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.
PEACHY TURKEY MEATBALLS
"These moist meatballs are so easy to make, and I don't have to worry about heating up my kitchen for dinner," says Brenda Thompson of Sugar Land, Texas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients. Crumble turkey over mixture and mix well; shape into 1-1/2-in. balls. Place in an 8-in. square microwave-safe dish., In a bowl, combine the preserves, raisins, soy sauce, ketchup and ginger until blended. Pour over meatballs. Cover and microwave on high for 6-8 minutes or until meat is no longer pink. Serve over rice.
Nutrition Facts :
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
- Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
- Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.
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
SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
Provided by Melissa Clark
Categories dinner, weekday, meat, meatballs, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
- Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
TIA'S TURKEY MEATBALLS
Served over zoodles, these meatballs are savory and deliciously non-dairy. They pair perfectly with Tia's Roasted Marinara Sauce.
Provided by Tia Mowry
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 45m
Yield 28
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over a rimmed baking sheet.
- Combine milk and oats in a small saucepan over medium heat. Cook until milk is very hot, but not boiling. Reduce heat and simmer until mixture is the consistency of oatmeal, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
- Combine turkey, egg, Parmesan cheese substitute, parsley, garlic powder, nutmeg, and pepper in a large bowl. Add cooled oatmeal mixture. Stir with a sturdy spoon or spatula until well combined. Form into 28 meatballs and arrange on the prepared baking sheet.
- Bake in the preheated oven, turning halfway, until cooked through and evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.8 g, Cholesterol 18.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 76.7 mg, Sugar 0.2 g
PESTO TURKEY MEATBALLS
Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
- Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
- Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g
BBQ TURKEY & PEACH MEATBALLS
At one point, putting BBQ sauce in meatballs was a radical innovation. Here's the latest: meatballs made with ground turkey and peach jam.
Provided by My Food and Family
Categories Home
Time 35m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Mix all ingredients except barbecue sauce and jam just until blended; shape into 36 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 16 min. or until done (165ºF). About 5 min. before meatballs are done, cook barbecue sauce and jam in large saucepan on medium heat until heated through, stirring occasionally.
- Add meatballs to sauce; stir until evenly coated.
Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PEACH-GLAZED MEATBALLS
When my daughter and her husband come to visit over the holidays, we enjoy nibbling on these mouthwatering meatballs while playing games. Water chestnuts add a bit of crunch. -Christine Martin, Durham, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, water chestnuts, bread crumbs and bouillon. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until no longer pink; drain. Return all to the skillet., In a small saucepan, combine the preserves, chili sauce and soup mix. Cook over medium-low heat for 5 minutes. Pour over meatballs. Simmer, uncovered, for 10 minutes or until heated through.
Nutrition Facts :
TURKEY MEATBALLS
Make and share this Turkey Meatballs recipe from Food.com.
Provided by Bergy
Categories Poultry
Time 21m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients and shape into 30 meatballs approximately 1" across.
- Spray a nonstick pan lightly with veggie oil.
- Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!
Nutrition Facts : Calories 165.7, Fat 7.1, SaturatedFat 1.9, Cholesterol 83.2, Sodium 317.3, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 17.4
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