Turkey & Pancetta Meatballs

Turkey & Panchetta Meatballs

Meatball recipes are not strangers on bake, broil & blog (find them here and here), but this recipe has quickly become my go-to meatball recipe- how can I resist the pancetta addition? This recipe is hearty and flavorful- it’s perfectly filling and doesn’t leave you hungry. Moreover, the meal combinations are endless- I featured them with an Italian staple, pasta, but I’ve made them as meatball subs on whole grain rolls and also as the perfect salad topper.

Turkey & Panchetta Meatballs

3 tablespoons olive oil
2 ounces pancetta, finely diced
1/2 yellow onion, finely diced
1 pound ground turkey
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup plain bread crumbs
2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Turkey & Panchetta Meatballs

Preheat the oven to 450 degrees F.

Heat the olive oil in a large, heavy skillet over medium-heat. Add the pancetta and cook for 2 minutes. Add the onion and cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from heat and let cool.

In large bowl, combine the pancetta and onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on foil-lined and greased baking sheet. Bake for 20 minutes.

Serve with your favorite pasta and sauce or as a sandwich on a roll topped with your favorite sauce and mozzarella cheese.

Recipe from Giada De Laurentiis.


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