By CARLY WEAVER
Ina Garten's Salty Secret To Delicious Turkey Meatballs
Ina Garten adds prosciutto to her turkey meatballs, a salty, fatty, flavorful cut of meat that adds a unique element to the dish and truly sets it apart from other variations.
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Made in Italy for centuries, prosciutto is a salami (aka, a cured pork product) that comes from pork leg. It’s salt-cured for many weeks before being dry-aged for up to 36 months.
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The curing and drying process — along with other factors like how it’s seasoned and where it’s made — makes prosciutto salty, sweet, rich, and delicate all at once.
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In addition to providing Garten’s turkey meatballs with a salty, umami-like flavor, prosciutto also helps to keep the blend of turkey and sausage moist and rich.
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Garten first soaks breadcrumbs in milk; this is called a panade, which is a starch-liquid combo that keeps meat moist and tender. The mixture sits and thickens for five minutes.
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She then mixes ground turkey, sweet Italian pork sausage, prosciutto, and asiago cheese with seasonings and herbs like salt, pepper, parsley, red pepper flakes, and oregano.
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Lastly, Garten adds the eggs and olive oil to bring the ingredients together — being careful not to overwork the meat — and shapes the mixture into balls before baking them.
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This recipe doesn't require searing or pan-frying the meatballs first. Garten directly bakes them at 400 degrees Fahrenheit for about 35-40 minutes or until they're browned.
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