Apple And Turkey Meatballs Recipes

APPLE AND TURKEY MEATBALLS

Apple and Turkey Meatballs image

Make and share this Apple and Turkey Meatballs recipe from Food.com.

Provided by TeamZZZ

Categories Kid Friendly

Time 30m

Yield 3 meatballs, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground turkey
1 onion, finely chopped
3 tablespoons fresh breadcrumbs
1 small apple, peeled and finely chopped
1 egg, beaten
2 tablespoons thyme
flour, for coating
2 teaspoons vegetable oil

Steps:

Preheat over to 350.
Mix turkey, onion, breadcrumbs, apple, egg and thyme.
Coat hands with flour and form 24 meatballs. roll meatballs in flour.
Heat oil in pan and saute meatballs until golden brown, bout 10 minutes.
Place meatballs in casserole dish and cook for 15 minutes.

APPLE AND TURKEY MEATBALLS

Apple and Turkey Meatballs image

Provided by My Food and Family

Categories Cheese

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1-1/2 lb. ground turkey
1-1/2 cups finely chopped Red Delicious apples
1 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
3/4 lb. spinach linguine, uncooked
1 jar (12 oz.) HEINZ HomeStyle Roasted Turkey Gravy

Steps:

Heat oven to 400°F.
Mix turkey, apples, cheese and tomatoes just until blended; shape into 30 (1-inch) meatballs.
Place on rimmed baking sheet sprayed with cooking spray.
Bake 20 min. or until done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt. About 5 min. before meatballs are done, cook gravy in saucepan on medium heat until heated through, stirring frequently.
Drain pasta. Serve topped with meatballs and gravy.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 35 g

TURKEY-APPLE SWEDISH MEATBALLS

Turkey-Apple Swedish Meatballs image

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 6 (about 36 small meatballs)

Number Of Ingredients 20

Ingredients

For the meatballs:
3 cups packed torn pumpernickel bread
1 cup whole milk
1 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon vegetable oil
6 small shallots, chopped (about 1/2 cup)
1 Granny Smith apple, peeled and grated
2 cloves garlic, minced
Pinch of ground cinnamon
Kosher salt and freshly ground pepper
1 1/4 pounds lean ground turkey
1 large egg
Cooking spray
For the gravy:
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
Mashed potatoes, for serving (optional)
Chopped fresh parsley and/or chives, for topping

Steps:

Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside.
Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely.
Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes.
Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes.
Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives.

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