TURKEY MEATBALLS
Make and share this Turkey Meatballs recipe from Food.com.
Provided by Bergy
Categories Poultry
Time 21m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients and shape into 30 meatballs approximately 1" across.
- Spray a nonstick pan lightly with veggie oil.
- Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!
Nutrition Facts : Calories 165.7, Fat 7.1, SaturatedFat 1.9, Cholesterol 83.2, Sodium 317.3, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 17.4
PERFECT TURKEY MEATBALLS
Juicy meatballs made with lean ground turkey breast and seasoned with garlic, fresh ginger, and a touch of soy. They do not taste oriental as the seasonings may suggest, but easy to tweak in that direction as desired. All that and low fat, too!
Provided by Soleilbb
Categories Turkey Breasts
Time 40m
Yield 16-18 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a medium bowl, mix all ingredients except the oil.
- Form into approximately 16 meatballs.
- Heat oil in skillet over medium-low heat and add meatballs, browning as desired.
- When browned as desired, add 1/2 - 3/4 cup water to skillet and cover with lid; simmer over medium-low heat for approximately 20 minutes or until a split meatball is no longer pink inside and the juices are clear.
CLASSIC ITALIAN TURKEY MEATBALLS
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
- Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
- For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
- Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
- Serve with grated Parmesan alongside.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
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.
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
PERFECT TURKEY MEATBALLS
When I cut back the amount of red meat my family ate meatballs were one of the first recipes I changed. It took some trial and error until I came up with this delicious recipe
Provided by Teal West-Craig
Categories Turkey
Number Of Ingredients 12
Steps:
- 1. In a large bowl mix the first 9 ingredients and form into balls of the size you desire
- 2. Put e.v.o.o. in a large frying pan and turn the heat to medium. While the oil is heating up roll each meatball in the extra cup of bread crumbs.
- 3. Pan fry meatballs until they are browned
- 4. Place chicken broth and fried meatballs in another large pan and bring to boil. Once it is boiling cover and turn down to simmer. Simmer until almost all of the chicken broth is gone. Check internal temperature of the meatballs to ensure they are fully cooked.
- 5. Serve with your choice of pasta and sauce or as a meatball sandwich and enjoy
JUST PERFECT TURKEY SWEDISH MEATBALLS
These meatballs are some of the best I ever had. They have a light texture, a delicate balance of spices, and a nice creamy sauce. The recipe, with just one small change, comes from a package of Just Perfect seasoned ground turkey. Note that there is not much sauce, so if you want a lot of sauce, you might want to double the liquids and the flour. These meatballs are good over noodles or rice.
Provided by Anya4405
Categories Poultry
Time 45m
Yield 16 meatballs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients from turkey to cinnamon and 1/2 teaspoon of the salt.
- Shape mixture into 16 meatballs.
- Heat the oil in a deep skillet until hot. Add meatballs and cook, turning, until browned on all sides, in batches if necessary. Remove the meatballs from the skillet.
- Add the flour to the drippings in the skillet and cook, stirring constantly, for 1 minute.
- Add broth and the remaining 1/4 tsp salt. Cook, stirring, until thickened.
- Mix in sour cream and heat through.
- Return the meatballs to the skillet and cook until cooked through, about 5 minutes.
- Garnish with parsley, if using.
Nutrition Facts : Calories 382.6, Fat 25.1, SaturatedFat 9.9, Cholesterol 111, Sodium 815.9, Carbohydrate 11.9, Fiber 0.5, Sugar 2.8, Protein 27.6
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