Spicy Turkey Meatballs and Spaghetti
This recipe creates hearty and spicy turkey meatballs enhanced with sweet Italian sausage and prosciutto, served over spaghetti. Fresh bread crumbs, Asiago cheese, and aromatic herbs are mixed with ground turkey, formed into meatballs, baked until golden, and then simmered in a rich marinara sauce, offering a deeply flavorful and satisfying meal.
Equipment
- 2 Sheet Pans Lined with parchment paper
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Large Low Pot For sauce and meatballs
- 1 Large Pot For cooking spaghetti
Ingredients
Main
- 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.
Notes
For truly tender meatballs, combine ingredients with a light hand; overworking the mixture will result in dense, rubbery meatballs. Baking the meatballs rather than pan-frying them ensures even cooking, less mess, and a healthier finish. The combination of ground turkey with sweet Italian sausage and prosciutto adds layers of flavor and necessary fat, preventing the turkey from drying out. Allowing the bread crumbs to soak thoroughly in milk is crucial for moisture. Simmering the baked meatballs in the marinara sauce allows them to absorb the rich flavors, making them incredibly succulent. Always cook pasta al dente for the best texture.