Mini Turkey Meatballs With A Fresh Couscous Salad Food

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MINI TURKEY MEATBALLS WITH A FRESH COUSCOUS SALAD



Mini Turkey Meatballs With a Fresh Couscous Salad image

We have been eating a lot of turkey over the last few years instead of beef, and I developed this recipe to fill some of my mediterranean tastes one night.

Provided by Melanie B.

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) box couscous
1 lb ground turkey breast
2 teaspoons cumin
2 teaspoons dried oregano
1/2 teaspoon cinnamon
6 scallions, trimmed, washed, and sliced
4 roma tomatoes, chopped into bite sized pieces, unseeded
1 English cucumber, unpeeled, cut in half lengthwise, and sliced into 1/4 inch half moon shapes
3 tablespoons lemon juice, fresh squeezed
1 teaspoon lemon zest
1 cup garbanzo beans, drained and rinsed
1/4 cup parsley, freshly chopped

Steps:

  • Cook couscous according to package instructions.
  • Combine couscous with scallions, tomatoes, cucumber, lemon juice, lemon zest, parsley, garbanzo beans and 1 TBS olive oil. Season with salt and pepper.
  • Mix ground turkey with cumin, cinnamon, oregano, and salt & pepper to season. Shape into small meatballs.
  • Heat a large skillet with 2 TBS olive oil to medium high heat. Add meatballs and cook until desired doneness. About 4-5 minutes on all sides.
  • Serve Meatballs with the Couscous salad. Garnish with a sprinkling of parsley, olives, or feta cheese if you prefer.

Nutrition Facts : Calories 504.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 70.4, Sodium 254.5, Carbohydrate 77.6, Fiber 8.6, Sugar 3.8, Protein 41.8

MINI MEATBALLS



Mini Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
  • Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEATBALL HEROES



Mini Meatball Heroes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 55m

Yield 12 sandwiches

Number Of Ingredients 26

1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased
Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
  • Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
  • To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS



Moroccan turkey meatballs with citrus couscous image

Lighter than pasta and packed with protein - these meatballs make for a satisfying and superhealthy supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

500g pack turkey mince
2 tsp each chilli powder , ground cumin and ground coriander
1 tsp cinnamon
1 onion , coarsely grated
zest 1 orange , then peeled and orange segments chopped
250g couscous
250ml hot chicken stock
2 tsp olive oil
small bunch coriander , roughly chopped

Steps:

  • In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
  • Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
  • Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
  • Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

Nutrition Facts : Calories 348 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.45 milligram of sodium

MINI TURKEY MEATBALLS WITH GNOCCHI AND TOMATO SAUCE



Mini Turkey Meatballs With Gnocchi and Tomato Sauce image

Make and share this Mini Turkey Meatballs With Gnocchi and Tomato Sauce recipe from Food.com.

Provided by rickoholic83

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

salt
1 1/2 lbs ground turkey
1 tablespoon McCormick's Montreal Brand steak seasoning
1 teaspoon fennel seed
1/4 cup sun-dried tomato (not the ones in oil)
1 cup fresh basil, divided
2 tablespoons extra virgin olive oil, plus some to drizzle
4 garlic cloves, minced
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
pepper
1 lb gnocchi
1/2 cup parmigiano-reggiano cheese, grated
crusty bread

Steps:

  • Preheat oven to 400 degrees.
  • Place turkey in a large bowl with grill seasoning and fennel seeds.
  • Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
  • Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
  • Drizzle some olive oil over the bowl.
  • Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
  • Bring a pot of water to a boil for the gnocchi.
  • While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
  • Add crushed tomatoes, tomato sauce and season with salt and pepper.
  • Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
  • Stir remaining basil into sauce to wilt it.
  • Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
  • Serve with bread.
  • Note: The tomato sauce is very basic. Feel free to add additional spices.

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