Chef Bleifer Spaghetti & Turkey Meatballs
You'll want to gobble down Chef Robert Bleifer's turkey meatball and spaghetti recipe – each bite followed by a sip from a goblet full of our robust Lloyd Cellars Sta. Rita Hills Pinot Noir!
Ingredients
- 1 pound ground turkey not lean!
- 1/4 cup fresh breadcrumbs place 1 large slice of bread in a spice grinder or mini-chopper
- 1/4 cup freshly grated parmeggiano
- 1 teaspoon dried Italian herbs basil, marjoram, oregano, thyme
- 1 clove garlic minced
- 1 egg yolk
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry red wine
- 1 cup chicken stock
- 4 cups marinara sauce
- 1 pound spaghetti
- Fresh grated parm and basil for serving optional
Instructions
- In a medium-large bowl, mix together: turkey, breadcrumbs, parm, herbs, garlic, egg yolk, and salt. Mix thoroughly and form into balls slightly smaller than ping-pong balls. You should have close to 20.
- Place a large saute pan medium-high heat, add the oil, and brown the meatball on all sides (adjusting the heat as necessary to keep from burning.)
- When fully browned, deglaze with red wine, scrape up any stuck browned bits and let reduce until just a tablespoon remains. Transfer to a medium saucepan with the stock and marinara. Bring to a boil, reduce to a simmer and cook covered for 45 minutes. If the sauce has gotten too thick, add water to bring back to the consistency of the jarred sauce.
- Bring a large pot of water to boil and add 3 tablespoons of kosher salt. Add pasta and cook al dente, according to packaged directions.
- Drain pasta, immediately toss with sauce and serve immediately.
- Serve with extra grated parm and fresh basil if desired.