Spicy Turkey Meatballs

Full disclosure, this is basically Barefoot Contessa’s recipe.  But she does no wrong so why reinvent the wheel?  The only thing I do differently from her is I use pancetta instead of prosciutto, and I blend all the ingredients in a Cuisinart instead of mixing with a fork (I like the smooth consistency better). There is something so satisfying to me about rolling a bunch of meatballs by hand - I feel like an Italian grandmother.  I also love making meatballs because it’s the perfect food to have simmering all day. I’ll snack on one with my glass of wine, then later for dinner...you can put it over pasta or, as I like it, just plain in a bowl with maybe a good piece of crusty bread (and tons of red pepper flakes :)  Mangia!

3 cups diced bread cubes from sourdough bread (or whatever you have), crusts removed

⅔ cup milk (whole milk preferred)

2 lbs ground turkey

½ lb sweet italian pork sausage, casings removed

4 oz package of pancetta from Trader Joes (or 4oz sliced prosciutto)

1 cup freshly grated asiago cheese

½ cup packed fresh parsley

1 tsp dried oregano

1 tsp red pepper flakes

Salt and pepper

3 TBSP good olive oil

2 large eggs, lightly beaten with fork

3 (24oz) jars good marinara sauce

Preheat the oven to 400 degrees.  Line 2 sheet pans with parchment paper.

Process the bread in a food processor fitted with a steel blade, until it is in medium crumbs.  Transfer bread to a large bowl and add milk.  Let sit for 5 minutes.

Add the turkey, sausage, pancetta, asiago, parsley, oregano, red pepper flakes, salt and pepper to the same food processor and blend until mixed through.  Transfer the mixture to the large bowl with bread in it, add the olive oil and eggs, and mix all together with your hands.

Form round meatballs (to the size you enjoy eating them) with your hands and place on prepared baking sheets.  Contrary to baking cookies, you can place the meatballs close together, even touching.  Drizzle olive oil over the top of the meatballs.

Bake for 35-40 minutes, until the tops are browned and the centers completely cooked.  Pour the marinara sauce in a large low pot, add the meatballs, and bring to a simmer.  Enjoy your meatballs now or let simmer until you’re ready!  

*To make ahead and leave for the day, add the marinara and the baked meatballs into your slow cooker set at simmer (instead of on the stove)