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Monster Meatballs

Ree Drummond's super-sized monster meatballs on a pile of spaghetti with tomato sauce
Prep Time
1h 30 min
Yields
8 to 10 servings

These giant meatballs made with ground turkey and sausage are perfect with a hearty pasta or on a crusty baguette and topped with marinara sauce.

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ingredients

6
slice Texas toast
1
cup milk
1 ½
lb(s) ground turkey
1 ½
lb(s) ground sausage
2
cups finely grated Parmesan
¼
cup minced fresh parsley, plus more for garnish
5
cloves garlic, minced
1
large onion, finely diced
Kosher salt and freshly ground black pepper
Olive oil, for frying
4
cups store-bought marinara
2 ¼
lbs bucatini, cooked, for serving
12
fresh basil leaves, chopped
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directions

Step 1

Soak the Texas toast in the milk in a shallow bowl for 10 minutes.

Step 2

Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.

Step 3

Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.

Step 4

Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.

Step 5

To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.

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