Turkey Meatballs in Green Chile Sauce, Spaghetti and Meatballs and Parmesan Crisps

Ingredients

• 1 lb Ground Beef (80/20 lean-to-fat ratio recommended)
• 0.5 lb Ground Pork
• 1 cup Plain Breadcrumbs
• 0.5 cup Milk (Whole milk is preferred)
• 0.5 cup Parmesan Cheese (Freshly grated, plus more for serving)
• 1 pcs Large Egg (Lightly beaten)
• 6 cloves Garlic (Finely minced, divided)
• 2 tbsp Fresh Parsley (Finely chopped)
• 2 tsp Salt (Divided for meatballs and sauce)
• 1 tsp Black Pepper (Freshly ground, divided)
• 5 tbsp Olive Oil (Divided)
• 1 pcs Medium Onion (Finely chopped)
• 2 tbsp Tomato Paste
• 28 oz Crushed Tomatoes (One can)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 1 tsp Sugar (Optional, to balance tomato acidity)
• 1 lb Spaghetti
• 2 tbsp Fresh Basil (Chopped, for garnish)

Instructions

1. 1

   Prepare the Meatball Mixture

   • In a small bowl, combine the breadcrumbs and milk. Let this mixture, known as a panade, sit for 5-10 minutes to allow the breadcrumbs to fully absorb the liquid.
   • In a large bowl, add the ground beef, ground pork, soaked panade, grated Parmesan, beaten egg, 2 cloves of minced garlic, chopped parsley, 1 tsp salt, and 0.5 tsp black pepper.
   • Using your hands, gently mix all ingredients until just combined. Overmixing can result in tough meatballs, so be careful to mix only until everything is evenly distributed.
2. 2

   Form and Brown the Meatballs

   • Lightly wet your hands to prevent sticking and roll the mixture into uniform 1.5-inch meatballs. This should yield about 16-20 meatballs.
   • Heat 3 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place the meatballs in the pot, ensuring not to overcrowd it (work in batches if necessary). Brown them on all sides, which should take about 5-7 minutes per batch.
   • Use a slotted spoon to remove the browned meatballs and set them aside on a plate. The browned bits left in the pot are full of flavor for the sauce.
3. 3

   Build the Tomato Sauce Base

Ingredients

• 1 cup Parmesan Cheese (Finely shredded, preferably from a block of Parmigiano-Reggiano)
• 0.25 tsp Black Pepper (Freshly ground, optional)
• 0.25 tsp Garlic Powder (Optional)
• 0.5 tsp Dried Oregano (Optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy, non-stick removal.

2. 2

   Portion the cheese. Drop heaping tablespoons of the shredded Parmesan onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart to prevent them from melting into each other. This should yield about 16 small mounds.

3. 3

   Gently flatten each mound with the back of a spoon to create a thin, even circle about 2-3 inches in diameter. If using, sprinkle your optional seasonings like black pepper, garlic powder, or oregano over the cheese circles.

4. 4

   Bake for 5-7 minutes. Watch them closely during the last 2 minutes. The crisps are ready when they are melted, bubbly, and have turned a light golden brown, especially around the edges.

5. 5

   Cool completely. Remove the baking sheet from the oven and let the crisps cool on the sheet for at least 5-10 minutes. They will harden and become crispy as they cool. Do not try to move them while they are hot and pliable.

6. 6

   Once fully cooled and rigid, carefully lift the crisps from the parchment paper. Serve immediately for the best texture, or store them for later.