Tuscan Meatballs. This classic baked meatballs recipe is full of authentic Italian flavors like garlic, herbs, and onion. Ground beef meatballs are quick and easy to make and can be used in versatile ways. You can eat them straight out of the oven or smother them in marinara sauce and serve them over pasta.
You can cook Tuscan Meatballs using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients of Tuscan Meatballs
- Prepare of Egg, lightly beaten.
- It’s of Shredded mozzarella cheese (4 ounces).
- You need of Shredded Parmesan cheese (2 ounces).
- Prepare of Seasoned fine dry bread crumbs.
- Prepare of Garlic powder.
- It’s of Ground black pepper.
- Prepare of Package frozen chopped spinach, thawed and well drained.
- It’s of Uncooked ground turkey.
- Prepare of Dried spaghetti.
- Prepare of Chicken broth.
- You need of Butter.
- Prepare of Garlic, minced.
- Prepare of Shredded Parmesan cheese.
Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth. Serve the meatballs immediately with sauce and spaghetti, put them in the slow cooker along with sauce to have them simmer, or freeze the meatballs in Ziploc bags to use another time.
Tuscan Meatballs step by step
Preheat oven 350°F. Line a 15x10x1 inch baking pan with foil: set aside. In a large bowl, combine egg, mozzarella cheese, the 1/2 cup Parmesan cheese, the bread crumbs, garlic powder, and pepper. Stir in spinach. Add ground turkey; mix well. Shape mixture into 30 meatballs. Place meatballs in the prepared baking pan..
Bake about 20 minutes or until meatballs are no longer pink. Drain off fat..
Meanwhile, cook spaghetti according to package directions. Before draining spaghetti, remove 1/2 cup of the cooking water and set aside. Drain spaghetti, return to pan. Cover and keep warm..
In a large skillet, combine chicken broth, butter, and garlic. Bring to boiling: reduce heat. Simmer, uncovered, about 2 minutes or until mixture is slightly thickened. Pour liquid mixture over cooked spaghetti: toss gently to coat. If necessary, gradually add enough of the reserved cooking water to spaghetti mixture to moisten..
To serve, divide spaghetti mixture among 6 shallow bowls. Top with meatballs. If desired, sprinkle with additional Parmesan cheese..
If you freeze the meatballs, allow them to cool completely before packaging them. Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls). In a small skillet, heat oil over medium heat. Pour the marinara into a large pot and bring to a simmer. Tuscan Meatballs When Iris made her delicate olive-sized polpettine, and served them as an antipasto, I felt honored because in an Italian home you would not be served them unless you were considered family.
