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A pan full of turkey meatballs with tomato sauce, beside a chopping board with Parmesan and a bowl of parsley.
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5 from 1 vote

Italian-Style Turkey Meatballs

Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: Italian
Servings: 6 servings
Calories: 313

Ingredients

  • 1 cup chicken broth, canned or homemade chicken stock
  • 1/2 ounce dried shiitake mushrooms
  • 2 slices hearty white sandwich bread, torn into 1-inch (25-mm) pieces
  • 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • 1 tablespoon chopped fresh Italian parsley
  • 1 1/2 teaspoons unflavored gelatin*, (see note)
  • salt and freshly ground pepper
  • 4 anchovy fillets, rinsed, patted dry, and minced
  • 1 1/2 pounds ground turkey, (85 or 93 percent lean)
  • 1 large egg, lightly beaten
  • 4 garlic cloves, minced
  • one (14.5-ounce) can whole peeled tomatoes
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste, store-bought or homemade
  • 1/4 cup chopped fresh basil
  • granulated sugar
US - Metric

Instructions

  • In a covered microwave-safe bowl, combine the 1 cup chicken broth and 1/2 ounce dried shiitake mushrooms and microwave until steaming, 1 to 2 minutes. Let sit until softened, 5 to 10 minutes. Drain the mushrooms in a fine-mesh strainer and reserve liquid.
  • In a food processor, pulse the 2 slices hearty white sandwich bread until finely ground, 10 to 15 pulses. Dump the breadcrumbs into a large bowl (don't wash the processor bowl). Add the 1 ounce Parmesan cheese, 1 tablespoon chopped fresh Italian parsley, 1 1/2 teaspoons unflavored gelatin*, 1 teaspoon salt, and 1/4 teaspoon pepper to bowl with breadcrumbs and mix until thoroughly combined.
  • In the food processor, combine the mushrooms and half of the anchovies and pulse until chopped fine, 15 to 20 pulses.
  • Add the mushroom mixture, 1 1/2 pounds ground turkey, 1 large egg, and half of the minced garlic to the bowl with the breadcrumb mixture and mix with your hands until thoroughly combined.
  • Divide mixture into 16 portions (each about 1/4 cup loosely packed). Using your hands, roll each portion into a ball, taking care to not pack them too tightly. Put the meatballs on a large plate and refrigerate for 15 minutes.
  • In the food processor, pulse the one (14.5-ounce) can whole peeled tomatoes and their juice to a coarse puree, 10 to 15 pulses.
  • In a small bowl, combine the 1/2 teaspoon dried oregano, 1/8 teaspoon red pepper flakes, the remaining anchovies, the remaining garlic, and 1/4 teaspoon black pepper.
  • In a 12-inch (30-cm) nonstick skillet over medium-high heat, warm the 3 tablespoons extra-virgin olive oil until shimmering, 2 to 4 minutes. Add the meatballs and cook until well browned all over, 5 to 7 minutes. Use a slotted spoon to transfer meatballs to a paper towel-lined baking sheet, leaving fat in the skillet.

    ☞ TESTER TIP: If your turkey is very lean, you may need to add a little extra oil to the skillet.

  • Add oregano mixture to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high, stir in the 2 tablespoons tomato paste, reserved mushroom liquid, and pureed tomatoes, and bring to a simmer.
  • Return meatballs to the skillet, reduce heat to medium-low, cover, and cook until the meatballs register 160°F (71°C) on an instant-read thermometer, 12 to 15 minutes, turning meatballs once.
  • Place meatballs on a serving platter, increase heat to high, and simmer sauce until slightly thickened, 2 to 5 minutes. Stir in the 1/4 cup chopped fresh basil and season with granulated sugar, salt, and pepper to taste. Pour sauce over meatballs and serve, passing extra Parmesan separately.

Notes

*Why would you add gelatin to Italian-style turkey meatballs?

Mainly, adding gelatin to ground meat helps it to retain moisture resulting in a more tender texture. Adding a small amount of unflavored gelatin mitigates graininess by trapping moisture and giving the meatballs a juicy mouthfeel. Then, a 15-minute refrigeration gives it all time to bind together and produce a springy, juicy texture in the cooked meatballs.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 8g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 268mg | Fiber: 1g | Sugar: 1g