Bucatini With Turkey Meatballs. Make the turkey meatballs: Mix the minced turkey with a good handful of parmesan and parsley until well combined. To get an even size I use a small ice cream scoop to portion out the mixture. Roll each portion into a ball.
Get rid of excess liquid in the bread by squeezing it thoroughly, place in a bowl with turkey, half the cheese, paprika, salt and mix all together. Meanwhile, place a pot of water to boil, cook pasta according to directions. For the sauce, place a large Dutch oven over medium heat with EVOO and melt butter into oil. You can have Bucatini With Turkey Meatballs using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Bucatini With Turkey Meatballs
Add garlic and onion, heat to infuse the garlic into oil and butter, then add the tomatoes, passata, stock, salt, sugar and basil. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Sauté the meatballs in the same pan you used to cook the seasoned onions and garlic over medium to medium-high heat. Turn the meatballs to cook and give them a brown crust evenly.
Bucatini With Turkey Meatballs step by step
The crust will help the sauce cling to the meatballs. In a large bowl, mix together the eggs, milk, salt, pepper, pasta, parmesan, and almost all of the fontina and cheese, reserving a little bit for the top. Place your ground meats in a large bowl. Let the bread cubes and milk sit for a few minutes to get soft. After your bread has softened, add the eggs.