Butterball Foodservice | Brooklyn-Style Turkey Meatballs

Ingredients

• 1. Combine the yellow onions, green onions, garlic, parsley leaves and fresh basil in a stainless steel bowl, and blend well.
• 2. Place the mixture into a food processor with a knife blade, and pulse to chop. Do not puree.
• 3. Place the Italian bread into the bowl of the food processor, and chop into crumbs.
• 4. In a very large mixing bowl, combine the chopped vegetables, cheese, bread crumbs, broth, egg and seasonings, and blend well.
• 5. Add the ground turkey. Blend well by hand only, being very careful not to overmix. Refrigerate for 30 minutes. Meatballs must be formed and cooked within 4 hours of mixing preparation.
• 6. Form the meatballs with a #16 scoop. Round by hand with a thin coating of oil on your hands.
• 7. Fry the meatballs in oil in a cast-iron skillet (oil temperature 340°F) until they’re golden brown on all sides, and cook to 165°F internal temperature.
• 8. After the meatballs are cooked, allow them to cool for 20 minutes. Serve over marinara sauce or Sauce Pizzaiolo.
• 1. In a sauté pan, heat the oil over medium-high heat. Sauté the garlic until the aroma fills the air.
• 2. Add the bay leaves and fresh sage. Sauté for 15 seconds.
• 3. Add the tomatoes, sugar, salt and pepper. Bring to a boil and simmer for 10–15 minutes.
• 4. Stir in the chopped parsley and chiffonade of basil.
• 5. Simmer for another 30 minutes, then remove the bay leaves.
• 6. To store, pour the sauce into a container, cover, label and refrigerate.