Turkey And Pistachio Meatballs In Creamy Chèvre Sauce Recipes

PISTACHIO-TURKEY MEATBALLS IN ORANGE SAUCE

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.

TURKEY MEATBALLS WITH CHIPOTLE CREAM SAUCE

Steps:

• Heat the meatballs according to the package instructions.
• Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again.
• In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro.

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

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.

KETO TURKEY MEATBALLS WITH SOUR CREAM-HORSERADISH DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
• Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
• Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
• Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
• Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.

TURKEY MEATBALLS WITH VEGETABLE SAUCE

Steps:

• In a large bowl, combine ground turkey, bread crumbs and egg. Mix well, and shape into balls about 1 1/2 inches in diameter.
• Preheat a large skillet over medium heat. Cook meatballs until evenly brown on all sides, about 5 minutes. Stir in condensed soup and evaporated milk. Cook over medium heat until meatballs are no longer pink, approximately 15 minutes.

TURKEY (OR CHICKEN) MEATBALLS WITH SWEET CHILI SAUCE

Steps:

• Combine all ingredients together.
• In a pan lightly oiled (I use Pam), fry over medium heat until completely brown, about 5-10 minutes.
• Bake in a preheated 350* oven until cooked through, about 15 minutes.
• You can also cook them completely in the fry pan.
• This recipe makes about 30 average size meatballs.
• Adjust amount of Sweet Chili sauce and bread crumbs if it appears too dry or wet, but these amounts work perfectly for us.
• You can combine all ingredients and refridge overnight then cook as normal, for a spicier flavor.
• For OAMC - Flash freeze on a cookie sheet until frozen. Place in a ziploc bag once frozen. Heat in Micro for 45-60 seconds, depending on the size of meatball. I'm sure it can be reheated in the oven, but I haven't tried it yet.

SAUCY TURKEY MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes. , Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink.

TURKEY AND PISTACHIO MEATBALLS IN CREAMY CHèVRE SAUCE

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.