Italian-Style Turkey Meatballs

Name: Italian-Style Turkey Meatballs
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 cup, chicken broth; 1/2 ounce dried, shiitake mushrooms; 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 1 tablespoon, chopped fresh parsley; 1 1/2 teaspoons, unflavored gelatin; , Salt and pepper; 4 , anchovy fillets, rinsed, patted dry, and minced; 1 1/2 pounds 85 or 93 percent lean, ground turkey; 1 , large egg, lightly beaten; 4 , garlic cloves, minced; 1 (14.5-ounce) can, whole peeled tomatoes; 1/2 teaspoon, dried oregano; 1/8 teaspoon, red pepper flakes; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, tomato paste; 1/4 cup, chopped fresh basil; , sugar

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Main Courses

Italian

Turkey

Turkey meatballs have a justifiably bad reputation. But if you boost the flavors and treat ground turkey like, well, turkey, you get great results.

SERVES 4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks. We start with 93 or 85 percent lean turkey; the 99 percent lean type didn’t have enough fat to create a palatable meatball. Next, we add an egg an...

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