Print This Recipe

Print
Turkey and Pancetta Meatballs

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."

Martha Stewart's Dinner at Home http://www.marthastewart.com/318369/turkey-and-pancetta-meatballs
4
Rated
80100(1)1
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.