TURKEY MEATBALLS IN OLIVE & COURGETTE SAUCE
Turkey mince meatballs and pan-fried vegetables make a tasty topping for pasta - a great way to get 2 of your 5 a day at dinner
Provided by Jemma Morphet
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Mix the first 4 ingredients together in a bowl and season generously. Roll into 12 meatballs.
- Heat half the oil in a large frying pan. Pop in the meatballs and brown all over. Remove from the pan and set aside. Add the rest of the oil and tip in the courgettes and garlic. Cook for 3 mins to soften. Pour in the chopped tomatoes, plus half a carton of water and the meatballs. Simmer for a further 15-20 mins, or until the meatballs are cooked through and the sauce has really thickened.
- Meanwhile, cook the pasta following pack instructions. Drain and mix with a few tbsp of the tomato sauce to coat. Top with the meatballs and remaining sauce. Sprinkle with Parmesan and serve.
Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
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 MEATBALLS AND SAUCE
My sweetie and I have fought the battle of the bulge forever. This is my less-fattening take on meatballs. They're slow-cooker easy, and so flavorful! - Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. 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 at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.
Nutrition Facts : Calories 413 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 514mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 9g fiber), Protein 30g protein.
TURKEY MEATBALLS IN TOMATO SAUCE
Steps:
- In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls.
- In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
- Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.
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