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Summer Spaghetti and Meatballs Part II: Turkey and Pork Meatballs

By Aimee Blake ⋅ August 3, 2009 ⋅  Print Recipe ⋅ Post a comment

This is part 2 of a 2 part summer spaghetti and meatballs post. To check out part 1 (Simple Tomato Fennel Sauce), click here.

A long time ago, I made up the decision to give up eating beef and, consequently, I didn’t eat meatballs for many years. About a year ago, I saw a woman in an Italian restaurant eating spaghetti and meatballs and seeming to enjoy every bite, and I realized how much I missed eating them.  It then occurred to me that meatballs, like burgers, could certainly be made without beef.

I began a search for authentic meatball recipes, and I found one that used buttermilk, an ingredient that I don’t often use, but the author of the recipe claimed to have tried several different recipes and suggested this method above all others so I decided to give it a try.   I chose to substitute the ground beef with ground turkey and hot Italian sausage meat, and the result was even more delicious than any meatball I remember from my years of eating beef.  The recipe would work just as well with ground pork, lamb, chicken, beef, or veal any combination you prefer.

The reason I love this meatball recipe is it produces very moist and tender meatballs, despite the fact that I use turkey, which is leaner than beef, and therefore has a tendency to dry out. The Parmesan, parsley, and garlic add wonderful flavor.  I often don’t mention that the meatballs are made without beef to my guests until the have already tried them, and most admit that they would not have been able to tell the difference, or even that they like them better.  Try them out and you can be the judge.  Here’s how they are made:

Ingredients:

• 1 lb. ground turkey meat
• 3 hot Italian sausages, removed from its casing
• 1 egg
• 2 cups buttermilk
• 3 slices of white or Italian bread
• 3 cloves of garlic, minced
• 1/4 cup parsley, chopped
• 1/3 cup grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. red pepper flakes
• 1 lb. (standard package) dried semolina spaghetti
• 4 cups prepared simple tomato fennel sauce (see previous post)

Begin by soaking the slices of bread in the buttermilk until the bread becomes soft enough to smash into a mush with a fork, about 1/2 hour.  In a large bowl, mix the meat, egg, garlic, parsley, cheese, salt and pepper, and bread mixture until thoroughly combined.  Do not be afraid to use your hands to mix.

To form the meatballs, use a tablespoon and scoop heaping spoonfuls of the meat mixture into your palm.  Gently roll into a ball, taking care not to over work the meatball, and place on a cookie sheet.  Try to form the meatballs to be uniform in size.

Once all the the meatballs are prepared, heat a large, heavy bottom pan, such as a dutch oven, over medium high heat and add about two tablespoons of olive oil.  Place one layer of meatballs in the pan, being careful not to overcrowd them.  Do not try to turn the meatballs until they are brown on the first side, and then turn them to cook on the other side.  Once the meatballs are browned on all sides, remove from the heat.  At this time, cook the remaining meatballs in the same way.

Once all of the meatballs are browned on all sides, add the sauce to the pan (see previous post for recipe).  Stir to work all of the browned bits into the sauce, and reduce the heat to low.  Add the meatballs back into the sauce, making sure they are fully submerged.  Let them finish cooking in the sauce, for at least another twenty minutes or so.

Pour the sauce and meatballs over spaghetti, garnish with parsley and Parmesan cheese and serve.

Serves six people. Enjoy!

Tags: meatballs, sausage, Turkey