CLASSIC ITALIAN TURKEY MEATBALLS
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
- Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
- For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
- Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
- Serve with grated Parmesan alongside.
TURKEY SAUSAGE MEATBALLS
I use these turkey sausage meatballs with my homemade spaghetti sauce instead of beef meatballs. The addition of Cabernet Sauvignon and freshly grated Parmesan and Romano cheeses makes it something wonderful.
Provided by Diana Zerko
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a sheet pan with cooking spray.
- Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl; mix until herbs are evenly distributed. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl; mix until well combined.
- Mix together ground turkey and ground sausage in a third, large bowl. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Form mixture into 1-inch meatballs and place on the prepared sheet pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Place spaghetti sauce in a large saucepan and stir in meatballs until coated. Bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 30 g, Cholesterol 135.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 1185.1 mg, Sugar 12.6 g
TURKEY MEATBALLS WITH CRANBERRY SAUCE
These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.
Provided by Katherine Sacks
Categories Thanksgiving turkey Cranberry Cranberry Sauce Sage Meatball Ginger Dinner Friendsgiving Appetizer Hors D'Oeuvre
Yield Makes 50 meatballs
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
- Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
- Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
- Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
- Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
- Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.
TURKEY MEATBALLS IN TOMATO SAUCE
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
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
TURKEY AND PORK MEATBALLS WITH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Combine the turkey and pork in a mixing bowl.
- Heat 1 teaspoon of the olive oil in a saucepan. Add the onions and garlic; cook briefly until wilted. Set aside.
- Combine the bread crumbs and milk in a large bowl. Add the meat, onions and garlic, and the egg, nutmeg, cumin, salt, pepper and parsley. Blend well.
- Shape the meat into 24 or more meatballs. Set aside.
- For the sauce, first cut a small x in the core of the tomatoes, drop the tomatoes into boiling water for about 10 seconds and peel the skins. Cut out and discard the core, chop the tomatoes coarsely. There should be about 3 cups.
- Heat 1 tablespoon of the olive oil in a saucepan; add the onions. When the onions are wilted, add the garlic. Cook briefly, add the tomatoes, bay leaf, thyme, and salt and pepper to taste. Cook for about 10 minutes stirring occasionally. Remove the bay leaf and the thyme sprig. Set aside.
- Heat the remaining teaspoon of olive oil in a large non-stick skillet. Add the meatballs; cook over medium heat, turning them carefully so they brown evenly. Browning should take about 5 to 6 minutes. Drain the fat.
- Add the tomato sauce to the skillet, bring to a simmer, cover, and cook for about 8 to 10 minutes. Serve over noodles.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 4 grams, TransFat 0 grams
TURKEY & PORK MEATBALLS
Treat yourself to homemade meatballs, already simmering in sauce, at the end of a busy day. -Suzanne Wagg, Madison, Maine
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pulse bread in a food processor until fine crumbs form. Transfer to a large bowl. Combine bread crumbs with the next 7 ingredients. Add turkey and pork; mix lightly but thoroughly. With wet hands, shape into twenty-four 1-1/2-in. balls., Transfer to a 3- or 4-qt. slow cooker. Pour sauce over top; stir gently. Cook, covered, on low until meatballs are cooked through, 4-5 hours. If desired, serve with hot cooked pasta and sprinkle with parsley.
Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 1049mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
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.
TURKEY AND PORK MEATBALLS
Make and share this Turkey and Pork Meatballs recipe from Food.com.
Provided by Erika 3
Categories Pork
Time 18m
Yield 36 Meatballs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.
Nutrition Facts : Calories 373.7, Fat 22.2, SaturatedFat 7, Cholesterol 146.1, Sodium 263, Carbohydrate 12.6, Fiber 1.2, Sugar 2.3, Protein 30.2
BASIC TURKEY MEATBALLS RECIPE BY TASTY
Everybody loves meatball night! These classic turkey meatballs pair perfectly with your favorite pasta and sauce, or alongside any of your favorite vegetables. Make a double or triple batch of meatballs and freeze for future meals!
Provided by Betsy Carter
Categories Dinner
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚F (200°C). Line a rimmed baking sheet with foil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
- Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
- In a large bowl, combine the ground turkey, egg, panko, Parmesan, parsley, salt, pepper, and onion mixture. Use your hands to mix until just combined.
- Shape the turkey mixture into 1½-inch balls (you should have about 14). Place on the prepared baking sheet, spacing 2 inches apart.
- Bake the meatballs until browned and cooked through, 20-25 minutes.
- Serve with pasta and sauce of your choice.
- Enjoy!
Nutrition Facts : Calories 94 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
ONION TURKEY MEATBALLS
"This is one of my 'experiments'," says Regina Davis of Griffin, Georgia. "I came up with it when trying to figure out a new taste for ground turkey, since we eat a lot of it. But I didn't want to run to the grocery store, so I used ingredients I had on hand. It's now one of our family's favorites."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the bread crumbs, and half of the soup mix. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a large skillet, cook meatballs in batches until browned on all sides and a thermometer reads 165°; drain. Stir in 2-1/2 cups water and remaining soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until juices run clear., In a small bowl, combine flour and remaining water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles or rice.
Nutrition Facts :
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