Roasted Turkey Meatballs
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- 3 slices italian bread, torn into small bits (1 cup)
- 1/3 c milk
- 3 oz panchetta finely chopped
- 1 small onion,finely chopped
- 2 garlic cloves,minced
- salt and pepper,to taste
- 1 egg
- 1 lb ground turkey
- 2 tablespoons tomato paste,divided
- 3 tablespoons finely chopped flat leaf parsley
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with turkey, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange on baking rack on top of a roasting pan.
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on , bake in upper third of oven until meatballs are cooked through, 20 to 25 minutes .