Turchetta Meatballs with Gravy Dipper
Ready to change things up on Thanksgiving Day? Swap out the traditional roasted bird and sides for a Friendsgiving gathering featuring creative cocktails and appetizers. But don’t worry—you’ll still enjoy turkey in the form of these savory meatballs. To enhance the flavor of the meat, we add our Turchetta Turkey Rub, an aromatic blend inspired by Italy’s classic porchetta roasts. It combines Mediterranean herbs and garlic with peppery spices and bright citrus. Then we wrap the meatballs in thin slices of prosciutto and bake them to tender, juicy perfection. Of course, Thanksgiving isn’t complete without lots of warm turkey gravy, so serve that on the side for dipping.
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 1/2 yellow onion, cut into small dice
- 2 garlic cloves, minced
- 3 Tbs. Turchetta Turkey Rub
- 1/2 lb. (250 g) ground pork
- 1/2 lb. (250 g) ground dark meat turkey
- 3 Tbs. panko
- 2 tsp. Worcestershire sauce
- 1 egg
- 16 thin slices prosciutto
- 3 Tbs. neutral oil
- Fried sage leaves and rosemary sprigs for garnish
- Kosher salt
- 1 cup (8 fl. oz./250 ml) warm gravy, prepared with Williams Sonoma Turkey Gravy Base according to packaging instructions
Directions:
Preheat an oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and Turchetta Turkey Rub and cook, stirring, until the garlic is translucent and the seasoning is toasted, about 1 minute. Transfer to a large bowl and let cool.
Add the ground pork and turkey to the cooled onion mixture, then add the panko, Worcestershire and egg. Mix gently until combined. Shape the mixture into 16 balls, each about 1 oz. (30 g). Wrap each meatball in 1 piece of prosciutto, overlapping as you go, until the meatball is covered completely. Place on the prepared baking sheet.
Bake until the meatballs are cooked through and the prosciutto is slightly crisp, about 10 minutes.
Meanwhile, in a small fry pan over medium heat, warm the neutral oil. Add the sage leaves and rosemary sprigs and fry until dark green and crisp, about 30 seconds. Transfer to a paper towel–lined plate and sprinkle with salt.
Transfer the meatballs to a serving platter and garnish with the fried sage leaves and rosemary sprigs. Serve immediately with the warm turkey gravy for dipping. Makes 16 meatballs.
Williams Sonoma Test Kitchen
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