TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
TURKEY MEATBALLS AND SAUCE
My sweetie and I have fought the battle of the bulge forever. This is my less-fattening take on meatballs. They're slow-cooker easy, and so flavorful! - Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.
Nutrition Facts : Calories 413 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 514mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 9g fiber), Protein 30g protein.
SAUCY TURKEY MEATBALLS
It's easy to turn lean ground turkey into these moist, tender meatballs. Ideal for informal gatherings of family and friends, the appetizers feature a tangy sauce that my guests find delicious.-Janell Fugitt, Cimarron, Kansas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes. , Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink.
Nutrition Facts : Calories 217 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 695mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
TURKEY MEATBALLS IN TOMATO SAUCE
Provided by Nigella Lawson : Food Network
Number Of Ingredients 15
Steps:
- Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
- Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
- Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
- Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
- When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
- Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
- Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.
TURKEY MEATBALLS IN MARINARA SAUCE
A weeknight dinner winner, these turkey meatballs are tender and full of flavor - and cleanup is a snap!
Categories Dinner
Time 45m
Yield 18 meatballs
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
- Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
- In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
- Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
- Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.
Nutrition Facts : ServingSize 3 meatballs, Calories 347, Fat 18 g, Carbohydrate 19 g, Protein 27 g, SaturatedFat 5 g, Sugar 7 g, Fiber 3 g, Sodium 779 mg, Cholesterol 113 mg
MY VERY OWN TURKEY MEATBALLS AND GRAVY
I had a pound of ground turkey I needed to use so I came up with my own idea of making turkey meatballs and gravy. I was amazed at myself. They were out of this world if I may say so myself. :smile:
Provided by Marsha D.
Categories Poultry
Time 1h
Yield 24 meatballs, 6 serving(s)
Number Of Ingredients 25
Steps:
- In large frying pan, add oil and butter over medium heat.
- In a large bowl add turkey, minced garlic, onion, and green pepper; mix well.
- Add egg and stir well.
- Add in the dry ingredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
- Add Worcestershire sauce, McCormick Grill Mates Teriyaki; mix well.
- Add the whipping cream and crackers.
- Shape into meatballs and place in hot oil.
- Brown on one side until lightly brown then turn meatballs over and cover with lid; cook for 15 minutes.
- Reduce heat to medium.
- Lift cover and stir meatballs and cover again for 15 minutes.
- Make sure you check the meatballs every few minutes so you don't burn them.
- Drain meatballs and place back into pan.
- In a sauce pan while browning the meatballs, combine mushroom soup, water, whipping cream, Worcestershire sauce, catsup, sour cream and garlic powder.
- Bring to a boil over medium to heat for 2 minutes.
- Add to frying pan after meatballs have been drained. Stir to cover meatballs and place lid on pan and simmer for 10 minutes.
- Uncover and simmer a extra 5 minutes.
- Note: Serve with cooked noodles or rice.
TURKEY MEATBALLS WITH VEGETABLE SAUCE
This quick and easy dish of meatballs in a creamy vegetable sauce tastes great over noodles or other pasta. This recipe of my grandmother's has been a favorite of mine since I was a kid. You may need extra bread to sop up the yummy sauce!
Provided by KLANE
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, combine ground turkey, bread crumbs and egg. Mix well, and shape into balls about 1 1/2 inches in diameter.
- Preheat a large skillet over medium heat. Cook meatballs until evenly brown on all sides, about 5 minutes. Stir in condensed soup and evaporated milk. Cook over medium heat until meatballs are no longer pink, approximately 15 minutes.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 33.9 g, Cholesterol 163.5 mg, Fat 20.8 g, Fiber 1.4 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 1324.4 mg, Sugar 15.1 g
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