Potato Cups Ala Turkey Meatballs Food

OVEN BAKED MEATBALLS AND POTATOES

Steps:

• Pre-heat the oven to 450 F degrees.
• Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.
• Slice each potato into 1/2 -inch thick slices. Season each slice with 1 1/2 teaspoons of kosher salt.
• Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.
• Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.
• Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.
• Mix tomato sauce, water, and rest of the salt in a cup. Pour the mixture over the meatballs and potatoes.
• Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.
• Sprinkle it with more parsley and serve.

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.

SNEAKY TURKEY MEATBALLS

Steps:

• Preheat oven to 400°. Place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add the cabbage, potato starch, vinegar, salt, basil and pepper. , Add turkey; mix lightly but thoroughly. With an ice cream scoop or with wet hands, shape into 1 1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 20-24 minutes or until cooked through. If desired, toss with barbecue sauce and top with basil.

SHEET PAN TURKEY CAPRESE MEATBALLS WITH ROSEMARY SMASHED POTATOE

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside.
• In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet.
• Scatter the tomatoes around the meatballs.
• Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper.
• Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes.
• Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.

MEATBALLS IN POTATO CUPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a mixing bowl, combine mashed potatoes and egg substitute.
• Using an ice cream scoop, place eight mounds of potato mixture onto a sprayed jelly roll pan.
• Combine onion, celery, beef, oats,dry milk, and Mrs. Dash Original seasoning blend. Shape into eight meatballs.
• Press one meatball halfway into each potato "cup".
• Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until meat and potatoes are browned.
• If you are going to freeze them, place the potato/meatball mixture in a cupcake liner inside a muffin pan. Bake at 350 degrees Fahrneheit but only until the meatball browns, about 11 minutes. Remove from oven, remove from muffin pan, cool and freeze. Later, defrost however many you need in the refrigerator; bake at 350 until hot and proceed with rest of recipe.
• Meanwhile, for gravy, melt butter in a small saucepan, blend in flour.
• Gradually add in beef broth and vinegar.
• Cook and stir until until smooth and thickened.
• Taste test for thyme, pepper and salt.
• Spoon gravy over potato cups and pass any remaining gravy.

PENNE WITH TURKEY MEATBALLS

Steps:

• In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
• In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
• In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
• Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.

POTATO CUPS ALA TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray jelly roll pan (with sides) with cooking spray.
• Place eight mounds of potato onto pan.
• Combine egg, onion, bread crumbs, cumin, salt, garlic, pepper, and cilantro; mix in ground turkey, shape into eight meatballs-a bit more than 1/3 cup of meat for each.
• Press one meatball halfway into each potato "cup".
• Bake for 40 minutes, or until meatballs reach 165 F degrees.
• Warm gravy and spoon over meatballs.

POTATO CUPS IN MUFFIN TINS( IRISH )

Steps:

• Prepare the Potato Cups.
• Preheat oven to 350° degrees F.
• Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
• Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
• Prepare Marinated Cucumber Slices.
• While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
• Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
• To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

KALLEH GONJESHKI (MEATBALLS AND POTATOES)

Steps:

• Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
• Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
• Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
• Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
• Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.

BAKED TURKEY MEATBALLS WITH BROCCOLI & CRISPY POTATOES

Steps:

• Heat oven to 220C/200C fan/gas 7. In a large bowl, combine the onion, carrot, half the garlic and half the rosemary with the turkey and some seasoning. Shape into 16 meatballs and put in a small baking tray. Toss the potatoes with the remaining garlic, rosemary and the oil, place in a baking tray, then cook both for 20 mins, with the potatoes on top shelf.
• After 20 mins, drain juices off the meatballs, pour cherry tomatoes over, sprinkle with the Parmesan and season. Toss the potatoes, and swap to bottom shelf with the potatoes on top. Cook for another 20 mins until the potatoes are crisp and the meatball sauce is bubbling.
• When the potatoes and meatballs are almost done, cook the broccoli for 3-4 mins, until tender. Sprinkle the basil on top of the meatballs and serve with the crispy potatoes and broccoli.