Pistachio Turkey Meatballs In Orange Sauce Recipes

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ORANGE-GLAZED TURKEY MEATBALLS



Orange-Glazed Turkey Meatballs image

Tender meatballs get bursts of sweetness from orange marmalade and savory note from McCormick® Poultry Seasoning.

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield Makes 15 (2-meatball) servings

Number Of Ingredients 12

1 egg
1/4 cup milk
1/2 cup plain bread crumbs
1 teaspoon salt
1/2 teaspoon McCormick® Poultry Seasoning
1/4 teaspoon McCormick® Black Pepper, Ground
1 pound ground turkey
1 tablespoon olive oil
1/2 cup chicken broth
1 cup orange marmalade
1 tablespoon white wine vinegar
Pinch McCormick® Red Pepper, Ground

Steps:

  • 1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
  • 2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
  • 3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

TURKEY COCKTAIL MEATBALLS WITH ORANGE CRANBERRY GLAZE



Turkey Cocktail Meatballs with Orange Cranberry Glaze image

You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 35m

Yield 8

Number Of Ingredients 18

1 ¼ pounds ground turkey
¼ teaspoon poultry seasoning
½ teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper
1 large egg, beaten
¼ cup milk
½ cup plain bread crumbs
1 tablespoon olive oil
1 cup canned jellied cranberry sauce
½ cup orange marmalade
½ cup chicken broth
1 tablespoon minced jalapeno pepper
1 tablespoon minced Fresno pepper
1 pinch salt and ground black pepper to taste

Steps:

  • Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
  • Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
  • Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 32.6 g, Cholesterol 80.2 mg, Fat 8.8 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 647.3 mg, Sugar 26.2 g

PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)



Pistachio and Pomegranate Meatballs (Kufteh-Ye Pesteh-o Anar) image

Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.

Provided by Najmieh Batmanglij

Categories     Dinner     Lunch     Meatball     Persian New Year     Pistachio     turkey     Breadcrumbs     Herb     Cilantro     Tarragon     Parsley     Pomegranate     Pomegranate Juice     Peanut Free     Dairy Free     Soy Free

Yield Makes 24-30 meatballs

Number Of Ingredients 25

Meatballs:
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley
1 cup (85g) chopped fresh tarragon, or 2 tablespoons dried
1 cup (85g) chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 teaspoons fine sea salt
2 lb (900g) ground dark meat turkey
1 egg
½ cup olive oil, for brushing meatballs
Glaze:
¾ cup (180ml) pomegranate molasses
¼ (60ml) cup grape molasses
¼ cup (60ml) pomegranate juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
For serving:
1 cup (150g) pomegranate seeds (arils)
Lavash, lettuce, and fresh basil for serving (optional)

Steps:

  • To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
  • Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
  • Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
  • Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
  • Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
  • Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

ORANGE GLAZED MEATBALLS AND VEGGIES RECIPE BY TASTY



Orange Glazed Meatballs and Veggies Recipe by Tasty image

Here's what you need: broccoli, carrot, onion, olive oil, salt, pepper, ground turkey, egg, panko breadcrumbs, garlic, ginger, green onion, soy sauce, salt, pepper, orange marmalade, rice vinegar, sesame oil, garlic, ginger, salt, pepper

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 22

½ cup broccoli
1 carrot
¼ onion
olive oil
salt, to taste
pepper, to taste
1 lb ground turkey, or ground chicken
1 egg
¼ cup panko breadcrumbs
2 cloves garlic, minced
2 teaspoons ginger, grated
2 tablespoons green onion
2 tablespoons soy sauce
salt, to taste
pepper, to taste
¾ cup orange marmalade
¼ cup rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, minced
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 475°F (240°C).
  • In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
  • Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
  • Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
  • Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
  • In a microwave-safe bowl, add all the ingredients for the orange sauce.
  • Stir orange sauce until well combined.
  • Microwave for 1 minute, stirring at 30 seconds.
  • Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 50 grams, Fat 17 grams, Fiber 2 grams, Protein 24 grams, Sugar 39 grams

ORANGEY TURKEY LEGS



Orangey Turkey Legs image

Hearty turkey drumsticks are marinated and basted with a tangy orange marinade. This is great for leftovers, but also a fine way to enjoy turkey throughout the year!

Provided by Cooking Poetess

Categories     Meat and Poultry Recipes     Turkey     Legs

Time 2h45m

Yield 4

Number Of Ingredients 6

1 (11 ounce) can mandarin oranges, drained with liquid reserved
2 tablespoons distilled white vinegar
1 tablespoon brown sugar
¼ cup vegetable oil
2 turkey drumsticks
salt to taste

Steps:

  • In a blender or food processor, mix the orange segments, vinegar, and brown sugar. Transfer to a large resealable plastic bag, and mix in the reserved mandarin orange liquid and oil. Place the turkey drumsticks in the bag, seal, and marinate in the refrigerator 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Place the marinated turkey drumsticks on the baking sheet, and season with salt.
  • Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 1 hour, basting often with the remaining orange mixture, to an internal temperature of 180 degrees F (80 degrees C).

Nutrition Facts : Calories 378.5 calories, Carbohydrate 10.7 g, Cholesterol 89.2 mg, Fat 20.5 g, Fiber 0.5 g, Protein 36.8 g, SaturatedFat 4.3 g, Sodium 397.4 mg, Sugar 10.1 g

PISTACHIO-TURKEY MEATBALLS IN ORANGE SAUCE



Pistachio-Turkey Meatballs in Orange Sauce image

Pistachios and a bright, spicy orange sauce flavored with honey and basil make these mini meatballs a real party favorite. - Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4-1/2 dozen.

Number Of Ingredients 22

2/3 cup chopped pistachios
2 green onions, finely chopped
1/4 cup dry bread crumbs
1 large egg, lightly beaten
1 teaspoon grated orange zest
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground turkey
1 Italian sausage link (4 ounces), casing removed
SAUCE:
3 tablespoons butter
1 tablespoon olive oil
1/4 cup finely chopped sweet red pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons white wine
4 teaspoons cornstarch
1 cup orange juice
1/2 cup reduced-sodium chicken broth
1 tablespoon honey
1/2 teaspoon grated orange zest
1 tablespoon minced fresh basil
2 tablespoons chopped pistachios

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first seven ingredients. Add turkey and sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on greased racks in shallow baking pans. Bake 18-20 minutes or until cooked through., In a large skillet, heat butter and oil over medium heat. Add red pepper and pepper flakes; cook and stir 2-3 minutes or until red pepper is tender. Add wine; cook 1 minute longer., In a small bowl, whisk cornstarch, orange juice, broth, honey and orange zest until blended. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in basil and meatballs. Sprinkle with pistachios.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 66mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

TURKEY AND PISTACHIO MEATBALLS IN CREAMY CHèVRE SAUCE



Turkey and Pistachio Meatballs in Creamy Chèvre Sauce image

Adding panache to everyday ground turkey is a bit of a challenge. Here, pistachios, orange zest, and a creamy chèvre sauce step up to the plate and bring the balls home on the first run. Serve the sausage balls with the sauce for dipping as hors d'oeuvres with cocktails. Or, cook up spaghettini, set the sausage balls on top, and nap with the sauce. The chèvre sauce can also be used to blanket sautéed chicken breasts, or to drizzle, cooled, over fresh pear slices for dessert, accompanied with a crisp, not-too-dry Gewürztraminer or Riesling.

Yield serves 4 as a main course, or 6 to 8 as an appetizer

Number Of Ingredients 12

1 pound ground turkey, preferably thigh meat
1/4 cup finely chopped pistachios
1 teaspoon grated or minced orange zest
2 teaspoons fresh orange juice
1 teaspoon kosher or fine sea salt
1 teaspoon freshly ground green peppercorns
3/4 pound soft goat cheese, at room temperature
1/4 cup extra virgin olive oil
1/3 cup heavy cream
2 tablespoons finely shredded fresh basil leaves
Butter or ghee and extra virgin olive oil, for sautéing
3/4 pound spaghettini, cooked al dente (optional)

Steps:

  • To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Form the mixture into meatballs the size of a cherry tomato for appetizers or 1 inch in diameter for a main course with pasta. Cover and refrigerate until ready to use, or for up to overnight.
  • To make the sauce, whisk together the cheese, oil, cream, and basil in a small bowl. Set aside until ready to use.
  • Combine 1 tablespoon butter and 1 tablespoon oil in a large sauté pan and heat over medium heat until the butter melts. Add as many meatballs as will fi t without crowding and sauté on medium to medium-low heat, turning 3 or 4 times, until brown all around and no longer pink in the center, about 5 minutes for small balls, 12 minutes for large balls. Transfer the meatballs to a plate. If necessary, continue with another round, adding more butter and oil to the pan if needed.
  • When all the meatballs have been browned, add the cheese mixture to the pan and gently whisk over low heat until smooth and runny, about 1 minute.
  • If serving as hors d'oeuvres, arrange the meatballs on a platter and coat them with some of the sauce. Serve warm, with the remaining sauce on the side for dipping.
  • If serving with pasta, add the meatballs back to the pan with the sauce and turn to coat all around. Spread over cooked pasta and toss gently to mix.

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From blueapron.com


TURKEY MEATBALLS WITH ROMESCO SAUCE RECIPE | BON APPéTIT
2021-02-05 Step 1. Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out ...
From bonappetit.com


TURKEY MEATBALLS WITH ORANGE MARMALADE GLAZE - A SPICY …
2012-11-19 Beat the egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs. Heat the oil in large skillet on medium heat. Place the meatballs in single layer in skillet. Cook until well browned on all sides.
From aspicyperspective.com


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