Best 2 Mario Batalis Big Turkey Meatballs Polpette Di Tacchino Recipes
In the culinary world, Mario Batali's name is synonymous with bold flavors and innovative dishes. His Big Turkey Meatballs, also known as Polpette di Tacchino, are no exception. These succulent meatballs are crafted with ground turkey, a lean and healthy protein, ensuring a lighter yet equally flavorful alternative to traditional beef or pork meatballs. Batali's unique blend of spices, including fennel seeds, garlic, and parsley, imparts a delightful aromatic profile, while the addition of bread crumbs and eggs ensures a tender and moist texture. The meatballs are lovingly simmered in a rich tomato sauce, creating a comforting and hearty dish perfect for any occasion. Whether served as an appetizer, main course, or part of a larger spread, these turkey meatballs are sure to impress your taste buds and leave you craving more.
In addition to the classic Big Turkey Meatballs, the article offers a tantalizing variation: Turkey Meatballs with Lemon and Mint. This refreshing twist introduces a burst of citrus and herbaceousness to the meatballs, creating a vibrant and flavorful dish that's perfect for summertime gatherings. The zesty lemon and mint complement the savory meatballs beautifully, adding a unique and refreshing dimension to the traditional recipe.
For those seeking a vegetarian option, the article also features Turkey and Spinach Meatballs. These meatballs are packed with nutritious spinach and aromatic herbs, providing a healthy and satisfying alternative. The spinach adds a vibrant green color and a slightly earthy flavor to the meatballs, while the herbs bring a delightful aromatic touch. These meatballs are perfect for those looking for a lighter and healthier version of the classic meatball dish.
No matter your preference, Mario Batali's Big Turkey Meatballs and its variations offer a delicious and versatile dish that's sure to become a favorite in your kitchen.
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
Steps:
- In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
- Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
- In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
- With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
- In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
- Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
- Add the tomato sauce and reduce the heat to a simmer.
- Cook all the meatballs for 30 minutes.
- Set aside and allow to cool; save the sauce for another use.
MARIO BATALI'S BIG TURKEY MEATBALLS - POLPETTE DI TACCHINO
Got this recipe from The Chew.com. Wanted to post it for safe keeping. Hope they are as good as they looked on the show! It shows that this is 2-4 servings but does not say how many meatballs you get so yield is a guesstimate. Note- I made this recipe exactly as written below but the meatball mix was way too runny to even form meatballs. I ended up spreading it in a 13x9 pan and baking it at 400 degrees for 40 minutes. I then cut it into 24 squares and put them as well as the juices into the bubbling tomato sauce for 10 minutes. While it didn't look traditional it tasted fantastic. I found this recipe on FoodNetwork.com and it did not call for any milk. I also wondered about the other 1/4 oil and found he cooks it differently...it said "In a large, heavy-bottomed skillet, heat the remaining 4 tablespoons of oil to almost smoking and brown the meatballs in the oil on all sides. Add the tomato sauce and the wine and bake for 30 minutes. Serve with the remaining pecorino and parsley"
Provided by Kerena
Categories Meatballs
Time 1h
Yield 24 meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the bread crumbs in water to cover for 5 minutes. Squeeze out the excess water.
- In large bowl, combine turkey, prosciutto, sausage, bread crumbs, eggs, milk, 1/4 c of the pecorino, the Parmigiano, 1/2 c of the parsley, the nutmeg and 1/4 c of the olive oil. Mix very gently with your hands. Season with salt and pepper. Form into 1" balls. Place balls on a baking sheet, cover and refrigerate for 1 hour to allow flavors to blend.
- Put the tomato sauce in a pan and bring to a boil. Place the meatballs in the sauce and return to a boil, then lower heat and simmer for 30 minutes.
- Transfer to a platter and serve with the remaining 1/4 cup each of pecorino and parsley sprinkled over the top.
Nutrition Facts : Calories 1038.8, Fat 60.6, SaturatedFat 15, Cholesterol 329.6, Sodium 1681.8, Carbohydrate 52.1, Fiber 4.6, Sugar 8.8, Protein 72.5
Tips:
- Use a combination of ground turkey and ground pork for a moist and flavorful meatball.
- Soak the bread crumbs in milk before adding them to the meatball mixture. This will help to bind the meatballs together and prevent them from becoming dry.
- Season the meatballs generously with salt, pepper, and garlic powder. You can also add other herbs and spices to taste, such as basil, oregano, or thyme.
- Gently mix the ingredients together until they are just combined. Overmixing can make the meatballs tough.
- Form the meatballs into 1-inch balls and place them on a lightly greased baking sheet.
- Bake the meatballs in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until they are cooked through.
- Serve the meatballs with your favorite sauce, such as tomato sauce, marinara sauce, or gravy.
Conclusion:
Mario Batali's Big Turkey Meatballs (Polpette di Tacchino) are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and they are sure to be a hit with everyone who tries them. Whether you serve them with a simple tomato sauce or a more complex gravy, these meatballs are sure to be a crowd-pleaser.
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