Turkey Meatballs

You can eat these meatballs by themselves, add them to pasta, or put them in a sliced baguette and top them with provolone cheese for a meatball sub.

June 11, 2008
Written by HERB
10 slices day-old white bread 2 pounds ground turkey
1⁄2 pound bulk Italian sausage 1⁄4 pound prosciutto, diced
4 eggs
1⁄2 cup freshly grated Romano cheese
1⁄2 cup chopped fresh parsley
4 tablespoons canna-olive oil
2 tablespoons olive oil
Salt (kosher or sea) and freshly ground black pepper, to taste
2 cups Tomato Sauce
  1. Put the bread in a large bowl and cover it with water. Let the bread soften for 5 minutes, then drain it well, using your hands to get as much of the water out as possible.
  2. In a large bowl, thoroughly combine the bread, turkey, sausage, and prosciutto. Add the eggs, Romano, parsley, canna-olive oil, olive oil, salt, and pepper and mix well.
  3. Refrigerate the meatball mixture for 30 minutes. Preheat the oven to 340°F and line 2 baking sheets with parchment paper.
  4. Form the mixture into golf-ball-size meatballs and put them on the baking sheets. They will be a little flat at the bottom, but that's okay.
  5. Bake the meatballs until they are firm and golden brown, about 40 minutes.
  6. Warm the tomato sauce over medium-low heat.
  7. Toss the meatballs with the warm tomato sauce.
This delicious recipe is from our cookbook:

Herb: Mastering the Art of Cooking with Cannabis.

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June 11, 2008 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto