Turkey Meatballs With Almonds Recipes

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TIA'S TURKEY MEATBALLS



Tia's Turkey Meatballs image

Served over zoodles, these meatballs are savory and deliciously non-dairy. They pair perfectly with Tia's Roasted Marinara Sauce.

Provided by Tia Mowry

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 45m

Yield 28

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, or more as needed
½ cup soy milk
½ cup old-fashioned oats
1 pound ground turkey
1 large egg, lightly beaten
¼ cup non-dairy Parmesan cheese substitute
1 tablespoon parsley flakes
¾ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
coarsely ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over a rimmed baking sheet.
  • Combine milk and oats in a small saucepan over medium heat. Cook until milk is very hot, but not boiling. Reduce heat and simmer until mixture is the consistency of oatmeal, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
  • Combine turkey, egg, Parmesan cheese substitute, parsley, garlic powder, nutmeg, and pepper in a large bowl. Add cooled oatmeal mixture. Stir with a sturdy spoon or spatula until well combined. Form into 28 meatballs and arrange on the prepared baking sheet.
  • Bake in the preheated oven, turning halfway, until cooked through and evenly browned, 25 to 30 minutes.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.8 g, Cholesterol 18.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 76.7 mg, Sugar 0.2 g

JESSICA ALBA'S TURKEY MEATBALLS



Jessica Alba's Turkey Meatballs image

Actress Jessica Alba likes to make a big batch of her tasty turkey meatballs, then serve them with different side dishes throughout the week. Try: Roasted Squash with Parmesan and Herbs

Provided by Martha Stewart

Number Of Ingredients 10

2 pounds lean ground turkey
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth

Steps:

  • In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
  • Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  • Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS



Turkey Meatballs in Apricot Sauce with Mint and Almonds image

Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth, then gets puréed with onion, melding into a bubbling sauce with a subtle spice. Don't bypass chilling the formed balls before plunking them in-this gives the breadcrumbs time to hydrate, and the meat a chance to firm up.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h50m

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped (2 cups)
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 1/4 teaspoons coriander seeds, crushed
1 teaspoon ground turmeric
Kosher salt and freshly ground pepper
1/3 cup dried breadcrumbs or matzo meal
3 cups low-sodium chicken broth
1 pound ground turkey (preferably dark meat)
1/4 cup chopped fresh mint leaves, plus more whole leaves for serving
1 large egg, beaten
1/2 cup dried Turkish apricots (3 ounces)
1 small cinnamon stick
3 tablespoons unsalted butter
1 tablespoon tomato paste
1/2 cup sliced almonds

Steps:

  • Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
  • Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
  • Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
  • Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
  • Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.

TURKEY MEATBALLS WITH ALMONDS



Turkey Meatballs with Almonds image

Provided by Melissa Potter

Categories     Nut     Tomato     turkey     Bake     Cocktail Party     Almond     Bell Pepper     Bon Appétit     Los Angeles     California

Yield Serves 4

Number Of Ingredients 17

Sauce
2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, chopped
1 red bell pepper, chopped
1 cup canned low-salt chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
Meatballs
1 pound ground turkey
1 cup fresh white breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted almonds
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped
Slice almonds, toasted

Steps:

  • For sauce:
  • Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • For meatballs:
  • Preheat oven to 400°F. Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet. Bake until cooked through and firm to touch, about 12 minutes.
  • Divide meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.

TURKEY MEATBALLS WITH ALMONDS



Turkey Meatballs With Almonds image

These are so healthy but also really tasty and attractive. Turkey meatballs topped with sauteed tomato and bell pepper. I've served these for weeknight meals and parties, and I never have leftovers. This is also a great make-ahead meal. It came out of an old magazine, I think Bon Appetite.

Provided by ShaGun

Categories     Poultry

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomatoes, chopped
1 red bell pepper, chopped
1 cup canned low sodium chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
salt and pepper (to taste)
1 lb ground turkey
1 cup fresh white breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted almonds
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped
salt and pepper (to taste)
2 tablespoons sliced almonds, toasted

Steps:

  • For sauteed vegetables: Heat olive oil in heavy large saucepan over medium heat.
  • Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes.
  • Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes.
  • Discard bay leaf.
  • Season sauce to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
  • For meatballs: Preheat oven to 400°F.
  • Thoroughly combine first 7 ingredients in large bowl.
  • Season with salt and pepper. S.
  • hape mixture into 1 1/4-inch balls.
  • Arrange meatballs on a large baking sheet.
  • Bake until cooked through and firm to touch, about 12 minutes.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
  • To Serve: Place warm meatballs on serving platter and spoon warm sauteed vegetables over meatballs.
  • Garnish with sliced almonds and serve.

Nutrition Facts : Calories 210.7, Fat 13.4, SaturatedFat 2.5, Cholesterol 97.7, Sodium 121, Carbohydrate 8.7, Fiber 1.9, Sugar 2.8, Protein 14.6

BAKED TURKEY PALEO MEATBALLS



Baked Turkey Paleo Meatballs image

A Paleo version of turkey meatballs. Works for all low carb diets. No frying required! Will be good with any vegetable!

Provided by dawnie808

Categories     Meatballs

Time 35m

Yield 15 meatballs, 4 serving(s)

Number Of Ingredients 12

1 lb ground turkey
1 egg
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/4 cup almond meal
1 pinch sea salt
1/4 cup almond meal
2 teaspoons dried parsley
1 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees. Combine all ingredients (without topping) and use your hand to form into 2-1/2 inch diameter balls. Roll the meatballs in the almond meal topping and place them on a cookie sheet. Makes 15 meatballs. Bake 20-25 minutes, until browned and cooked all the way through.

Nutrition Facts : Calories 263.2, Fat 15.9, SaturatedFat 3.2, Cholesterol 124.8, Sodium 232.2, Carbohydrate 4.7, Fiber 2.1, Sugar 0.6, Protein 26.8

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