TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 1 serving
Number Of Ingredients 23
Steps:
- For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
- Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
- Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
- For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
- For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
- To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.
TURKEY MEATBALL CAESAR SALAD
Try a fresh and healthy spin on the classic salad by using lean turkey mince rolled into patties and served with a buttermilk dressing
Provided by Lucy Netherton
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, the garlic, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier).
- Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins.
- Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 330 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 1.1 milligram of sodium
TURKEY-MEATBALL SALAD WITH ROASTED PEPPERS AND PARMESAN
This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
- Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
- Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.
Nutrition Facts : Calories 305 g, Fat 19 g, Fiber 4 g, Protein 22 g, SaturatedFat 5 g
ROASTED TURKEY WITH TURKEY MEATBALLS
Provided by Chuck Hughes
Categories main-dish
Time P2DT6h50m
Yield 12 servings
Number Of Ingredients 32
Steps:
- For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
- For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.
- To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.
TURKEY ZUCCHINI MEATBALLS WITH ROASTED PEPPER DIPPING SAUCE
Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
- Form meatballs using an ice cream scoop and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 25 minutes.
- While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 10 g, Cholesterol 99.9 mg, Fat 14 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 2.3 g
TURKEY AND ROASTED RED PEPPER MEATLOAF
Make and share this Turkey and Roasted Red Pepper Meatloaf recipe from Food.com.
Provided by LadyLaura
Categories One Dish Meal
Time 16m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees.
- Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Shape the meat into an 8-inch loaf and place in a baking dish (not a loaf pan). Bake until no trace of pink remains, about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
- Whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with meatloaf.
Nutrition Facts : Calories 551.4, Fat 33.9, SaturatedFat 10.2, Cholesterol 209.2, Sodium 1895, Carbohydrate 16.4, Fiber 2.3, Sugar 2.3, Protein 44.1
TURKEY & SWEET CORN MEATBALLS WITH ROASTED PEPPER SAUCE
This is a delicious recipe from a wonderful cookbook called "Ottolenghi: The Cookbook." based on recipes from the famed London restaurant. The meatballs are great served warm or room temperature, on rice, couscous, or noodles, stuffed in a pita, and especially dipped in the sweet and spicy pepper sauce! The instructions are detailed so look long, bu these are actually very easy to make,
Provided by blucoat
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C). In a roasting tray, toss peppers with 2 tbsp of the olive oil and 1/2 teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the peppers to a bowl and cover with cling film to cool. (You can peel them if you want but it's not necessary.) Place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
- For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes until lightly blackened. Remove and leave to cool.
- Soak the bread in cold water for a minute, then squeeze well and crumble into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
- Pour a 1/5 inch (5mm) depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the turkey mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
- With wet hands, shape the turkey mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown allover. Transfer to an oven tray, place in the oven at 400°F and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.
Nutrition Facts : Calories 231.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 82.2, Sodium 554.9, Carbohydrate 15.4, Fiber 2.8, Sugar 4.7, Protein 22.3
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TURKEY MEATBALLS IN ROASTED RED PEPPER SAUCE
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- Preheat oven to 400° F. And line a sheet pan with foil. Spray it with cooking spray and set aside.
- In a large bowl combine all of the ingredients for the meatballs. Mix together with your hands being careful not to overmix. Scoop out heaping tablespoon sized amounts of the meat mixture and roll them into balls. Place them on the prepared baking sheet and bake for 15-20 minutes or until they’re cooked through.
- While the meatballs bake, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for a minute. Add in the roasted red peppers, garlic, and spices and season with salt and pepper. Sauté another 2-3 minutes or until the vegetables are softened.
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