THE BEST TURKEY MEATBALLS!
So juicy, flavorful and tender, you'll never even miss the beef! One of my favorite original recipes I've been making for years, these meatballs always satisfy a hungry crowd and can fool even the biggest Italian palette ;) Once you try these, you'll never go back to the fatty beef! This recipe is a healthy spin on the inspiration of my future mother-in-law's traditional Italian "Sunday Gravy." * Don't be discouraged by this site's "nutritional" numbers. This site is notorious for having problems making correct conversions.
Provided by esactress
Categories Meatballs
Time 1h40m
Yield 16 meatballs, 8 serving(s)
Number Of Ingredients 15
Steps:
- Begin by heating the tomato sauce over a low heat, covered, in a medium to large pot.
- While sauce is heating, dice celery, carrots and onion; add to a large bowl. Generously sprinkle with salt and pepper and toss to combine. Mince the garlic and set aside.
- In a medium skillet, heat cooking spray on medium heat. Once the pan is hot, add diced vegetables and minced garlic and sauté until vegetables start to soften and onions become translucent (about 5 - 7 minutes). Once soft, remove from heat and pour into the same large bowl, completely emptying skillet (reserve skillet). Let stand 5-10 minutes to cool slightly.
- To the vegetables, add the breadcrumbs, cheese, garlic powder, onion powder, oregano, basil, parsely, salt and pepper. Mix all ingredients using a spoon, then add the meat. Combine with your hands, being careful not to over-knead while evenly incorporating all ingredients (if mixture seems slightly too wet, sprinkle in a little more breadcrumbs or cheese). Form meatballs into balls about 1 1/2 - 1 3/4" in diameter, and set aside on a piece of wax paper. Repeat with remaining meat mixture (should make around 14 - 18 or so meatballs).
- To the same skillet*, add more cooking spray and heat on medium heat. Once hot, add meatballs, being careful not to overcrowd skillet (work in batches, if needed). Sear meatballs 3-5 minutes per side, gently flipping with tongs. Once both sides have seared, add par-cooked meatballs to your pot of sauce, cover. Repeat with remaining meatballs.
- Simmer meatballs in sauce, covered, on low heat for 1-3 hours, and enjoy! (Serving Suggestion: my favorite way to serve these meatballs is over a bed of high fiber (such as Dreamfields) or whole wheat pasta with a scoop of low-fat ricotta cheese!).
- * Though pan-searing the meatballs is the way to get the best results, if this is too labor-intensive or time consuming, you can par-bake the meatballs in the oven instead. After rolling the meat mixture into balls, place all of the balls 1/2"-1" apart on a baking sheet lined with foil and sprayed with cooking spray. Cook the meatballs for 15-30 minutes at 350º, flipping halfway through, then add them to the pot of sauce.
ETHAN'S "HUNGRY MAN'S CAST IRON" MEATLOAF
This meatloaf is now considered our family recipe for the perfect meatloaf! With a little of this and a little of that, it yields just the right amount to satisfy even the pickiest of eaters! No more soggy meatloaves! Making plenty of leftovers is key for this delicious meatloaf! Something new to add to your recipe box! Yummy for any occasion!
Provided by angela77
Categories Main Dish Recipes Meatloaf Recipes
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Place a large cast iron skillet in the oven. Preheat oven to 375 degrees F (190 degrees C).
- Combine ground beef, Italian bread crumbs, noodle soup mix, 1/2 the tomato sauce, eggs, onion, ketchup, cracker crumbs, 1 tablespoon Worcestershire sauce, barbeque sauce, steak sauce, salt, 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder in a large bowl; mix well.
- Mix remaining tomato sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and cayenne pepper in a small bowl until topping is smooth.
- Remove skillet from the oven. Place ground beef mixture in skillet, smoothing the top. Spread topping over beef.
- Bake in the preheated oven until beef is mostly cooked through, about 1 hour 30 minutes. Remove from oven and drain off grease. Return to the oven and continue cooking until meatloaf juices run clear and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 1 hour more.
- Remove meatloaf from oven and allow to cool for 15 minutes before serving.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 33 g, Cholesterol 187.5 mg, Fat 26.2 g, Fiber 2 g, Protein 36.6 g, SaturatedFat 9.7 g, Sodium 1884 mg, Sugar 7.2 g
TURKEY MEATBALLS RECIPE BY TASTY
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
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
TURKEY MEATBALLS WITH SPINACH AND FETA
Hands-down the best baked turkey meatballs that are juicy and won't fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
- In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
- Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
- Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
- Bake in the heated oven for about 30 minutes or until fully cooked through.
- Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
- Serve immediately with salad of your choice.
Nutrition Facts : Calories 252.8 kcal, Carbohydrate 8.8 g, Protein 34.2 g, Fat 9.5 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 113.3 mg, Sodium 433.2 mg, Fiber 1.7 g, Sugar 2.4 g, UnsaturatedFat 5 g, ServingSize 1 serving
TURKEY MEATBALLS
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.
SWEDISH TURKEY MEAT BALLS
Provided by Dave Lieberman
Categories main-dish
Time 50m
Yield 4 to 6 servings as an appetizer
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F.;
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute onions until soft and translucent. Set onions aside to cool and wipe skillet clean. In a large mixing bowl combine the cooled onions with remaining meatball ingredients. Form the mixture into 1 1/2-inch balls. Heat remaining oil in skillet over high heat. Brown the meatballs on all sides.;
- For the pan sauce:
- Set meatballs aside. Add the butter and mushrooms to the pan and saute until lightly browned, about 3 minutes. Add the sherry and chicken stock, to deglaze the pan. Sprinkle in the instant flour and cook until sauce thickens. Add the half-and-half, Worcestershire and bay leaves. Bring to a simmer, whisking often until thickened. Season, to taste, with salt and pepper. Remove pan from heat, add meatballs back to the pan. Bake in the oven for 25 minutes. Discard bay leaves. Serve meatballs with preserves.;
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