! I didn’t add the prosciutto, didn’t have any and used spicy chicken sausage instead of pork. My guys loved them. I will double next time and freeze a batch. Thank you Ina ❤️
These meatballs were delish! Used the Rao’s sauce (thankful for the cheat). Yet another gem. Thanks Ina!!
I have been making these for years – I bake them in the oven then slow cook then in the sauce in a crock pot. Absolutely delicious!
Favorite at my house!
I love Ina, this is just the best spaghetti and meatballs recipe ever, it’s our Christmas tradition now! ☺️
I came across this recipe about 2 months ago and I have to say I was a little hesitant to try it because I use turkey in other recipesI make and it turns out good but I always feel like I’m settling for a healthy version of a dish that I like while missing all the original flavors that I love. Not the case here!!! The texture and flavor are top notch. I just made my 3rd by batch of them (in 2 months)tonight for meatball subs. They freeze well. Our favorite meatballs.