BAKED SPINACH, FETA, AND TURKEY MEATBALLS
These spinach, feta, and turkey meatballs are quick and easy to make, easy to freeze, and taste great when reheated. My son and I call these "Combine Nuggets." Did you know that a combine is a giant tractor that harvests crops from the field? Well, I most certainly didn't until my 3-year-old told me! Therefore, thanks to the hardworking combines we can put the green things in our nuggets.
Provided by WTAmeal
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
- Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 50.3 calories, Carbohydrate 0.8 g, Cholesterol 20.2 mg, Fat 3 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 105 mg, Sugar 0.4 g
PENNE WITH TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
- In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
- Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.
PENNE WITH TURKEY MEATBALLS
Make and share this Penne With Turkey Meatballs recipe from Food.com.
Provided by pamsbm
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl add bread crumbs, milk and mix until well combined.
- Mix in eggs and 1/2 cup Romano cheese and mix well.
- Add turkey and gently combine, being careful not to overwork the meat.
- Season with salt and pepper.
- Shape into golf-size balls.
- In a large skillet heat the oil over medium heat.
- When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
- Turn meatballs and brown other side.
- Continue to cook until all sides are golden brown.
- Add tomato sauce and bring to a boil.
- Lower heat and allow meatballs to simmer for 5 minutes.
- Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
- In a large pot, bring 6 quarts of salted water to boil.
- Add pasta and cook until al dente, about 8 minutes.
- Drain pasta, do not rinse pasta with water.
- Remove meatballs from sauce and place in serving bowl.
- Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
- Place the cooked penne into the skillet with the remaining sauce and toss well.
- Pour pasta into a large serving bowl and serve alongside of meatballs.
Nutrition Facts : Calories 597.7, Fat 21.6, SaturatedFat 5.5, Cholesterol 125.8, Sodium 1302.7, Carbohydrate 75.2, Fiber 11.6, Sugar 9.3, Protein 29.5
PENNE WITH TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
- In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
- Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered 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 six months.
TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE
This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)
Provided by Kittencalrecipezazz
Categories Penne
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
- Form into about 1-inch size balls.
- In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
- Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
- Set oven to 375 degrees.
- Grease a 4-quart baking dish.
- In a small bowl mix together shredded mozzarella and Parmesan cheese.
- Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
- Then spoon HALF of the pasta on top.
- Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
- Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
- Spread remaining pasta over the ricotta.
- Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
- Bake for about 35-40 minutes or until golden.
- Let stand for 15 minutes before serving.
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