Wednesday, October 16

Turkey Meatballs with Panchetta

I tend to forget how time/labor intensive meatballs are. If you come home from work hungry you may get a little "cranky" while preparing them. (Especially if you are also making spaghetti squash which is a process unto itself.)  Given this I might suggest making the meatballs over the course of two days. Day 1: Mix all the ingredients, cover, and refrigerate. Day 2: Form balls, heat in oven, eat.

Whatever you decide to do it's worth it...:)

3 slices italian bread, torn into pieces
1/3 cup milk
3 oz sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tbsp olive oil, divided
1 large egg
1 lb ground turkey
3 tbsp finely chopped flat leaf parsley
1 tbsp tomato paste

Soak bread in milk in a small bowl until softened. Cook pancetta, onion and garlic in 1 tbsp oil with 1/2 tsp each of salt and peper in a 10 inch skillet over medium heat until onion is softened, about six minutes. Squeeze bread to remove excess milk. Lightly beat egg in a large bowl, then combine with turkey, pancetta mixture, bread and parsley. Form 12 meatballs and arrange in a sheet pan. Stir together tomato paste and remaining tbsp oil and brush over meatballs, then bake in oven until meatballs are just cooked through, 15 to 20 minutes.

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