CBD Turkey Meatballs
Inspired by Marco and Laura from Naples, these turkey meatballs combined with CBD olive oil are flavorful and versatile—enjoy them alone, with pasta, or in a provolone sandwich.
Print or download recipeIngredients
| Ingredient | Quantity |
|---|---|
| Stale white bread | 10 slices (≈ 300 g) |
| Ground turkey | 900 g |
| Italian sausage | 225 g |
| Prosciutto (diced) | 115 g |
| Eggs | 4 |
| Grated Romano cheese | 50 g |
| Fresh parsley (chopped) | 15 g |
| CBD olive oil | 60 mL |
| Olive oil | 30 mL |
| Salt | To taste |
| Black pepper | To taste |
| Tomato sauce | 480 mL |
Preparation
1. Soak the stale bread in a large bowl of water for 5 minutes, then squeeze out excess water and crumble.
2. In a large bowl, combine the crumbled bread, ground turkey, crumbled Italian sausage, and diced prosciutto. Add eggs, grated Romano, parsley, CBD olive oil, olive oil, salt and pepper. Mix until homogeneous.
3. Cover and chill 30 minutes to firm up. Preheat oven to 170 °C (338 °F) and line two baking sheets with parchment paper.
4. Shape golf-ball sized meatballs and place them on the baking sheets spaced apart.
5. Bake 40 minutes until golden and firm.
6. Warm the tomato sauce over low-medium heat.
7. Toss the cooked meatballs in the hot sauce to coat, or serve the sauce alongside.
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