TURKEY MEATBALLS IN TOMATO SAUCE
Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch - half for tea and half to be frozen for future outings.
Provided by Nigella Lawson
Categories Main course
Yield Serves 4-8
Number Of Ingredients 14
Steps:
- For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
- Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
- Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
- For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don't overmix, as that will make the meatballs dense-textured and heavy.
- When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.
- Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.
- Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.
AROMATIC LAMB MEATBALLS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h25m
Yield approximately 78 lamb meatballs
Number Of Ingredients 9
Steps:
- Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
- Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
- When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
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 IN TOMATO SAUCE - NIGELLA LAWSON
A great dish for a crowd or a buffet - make 'em tiny and pile 'em into a crock pot to stay hot. Adapted from a recipe from Nigella Kitchen on Food Network. Serves 4 as a main course, or 8-12 as an appetizer.
Provided by DrGaellon
Categories Meatballs
Time 55m
Yield 50 meatballs, 8 serving(s)
Number Of Ingredients 16
Steps:
- Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs.
- Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes.
- Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs.
- Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy.
- Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.
Nutrition Facts : Calories 158.3, Fat 6.3, SaturatedFat 1.9, Cholesterol 72.9, Sodium 576.5, Carbohydrate 12.6, Fiber 2, Sugar 5.4, Protein 13.1
SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE
These slow cooker turkey meatballs in tomato sauce are a great alternative to traditional beef meatballs. Can be served over pasta or make meatball sandwiches with sauteed onions and peppers with melted Italian cheese over the top. Fantastic!
Provided by Cheryl
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 6
Number Of Ingredients 10
Steps:
- Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
- Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
- Combine diced tomatoes and marinara in a second bowl; set aside.
- Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
- Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 41.1 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 6.4 g, Protein 29.8 g, SaturatedFat 3.5 g, Sodium 1281.2 mg, Sugar 16.1 g
TURKEY MEATBALLS IN TOMATO SAUCE
This is a healthier and lighter version of traditional Italian meatballs, without sacrificing any great flavours! This is of course, one of my favorites. Courtesy of Giada de Laurentiis.
Provided by Morning Biscotti
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together bread crumbs,parsley, eggs, milk, 1/2 cup of the cheese, salt and pepper.
- Add ground turkey, stir gently to combine. Be careful not to overwork the meat.
- Shape into bite size balls.
- Heat oil in a large skiller under medium high heat.
- Add meatballs until browned, about 3 minutes.
- Add tomato sauce and bring to a boil.
- Reduce heat and simmer, about 5 minutes.
- Sprinkle remaining cheese on top.
Nutrition Facts : Calories 698, Fat 38.2, SaturatedFat 10.2, Cholesterol 195.1, Sodium 2101.3, Carbohydrate 50.7, Fiber 8.9, Sugar 29.4, Protein 37.5
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