Mario Batalis Big Turkey Meatballs Polpette Di Tacchino Recipes

Steps:

• Step 1: ingredients: 2 Cup panko bread crumbs Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water. Step 2: ingredients: 2 Pound ground turkey 4 Ounces prosciutto di parma (cut into 1/8-inch dice) 8 Ounces sweet Italian sausage (casings removed) 3 large eggs (lightly beaten) 1 1/2 - 2 Cup milk 1/2 Cup freshly grated Pecorino Romano 1/4 Cup freshly grated Parmigiano-Reggiano 3/4 Cup finely chopped Italian parsley Several gratings of nutmeg 1/2 Cup extra-virgin olive oil Salt and freshly ground black pepper In a large bowl, combine the turkey, prosciutto, sausage, bread crumbs, eggs, milk, ¼ cup of the pecorino, the Parmigiano, ½ cup of the parsley, the nutmeg, and ¼ cup of the olive oil and mix very gently with your hands. Season with salt and pepper. Form the mixture into 1-inch balls. Place the balls on a baking sheet, cover, and refrigerate for 1 hour to allow the flavors to blend. Step 3: ingredients: 2 Cups tomato sauce Add the tomato to pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower the heat and simmer for 30 minutes. Step 4: instructions: Transfer to a platter and serve with the remaining ¼ cup each pecorino and parsley sprinkled over the top. http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Mario-Batali-Big-Turkey-Meatballs-Polpette-Di-Tacchino

Steps:

• Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
• In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
• Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
• Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.

Steps:

• Preaheat oven to 350°.
• In a big mixing bowl, combine the beef, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands).
• Place the meat in the center of a 13x9 inch baking dish; shape mixture into a smooth rounded dome 3-4 inches high.
• Bake in preheated oven for 35 minutes.
• Spoon or drain off any fat in the dish.
• Pour the marinara sauce over the loaf and bake 20 minutes; let stand 10 minutes.
• Serve meatloaf cut in wedges with about 2/3 cup sauce per serving.
• Left-overs: cut into chunks and reheat in additional marinara sauce; serve spooned into hero or grinder rolls; add a few slices of mozzarella cheese and sauteed green pepper, if you wish.

Steps:

• In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
• Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
• In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
• With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
• In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
• Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
• Add the tomato sauce and reduce the heat to a simmer.
• Cook all the meatballs for 30 minutes.
• Set aside and allow to cool; save the sauce for another use.