Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Toasted Ciabatta. A spin on the Barefoot Contessa’s classic Spicy Turkey Meatballs and Spaghetti, this one is a crowd pleasing treat I want to eat all year long.
This is one of those recipes I used to make often and forgot about – it’s like running into an old friend, except you get to eat it.
The meatballs can be baked fully, and frozen either IN the marinara or just in a large gallon ziplock, making for an easy party treat. Simply toss the frozen meatballs into a pot with the marinara and bring them to a heated temp when you are ready to eat.
Spicy Turkey Meatball Subs
Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Ciabatta
Ingredients
- 3 cups bread from an Italian loaf, crusts removed chopped into cubes
- 2/3 cup whole milk
- 2 pounds ground turkey 85-percent to 92-percent lean
- 1/2 pound sweet or spicy Italian pork sausage casings removed
- 4 ounces packaged diced prosciutto
- 1 cup freshly grated parmesan cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs lightly beaten
- 3-4 Tbsp good olive oil plus more for the ciabatta
- 3 24-ounce jars of Rao's
- 1 lb. fresh mozzarella
- 1 loaf ciabatta bread
- leaves of basil for garnish
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
- In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, parmesan, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the eggs, and stir lightly with a fork to combine.
- With your hands, or an ice cream scoop, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with the olive oil. Bake for 30-35 minutes, until the tops are browned and the centers are completely cooked. Keep the oven on for the bread!
- Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. When heated through, top with the fresh mozzarella, and cover fora. few minutes, allowing it to melt.
- Meanwhile, slice the ciabatta loaf in half lengthwise, leaving a top and bottom. Drizzle the bread with a generous coating of olive oil, and bake in the 400 degree oven for 5-7 minutes until lightly toasted.
- To assemble, spoon the meatballs and sauce onto the ciabatta with the melted cheese on top. Ideally you will make two slabs of open faced sandwiches. Top with fresh basil and extra red pepper flakes as desired. Slice into servings and enjoy!
Notes
This is a classic Barefoot Contessa recipe, with a twist of making it into a sandwich instead of serving with spaghetti. These meatballs are full of flavor, and as always, Ina NAILED it. Find her recipe here: https://www.foodnetwork.com/recipes/ina-garten/spicy-turkey-meatballs-and-spaghetti-recipe-2119707
