Peachy Turkey Meatballs Food

PEACHY TURKEY MEATBALLS

Steps:

• In a bowl, combine the first five ingredients. Crumble turkey over mixture and mix well; shape into 1-1/2-in. balls. Place in an 8-in. square microwave-safe dish., In a bowl, combine the preserves, raisins, soy sauce, ketchup and ginger until blended. Pour over meatballs. Cover and microwave on high for 6-8 minutes or until meat is no longer pink. Serve over rice.

TURKEY MEATBALLS

Steps:

• Heat the oil in a large wide pot over medium-high heat. Add the onion, celery, bell pepper and garlic and cook, stirring frequently, until soft, about 5 minutes. Transfer to a large bowl and cool. Reserve the pot.
• Meanwhile, add the turkey, oats, Parmesan, Worcestershire, spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper to the cooled vegetables. Mix well and form into 24 small meatballs.
• Pour the marinara into the reserved pot and bring to a simmer. Add the meatballs, cover and cook, turning once or twice, until cooked through, about 8 minutes.
• Serve the meatballs and sauce over spaghetti and serve Parmesan on the side.
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TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

BASIC TURKEY MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes.
• Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, combine the ground turkey, egg, panko, Parmesan, parsley, salt, pepper, and onion mixture. Use your hands to mix until just combined.
• Shape the turkey mixture into 1½-inch balls (you should have about 14). Place on the prepared baking sheet, spacing 2 inches apart.
• Bake the meatballs until browned and cooked through, 20-25 minutes.
• Serve with pasta and sauce of your choice.
• Enjoy!

HEALTHY TURKEY MEATBALLS

Steps:

• Heat the oil in a large non-stick frying pan with a lid, then tip in the onion, carrots, celery, garlic and fennel, and stir well. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then. Pour in the passata and stock, cover and leave to simmer for 20 mins.
• Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds and leaves, the garlic and plenty of black pepper, and mix in with your hands. Lightly shape into 25 meatballs about the size of a walnut. Spray or rub a non-stick pan with a little oil and gently cook the meatballs until they take on a little colour. Give the sauce a stir, then add the meatballs and parsley. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is tender. Serve with broccoli and baby potatoes in their skins, or pasta and salad.