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Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. In a small bowl, combine the breadcrumbs and milk and let stand for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1/2 teaspoon salt, and 3/4 teaspoon pepper.

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Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into.

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Preheat oven to 375f and set the rack in middle. Chop 1/2 cup fresh basil and 1/2 a cup of fresh parsley. Grate 1/2 cup worth of onion. In a large mixing bowl, combine ground turkey, grated onion, basil, parsley, kosher salt, pepper, olive oil, breadcrumbs, milk, parmesan cheese, and 2 beaten eggs. Gently mix all the ingredients.

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Instructions. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside. In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined.

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Add eggs, breadcrumbs, marinara sauce, salt, parmesan cheese, garlic powder, onion powder and Italian seasoning to a large bowl and mix together. Add in the meat and mix it in using your hands until it is fully combined. Scoop out about ¼ cup of meat, roll into meatballs and place on the baking sheet. Broil for 15-18 minutes, turning once, or.

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Pour water into the skillet and place a lid. Let the meatballs steam for about 5 minutes then turn them. Remove the lid and cook another 5 minutes to allow the water to evaporate. Next, drizzle the olive oil over the meatballs then toss with a spoon to coat. Let them crispy for 3-5 minutes.

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Mix ground turkey, bread crumbs, parsley, Parmesan, tomato sauce, garlic, oregano, rosemary, mustard, cayenne, and salt together in a large bowl until well combined. Form mixture into 30 meatballs; place onto the prepared pan. Bake in the preheated oven until no longer pink inside, about 15 minutes. An instant-read thermometer inserted into the.

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For the meatballs, in a large bowl blend together the breadcrumbs, parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Add the turkey meat and sausage gently mixing into the breadcrumb mix with your fingers until combined. Form the meat mixture into 1 1/2-inch balls (approximately 24).

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Set aside to cool. Add ground turkey, sausage, breadcrumbs, and egg whites to a bowl. Mix with your hands until just combined, then roll into 1 to 1 1/2 inch meatballs. Set aside. Heat a cast iron skillet (or other oven safe skillet) over medium-high heat and add olive oil. Add minced garlic, mirepoix, and pepper rings and sauté until fragrant.

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Mix together ground turkey and ground sausage in a third, large bowl. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Form mixture into 1-inch meatballs and place on the prepared sheet pan. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes.

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Instructions. Preheat the oven to 400 degrees. Line a large sheet pan with aluminum foil and set aside. In a large mixing bowl, use your hands to gently combine the turkey and the sausage. Set aside. In another mixing bowl, combine the remaining ingredients, except for the egg, until well mixed.

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Crumble wet bread into a large bowl. Add the parmesan, onion, basil, parsley, garlic, salt, pepper, and red pepper flakes. Stir to blend. Add the ground turkey and egg and mix gently with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs).

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Heat several tablespoons of olive oil in a large, non-stick skillet. Add onions, garlic, and celery to sauté until soft. In a large mixing bowl, gently mix the ground turkey, turkey sausage, sautéed onions, garlic and celery with remaining ingredients. Do not over mix. Using a small kitchen weigh scale, form meatballs that weight a half ounce.

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Peel the skin off the sausages and crumble them into a mixing bowl. Add breadcrumbs, cheese, egg, water and parsley. Combine well. Roll the sausage mixture into 12 even balls and brown the meatballs over medium heat in a large skillet. Remove the meatballs from the skillet and fry the diced onion until softened.

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Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes.

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Preheat oven to 375˚F. Combine the bread crumbs, salt, pepper, red pepper flakes, and Italian seasoning in a large bowl, then add the parmesan, eggs, onion, parsley, garlic. Pour in the milk and olive oil and mix to combine. Let sit for 5 minutes so that the dry ingredients start to soak up the wet ingredients.