Acclaimed chef Lidia Bastianich joins Host Joel Gamoran on set for the first episode of Season Three of Homemade Live where they talk about all things turkey. In this episode, Lidia shares her recipe for Turkey Meatballs with Porcini, Raisins, and Pine Nuts.
Makes 3 dozen 2-inch meatballs
INGREDIENTS
- 1½ tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (about ¾ cup)
- 4 slices dried white bread (from a sandwich or Italian loaf)
- 1 to 2 cups milk
- 3 pounds ground turkey
- 3 large eggs, well-beaten with a pinch of salt
- 2 tablespoons chopped fresh Italian parsley
- 1½ tablespoons porcini powder (from ¼ cup dried porcini)
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup golden raisins, plumped in warm water and drained
- ¾ cup pine nuts, toasted in a dry skillet and cooled
- 1 cup (or more) all-purpose flour
- 2 cups (or more) vegetable oil
- Salt, for sprinkling
TO PREPARE
STEP ONE. In a medium skillet, heat the olive oil over medium-high heat. Add the chopped onion, sprinkle with a pinch of salt, and cook until sizzling.
STEP TWO. Lower the heat and cook for 4-5 minutes, stirring occasionally, until the onions are soft but not browned. Remove from heat and let cool.
STEP THREE. Break up the bread into 1-2 inch pieces and place in a shallow bowl. Pour enough milk over the bread to cover it, allowing it to soak for 4-5 minutes. Once softened, squeeze out all excess milk, resulting in about 1 cup of moist bread.
STEP FOUR. In a large mixing bowl, loosen up the ground turkey. Pour in the beaten eggs, then sprinkle on the parsley, porcini powder, salt, and black pepper. Add the drained raisins, toasted pine nuts, and cooled onions.
STEP FIVE. Break up the soaked bread and scatter it over the meat mixture. Gently mix everything by hand until all ingredients are evenly distributed.
STEP SIX. Spread the flour about ¼-inch deep on a baking sheet. Using an ice cream scoop or your hands, shape the meat mixture into 2-inch balls (slightly larger than golf balls). Roll each meatball in the flour to coat lightly, then place on a separate baking sheet. Repeat until all meatballs are formed and floured.
STEP SEVEN. Pour vegetable oil into a large, heavy skillet to a depth of at least ⅓-inch. Heat over high heat until the oil is very hot. Carefully add the meatballs in batches, leaving about an inch between each. Cook for 1-2 minutes to brown on the bottom, then turn until golden on all sides, about 6 minutes.
STEP EIGHT. As they finish, transfer the meatballs to a baking sheet and sprinkle with a few pinches of salt.
STEP NINE. These meatballs are ready to eat with a golden crust, but for a tender texture, finish cooking them in a sauce. To do so, simmer them in marinara sauce for 45 minutes at 300 degrees.
