Monster Meatballs

2015-02-04
  • Yield : 8 to 10 servings
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 6 slices Texas toast
  • 1 cup milk
  • 1 1/2 pounds ground turkey
  • 1 1/2 pounds ground sausage
  • 2 cups finely grated Parmesan
  • 1/4 cup minced fresh parsley, plus more for garnish
  • 5 cloves garlic, minced
  • 1 large onion, finely diced
  • Kosher salt and freshly ground black pepper
  • Olive oil, for frying
  • 4 cups store-bought marinara
  • 2 1/4 pounds bucatini, cooked, for serving
  • 12 fresh basil leaves, chopped

Method

Step 1

Soak the Texas toast in the milk in a shallow bowl for 10 minutes.

Step 2

Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.

Step 3

Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.

Step 4

Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.

Step 5

To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil. 

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