MINI MOZZARELLA STUFFED TURKEY ZUCCHINI MEATBALL ORRECHIETTE
Ground turkey meatballs packed with veggies and mozzarella cheese are the perfect complement for orecchiette pasta.
Provided by Cindy Rahe
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 400°F. Line sheet pan with cooking parchment paper or silicone nonstick baking mat. Sprinkle grated zucchini lightly with salt; toss to coat. Set aside while preparing other ingredients.
- Squeeze out as much of the zucchini liquid as you can; there will be a few tablespoons. Discard liquid.
- In large bowl, gently mix all Meatball ingredients except mozzarella cheese until combined. To make each Meatball, scoop 1 teaspoonful mixture into hand; flatten into a patty. Place 1 mozzarella pearl in center of patty; enclose cheese completely inside mixture. With hands, roll into ball; place in pan. Repeat to make remaining meatballs.
- Bake in center of oven about 20 minutes or until thermometer inserted in center of meatballs reads 165°F and cheese is melted.
- Meanwhile, cook pasta to al dente as directed on box.
- To make Sauce, in 10-inch skillet, heat olive oil over medium heat. Add chopped onion; cook until translucent. Add chopped garlic; cook 60 seconds longer. Stir in tomatoes with liquid. Simmer until most of liquid has been reduced. Add salt and pepper to taste. Remove from heat; stir in basil.
- Toss cooked pasta, meatballs and sauce. Garnish with additional fresh basil.
Nutrition Facts : ServingSize 1 Serving
MOZZARELLA STUFFED TURKEY MEATBALLS
This is a recipe I made up based on several different meatball recipes I found here. I thought they were yummy! They might be good as part of a meal, I'm odd though and ate them all by themselves. :0) Suggestions to improve recipe are appreciated!
Provided by Suzzzie
Categories Poultry
Time 35m
Yield 25 meatballs, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- pre-heat over to 400F degrees.
- cut mozzarella cheese into very small cubes.
- mix breadcrumbs (I use pepperage farms herb crusted stuffing mix) and cayenne pepper in large bowl.
- add 1 egg and minced garlic to breadcrumbs.
- fold in ground turkey.
- may need to add more breadcrumbs to desired texture.
- roll meatballs to about 1 inch size.
- make hole in each meatball and add small cube of mozzarella cheese to middle, then pinch meat around and roll to fully cover cheese.
- Place on lighty greased baking pan.
- bake at 400F degrees for 15-20 minutes, or until meatballs fully cooked.
Nutrition Facts : Calories 386.4, Fat 18.6, SaturatedFat 7, Cholesterol 164.9, Sodium 500.2, Carbohydrate 21.6, Fiber 1.6, Sugar 2.2, Protein 31.6
ORECCHIETTE WITH MINI CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 60 mini meatballs)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
- Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
- In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS
I came up with this recipe for a recipe contest, and it's been a family favorite ever since. For a lighter version, omit stuffing the meatballs with mozzarella cheese. Serve with your choice of pasta.
Provided by foodie77
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
- Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 26 g, Cholesterol 130.3 mg, Fat 25.3 g, Fiber 4 g, Protein 38.3 g, SaturatedFat 8.8 g, Sodium 1621.1 mg, Sugar 11.8 g
MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS
Make and share this Mozzarella-Stuffed Pesto Turkey Meatballs recipe from Food.com.
Provided by Brenda.
Categories Poultry
Time 40m
Yield 36 Meatballs
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In a bowl, place ground turkey, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, chopped parsley, milk, salt and pepper.
- Mix until combined.
- Form turkey mixture into meatballs, approximately 1 3/4 inch in diameter.
- Stuff a mozzarella cheese cube into each meatball and seal the meat around the cheese so it can't leak out.
- Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.
- Serve with marinara sauce if desired.
Nutrition Facts : Calories 116.7, Fat 6.6, SaturatedFat 2.8, Cholesterol 46.8, Sodium 352.6, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 10.6
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
- Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
- Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
- Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
- Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
- Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
- When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
- Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
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