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Turkey and Pancetta Meatballs

Use these turkey meatballs, a leaner alternative to those made with ground beef, to top off Pasta with Mint Pesto and Fava from "Martha Stewart's Dinner at Home."

  • Servings: 4
Turkey and Pancetta Meatballs

Source: Martha Stewart's Dinner at Home


  • 1 pound ground turkey, preferably 7 percent fat
  • 1 ounce thinly sliced pancetta, finely chopped (1/4 cup)
  • 1/2 onion, finely chopped (about 3/4 cup)
  • 1 garlic clove, minced
  • 3/4 cup fresh fine breadcrumbs
  • Coarse salt and freshly ground pepper
  • 1 large whole egg
  • 1 egg yolk
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon finely grated lemon zest
  • Olive oil, for frying


  1. Gently mix turkey, pancetta, onion, garlic, and breadcrumbs in a large bowl; season with 1 teaspoon salt and a pinch of pepper. Stir in the egg and yolk, sage, and zest. Form mixture into 1-inch meatballs.

  2. Heat 1 to 2 tablespoons oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook the meatballs in a single layer (work in two batches, if necessary), turning as needed, until browned on all sides and cooked through, about 7 minutes. Transfer to a plate and tent with parchment paper, then foil, to keep warm.

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