New York Turkey Meatball
New York’s most famous Italian meatball—smothered with red sauce and sitting on a bed of pasta—tastes great made with ground turkey. Make this recipe tonight to see for yourself.
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
2 cloves garlic, minced
3 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano
2 teaspoons grated lemon rind
1 large egg, lightly beaten
2 tablespoons dried bread crumbs
1 ounce buttermilk
1 (24-ounce) jar tomato-basil pasta sauce, heated
1 (16-ounce) package spaghetti, cooked according to package directions
grated Parmesan cheese, if desired
1) Heat oven to 400°F.
2) In large bowl, combine turkey, garlic, basil, oregano, lemon rind, egg, bread crumbs and buttermilk. Shape into 1½ -inch balls. Place on a lightly greased jelly-roll pan and bake 25 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer. Let meatballs stand 10 minutes.
3) In large bowl, toss meatballs and heated pasta sauce. Serve over pasta. Sprinkle with Parmesan cheese, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION