Brachas Passover Turkey Or Chicken Meatballs Recipes

JESSICA ALBA'S TURKEY MEATBALLS

Jessica Alba's Turkey Meatballs image

Actress Jessica Alba likes to make a big batch of her tasty turkey meatballs, then serve them with different side dishes throughout the week. Try: Roasted Squash with Parmesan and Herbs

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 pounds lean ground turkey
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth

Steps:

In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

PASSOVER MEATBALLS

Passover Meatballs image

These moist and slightly sweet Passover meatballs are popular with family and friends during the spring holiday season. They're bound to become a tradition at your house.-Julie Sollinger, Chicago, Illinois

Provided by Taste of Home

Categories Appetizers Dinner

Time 1h20m

Yield 6 dozen.

Number Of Ingredients 10

Ingredients

2 eggs, lightly beaten
1 cup water, divided
1-1/2 cups finely chopped onion, divided
1/2 cup matzo meal
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1 can (8 ounces) tomato sauce
1 cup sugar
1/2 cup lemon juice

Steps:

In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

BRACHA'S PASSOVER TURKEY OR CHICKEN MEATBALLS

Bracha's Passover Turkey or Chicken Meatballs image

My sister-in-law Bracha's meatballs are soft and perfect in soup or sauce. They can be made Italian by adding some Italian spices (oregano, basil, parsley) or Middle Eastern by adding coriander, cumin & tumeric. But for child-friendly meatballs, we leave them as they are. They can also be made with breadcrumbs (not on Passover) instead of the potato flour, or to use up leftover potato flour after Passover.

Provided by GalicioBocharit

Categories Chicken

Time 35m

Yield 20 meatballs, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 kg ground turkey or 1/2 kg chicken
1 onion, grated
1 carrot, grated
1 egg
2 tablespoons potato flour or 2 tablespoons breadcrumbs
1 tablespoon chicken soup powder

Steps:

bring whatever sauce or soup you are having to a boil.
mix all meatball ingredients together.
Form balls and drop into boiling sauce/soup. If sauce/soup bubbles die down because the meatballs are cooling it down, wait until it bubbles up again before dropping in more meatballs.

COCKTAIL MEATBALLS IN SAFFRON SAUCE (PASSOVER)

Cocktail Meatballs in Saffron Sauce (Passover) image

From an online post for Passover by Manischewitz. You can make it without Passover ingredients too year round. I haven't made this yet but wanted to share it. This can also be served as a main dish for about 4 servings.

Provided by Oolala

Categories Meat

Time 30m

Yield 32 meatballs, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1/2 cup matzo meal, crumbs called Italian Herb coating crumbs, Manischewitz makes it for Passover
1 small onion, minced
2 tablespoons fresh parsley, chopped
2 garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cake crumbs
4 tablespoons extra virgin olive oil
1 (10 1/2 ounce) can chicken broth
1/2 teaspoon saffron thread, crumbled
parsley, chopped, for garnish

Steps:

In a medium bowl, combine beef, crumbs, onion, parsley, garlic, salt, pepper and 1/4 cup water until mixture is well blended.
Shape into 1-inch meatballs.
In 12-inch skillet over medium-high heat, in 2 tablespoons of hot oil, cook half the meatballs at a time until browned on all sides, turning constantly.
Remove to bowl.
Repeat with remaining meatballs and oil.
Into the drippings remaining in the skillet, stir chicken broth and saffron.
Return meatballs and their juices to skillet.
Cook over high heat until boiling.
Cover and simmer 10 minutes or until meatballs are tender, stirring occasionally.
Sprinkle with fresh parsley.

Nutrition Facts : Calories 294.4, Fat 20.8, SaturatedFat 5.8, Cholesterol 51.4, Sodium 608.6, Carbohydrate 9.6, Fiber 0.5, Sugar 0.7, Protein 16.2

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