Italian supplì
I'm pretty sure everyone knows what a meatball is....the round balls of meat that get served with spaghetti? Yah, that thing. But it's a lot harder to find someone that knows what supplì are. Long story short, supplì are Italian snacks that are breaded and fried rice balls (normally using risotto) with mozzarella in the middle (similar to arancini or arancine, if you know what those are).

SO I'm at my boyfriend's apartment one night and realize how lacking the fridge/pantry is of ingredients...again. You'd think he'd learn by now? Anyway, I scrounge for something low-carb to make and end up with ground turkey breast (click here to find out why I get ground breast meat, specifically), cheese, panko (Japanese bread crumbs), and stuff from the spice rack, and I ended up turning out this random recipe for what I think would be the result if a meatball and a supplì got together and had a baby. In essence, it's a turkey meatball with cheese in the middle that's been breaded in panko and baked instead of fried....with a little tomato sauce on the side.

Turkey Supplì-Meatballs

Ooey-gooey cheese on the inside! XD
Makes 10-12 meatballs

  • 20oz. ground turkey breast
  • 1 slice whole grain bread, toasted (optional) and broken into crumbs
  • 3 tbsp liquid egg substitute (or 1 large egg)
  • 1 tbsp worcestershire sauce
  • 1 tbsp dried parsley
  • 2 tsp oregano
  • 1 tsp garlic salt
  • 1/4 tsp pepper, fresh ground preferable
  • 3/4 C panko (may need more)
  • 2oz. mozzarella or melty cheese of choice (or 3 slices if you have pre-sliced cheese)

For simple sauce:
  • 1 (10oz.) can tomato sauce
  • 1 tsp oregano
  • 1 tsp dried parsley
  • Pepper, to taste

I like to mix up all my dry ingredients before adding the meat and liquids.
Set up your filling station---meatballs & cheeseballs!
Nicely coated in panko before going into the oven.
Careful when flipping the meatballs! I popped a couple of mine on accident...
Click on the images to left to enlarge them

  1. Line a 9"x13" pan or a baking sheet with foil and spray well with nonstick cooking spray. 
  2. Combine all the ingredients for the meatballs, except the panko and cheese, in a large bowl. Use your hands to fully incorporate all the ingredients together.
  3. Divide the mixture into 10-12 2oz. meatballs. Use a kitchen scale if you have one; otherwise, eye ball it and even them out afterwards (i.e. take some meat away from the bigger ones to beef up the smaller ones). Set them on prepared tray and refrigerate while completing next steps.
  4. Preheat oven to 350F. Put the panko in a bowl or shallow dish to roll the meatballs in and set aside.
  5. Divide the cheese evenly as many times as you have meatballs and roll them into a little compact ball (i.e. if you made 10 meatballs, make 10 tiny cheese balls; 11 meatballs=11 cheese balls, etc.). Hopefully your hand warmth will be enough to warm the cheese and make it bit more moldable.
  6. Pull the meatballs out from the fridge. Pick up a meatball, create an indentation/small well in the center with your finger/thumb, press one of the cheese balls into the well, and close up the meat around it, making sure to press the meat together and really seal the cheese in (if you don't seal it well, the cheese will melt and ooze out while baking). Repeat with remaining meatballs.
  7. Roll the stuffed meatball in the panko breading, making sure to completely coat the outsides well. (The better you coat the meatball, the crunchier the results are likely to be). Repeat until all the meatballs are coated.
  8. Position all the meatballs evenly spaced on the tray and spray heavily with cooking spray (it helps brown and crisp the panko).
  9. Bake 15 minutes. Flip the meatballs, then bake another 15-20 minutes or until you can be sure turkey has been fully cooked.
  10. Meanwhile, prepare sauce by combining all sauce ingredients in a small pot over lowest heat setting. Stir occasionally.
  11. Serve meatballs hot with sauce poured over it.

Photo: http://www.manusmenu.com/wp-content/uploads/2011/11/1-Suppli-4-1-of-1.jpg

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