Very few things take the place of comfort food. And of these foods, spaghetti and meatballs are at the top of the list. I've made many different types before but these without a doubt the best I've ever made. They're turkey-chicken meatballs, but not in the least bit spicy. They were an absolute winner. Make them big in the oven, cocktail size in the slow cooker, whatever you want, they're going to be a MAJOR hit. If you have extra gloves around, this would be a really fun meal the let the kids help with. But no matter who makes the, they'll DEFINITELY be a big hit!!!
What you'll need:
1 cup panko bread crumbs
2/3 cup non-dairy creamer
2 pounds ground turkey
1/2 pound sweet Italian chicken sausage, casings removed (one package)
1 cup freshly grated parmesan or pecorino cheese (or a little more if you're feeling naughty)
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2- 2 jars pasta sauce
Freshly grated Parmesan cheese, for serving
1. Preheat the oven to 400*. In a large bowl add the ground turkey, chicken sausages (removed from the casing just by squeezing), creamer, bread crumbs, and eggs. Mix together lightly using your hands.
2. Add to the bowl the oregano (you can leave out if you don't have) pepper flakes, salt, pepper, and cheese. Give it a good final mix.
3. Grease a baking sheet. Roll the meatballs to the size of about golf balls (they'll be big but taste great!) and place about 1 inch apart on the baking sheet. Bake for 40 minutes.
4. As soon as the meatballs are finished cooking (40 minutes will be perfect), immediately add them to a pot with the pasta sauce (this will add some moisture to the meatballs). Set on low. At this time, cook your pasta.
5. Once the pasta is ready, serve with some chopped basil and topped with extra grated parmesan cheese.