Grilled Turkish Meat Balls Recipes

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TURKEY MEATBALLS RECIPE BY TASTY



Turkey Meatballs Recipe by Tasty image

Here's what you need: lean ground turkey, italian breadcrumbs, egg, salt, pepper, olive oil

Provided by Swasti Shukla

Categories     Snacks

Yield 15 servings

Number Of Ingredients 6

1 lb lean ground turkey
½ cup italian breadcrumbs
1 egg, beaten
½ teaspoon salt
½ teaspoon pepper
1 ½ tablespoons olive oil

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
  • Form the meat into 15 meatballs approximately 2-inches (5cm) across.
  • Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
  • Enjoy!

Nutrition Facts : Calories 81 calories, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

TURKISH MEATBALLS



Turkish Meatballs image

Make your meatballs more than marvelous with this Turkish Meatballs recipe. These Turkish Meatballs are topped with a tasty yogurt, Feta and fresh herb mixture for an interesting entrée that's packed with flavor.

Provided by My Food and Family

Categories     Lamb

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 lb. each lean ground beef and lean ground lamb
1 cup dry bread crumbs
1/2 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
1 Tbsp. each ground cumin, onion powder and paprika
1/4 cup each chopped fresh mint and fresh parsley, divided
1/2 cup plain low-fat yogurt
1/2 cup ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat oven to 400°F.
  • Mix meat, bread crumbs, Parmesan, eggs, dry seasonings and half the chopped fresh herbs just until blended.
  • Shape into 48 meatballs, each about 1 inch in diameter.
  • Place on foil-covered rimmed baking sheets sprayed with cooking spray.
  • Bake 13 to 15 min. or until done (160ºF). Meanwhile, mix yogurt, feta cheese and remaining fresh herbs until blended.
  • Serve meatballs with the yogurt mixture.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 130 mg, Sodium 390 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 2 g, Protein 28 g

TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE



Turkish Spiced Meatballs with Pomegranate Yogurt Sauce image

Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.

Provided by Melissa Roberts

Categories     Lamb     Appetizer     Bake     Cocktail Party     Yogurt     Oscars     New Year's Eve     Ground Lamb     Spice     Family Reunion     Poker/Game Night     Shower     Pomegranate     Party     Pomegranate Juice     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 meatballs

Number Of Ingredients 15

Pomegranate yogurt sauce:
2 cups whole-milk yogurt or 1 cup labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish (about 2 tablespoons, or to taste)
Meatballs:
2 slices firm white sandwich bread
1 small onion, chopped
1/3 cup chopped flat-leaf parsley
1 pound ground lamb (preferably shoulder) or ground chuck
3/4 teaspoon ground allspice
1/2 teaspoon hot red-pepper flakes (see Cooks' notes)
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
2 tablespoons vegetable or canola oil
Decorative picks

Steps:

  • Make Sauce:
  • Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
  • Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
  • Make Meatballs:
  • Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
  • Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
  • Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
  • Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
  • Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
  • Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
  • Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.

GRILLED TURKISH MEAT BALLS



Grilled Turkish meat balls image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Six to 12 servings

Number Of Ingredients 10

3 pounds twice-ground lamb
1/4 cup onion juice (see note)
2 eggs
Salt, it desired
Freshly ground pepper
Oil
6 to 12 slices fresh toast
1 cup yogurt
1 clove garlic, finely minced
4 tablespoons hot melted butter

Steps:

  • Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
  • Blend the meat mixture with the hands and shape it into 12 ovals of equal size. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet. Brush all over with oil.
  • Prepare the toast and have it ready.
  • Combine the yogurt with the garlic and s alt to taste and set aside.
  • Melt the butter and keep it hot.
  • Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness. Turn them frequently so that they cook evenly.
  • Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving. Pour melted butter over each serving.

Nutrition Facts : @context http, Calories 1045, UnsaturatedFat 47 grams, Carbohydrate 14 grams, Fat 104 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 52 grams, Sodium 475 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY MEATBALLS



Turkey Meatballs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 green onion, thinly sliced
1 minced clove of garlic
1 egg, lightly beaten
1-ounce fresh bread crumbs
2 tablespoons grated Parmesan cheese, plus extra to serve on the side for grating
1 pound ground turkey or chicken
5 tablespoons olive oil
2 cups tomato sauce (recipe above)
1 pound perciatelli pasta
Salt and pepper to taste
Parmesan cheese-to serve on the side for grating

Steps:

  • Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

BARBECUE TURKEY MEATBALLS



Barbecue Turkey Meatballs image

VOSKOS® Nonfat Honey Greek Yogurt adds a hint of sweet to these lean meatballs dressed up with marmalade barbecue sauce. For easy shaping, use a small scoop to form the meatballs, then bake them off in the oven. To party with ease, transfer meatballs and sauce to a slow cooker set on warm or low heat setting to serve. Serve with crunchy pretzel sticks as a fun substitute for wooden picks.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 1h5m

Yield 11

Number Of Ingredients 11

1 egg, lightly beaten
1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
1 cup soft bread crumbs
2 tablespoons finely chopped onion
1 teaspoon Italian seasoning blend
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ pounds ground turkey
33 each Pretzel sticks
1 cup bottled barbecue sauce
¼ cup orange marmalade or apricot preserves

Steps:

  • Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
  • Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
  • Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

Nutrition Facts : Calories 532.5 calories, Carbohydrate 92 g, Cholesterol 63.5 mg, Fat 6.8 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 3085.5 mg, Sugar 13.6 g

TURKISH MEATBALLS



Turkish Meatballs image

I learned to make this at a Turkish cooking class. Serve it with a variety of Middle Eastern dishes and feel free to adjust the seasonings to your taste. What I've given is an absolute minimum, but when I make the meatballs I normally throw in extra cumin and sometimes chilli flakes. You can also make this with minced beef.

Provided by Sackville

Categories     Lamb/Sheep

Time 25m

Yield 18-24 meatballs

Number Of Ingredients 10

1 cup dried Bulgar wheat
1 lb ground lamb
1 onion, finely chopped
3 cloves garlic, chopped
1/4 cup raisins, soaked in hot water
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon allspice
1 egg
fresh parsley, chopped (for garnish)

Steps:

  • Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
  • Uncover and let cool for a few minutes.
  • Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
  • Add in the cooled bulgur and use your hands to thoroughly mix everything together.
  • Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
  • Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
  • Serve with parsley sprinkled on top.

Nutrition Facts : Calories 94.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 30.1, Sodium 20.3, Carbohydrate 4.6, Fiber 0.7, Sugar 1.5, Protein 5

TURKISH MEATBALLS (KOFTA)



Turkish Meatballs (Kofta) image

If you are looking for a tasty main dish meal, try my new Turkish meatballs.

Provided by Will

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 24m

Yield 6

Number Of Ingredients 11

2 slices slightly stale whole wheat bread
1 pound lean ground lamb
1 egg
2 tablespoons chopped fresh parsley
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried mint
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

Steps:

  • Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
  • Roll lamb mixture into small meatballs.
  • Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 4.8 g, Cholesterol 73.9 mg, Fat 11.6 g, Fiber 0.8 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 284.3 mg, Sugar 0.6 g

GRILLED TURKEY BURGERS



Grilled Turkey Burgers image

There are a couple steps to ensure a crisp on the outside, juicy on the inside and all around delicious grilled turkey burger. Grated onion and barbecue sauce give the patties savoriness and provide additional moisture, so they don't dry out from the high heat of the grill. Coating the patties in a mixture of barbecue sauce and mayonnaise guarantees a seared and glazed exterior. If you'd like to turn these into cheeseburgers, simply drape sliced cheese - preferably Cheddar or pepper Jack - over the patties in the last two minutes of grilling and cover the grill.

Provided by Ali Slagle

Categories     dinner, easy, burgers, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Neutral oil (such as canola), for greasing
1 medium yellow onion, peeled
1 pound ground turkey
1/4 cup store-bought or homemade barbecue sauce
2 tablespoons mayonnaise
Kosher salt (such as Diamond Crystal)
Black pepper
4 hamburger buns
Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, barbecue sauce or mustard), as desired

Steps:

  • Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
  • Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
  • When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
  • Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
  • Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.

BBQ TURKEY MEATBALLS



BBQ Turkey Meatballs image

What's a party without meatballs? We have these at all our big gatherings, but they're also terrific as an easy weeknight meal. This recipe can also be made with ground beef or even store-bought meatballs. -Lisa Harms, Moline, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 3h45m

Yield about 4 dozen.

Number Of Ingredients 11

1 large egg, lightly beaten
2/3 cup soft bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon pepper
2 pounds ground turkey
SAUCE:
1 bottle (20 ounces) ketchup
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1/2 to 1 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 375°. Combine egg, bread crumbs, onion and pepper. Add turkey; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until lightly browned, 15-20 minutes. , Transfer meatballs to a 3-qt. slow cooker. Mix sauce ingredients; pour over top. Cook, covered, on low 3-4 hours or until meatballs are cooked through., Freeze Option: Freeze cooled meatballs in sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 44 calories, Fat 1g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 188mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.

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From chrislovesjulia.com


50+ INCREDIBLE WAYS TO HAVE MEATBALLS FOR DINNER
2022-07-23 Simply sear a small piece of your mixture in a skillet until cooked through and take a bite to test for proper seasoning. Easy! And for the most tender meatballs ever, avoid overworking them when mixing with egg and breadcrumbs. Stick to a light stir until the ingredients are just combined.
From ca.style.yahoo.com


GRILLED MEDITERRANEAN TURKEY MEATBALL SKEWERS - STAR FINE FOODS
With moistened hands, shape mixture into 16 meatballs, about 2 inches in diameter. 4. Thread the meatballs and peppers alternately onto skewers. 5. Lightly oil the grates of the grill. 6. Place the meatball skewers on the grill and cook for 12 to 15 minutes, rotating about every 3 minutes to cook evenly. Meatballs should be just cooked through ...
From starfinefoods.com


NANCY'S GRILLED TURKEY MEATBALLS | FRENCH'S
1 small red bell pepper, cut into squares. INSTRUCTIONS. 1 MIX turkey, oatmeal, bread crumbs, egg white, cheese, mustard, garlic and black pepper in large bowl. Shape into 24 meatballs. 2 PLACE 4 meatballs on each skewer, alternating with pineapple and bell pepper. 3 GRILL meatballs 10 min. on well greased rack over medium heat until no longer ...
From mccormick.com


SMOKED BBQ TURKEY MEATBALLS - HOT PAN KITCHEN
2021-12-03 Place the meatballs on the grill and smoke for 15 minutes. Brush the barbecue sauce onto each meatball, then smoke for another 15 minutes. Turn the heat up to 350 degrees F and cook for another 5-7 minutes, until the meatballs reach an …
From hotpankitchen.com


TURKISH MEATBALL IN TOMATO SAUCE WITH YOGHURT - TOURING AND …
Add garlic and stir, then add the tomatoes and raise the heat to medium. Stir and cook for a few minutes, then add the tomato paste and sugar. Stir and add salt and pepper to taste. Add the meatballs and simmer for 15-20 minutes. Serve over fried pita …
From touringandtasting.com


TURKISH KOFTE MEATBALLS - SLENDER KITCHEN
2021-11-28 Place a wire rack over a baking dish (this will help to drain any fat from the lamb), and roll out into 4 meatballs per serving and place them gently on the wire rack. 3. Bake for 15-20 minutes or until meatballs are cooked through. Be careful not to …
From slenderkitchen.com


GRILLED MIDDLE EASTERN MEATBALLS RECIPE - FOOD & WINE
Directions. Light a grill. In a medium bowl, gently mix the chuck with the onion, garlic, parsley, mint, zatar, salt, cumin and pepper. Form the meat into 1 1/2-inch balls and flatten them to 3/4 ...
From foodandwine.com


EASY BAKED TURKISH MEATBALLS (KOFTA) RECIPE - COOKING GORGEOUS
2022-01-18 Preheat a large skillet or frying pan over medium heat. Heat the oil and then add the meatballs. Nicely brown the meatballs for about 2-3 minutes. Don't overcrowd the pan, do this in batches if necessary. Place the meatballs in an oven dish and then preheat the oven to 180 °C.
From cookingorgeous.com


GREEK TURKEY MEATBALLS - DAMN DELICIOUS
2016-10-13 Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large bowl, combine ground turkey, breadcrumbs, onion, egg yolks, garlic, lemon zest, oregano, cumin, salt and pepper, to taste. Using a wooden …
From damndelicious.net


GRILLED MEDITERRANEAN TURKEY MEATBALLS SKEWERS - DIETHOOD
2016-06-26 Instructions. Heat a grill to medium-high. In a large mixing bowl combine turkey meat, bread crumbs, feta, olives, green onions, garlic, parsley, Italian seasoning, salt, pepper and egg; mix well to combine. With moistened hands, shape mixture into 16 meatballs, about 2 inches in diameter. Thread the meatballs and peppers alternately onto skewers.
From diethood.com


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