Turkey And Sweet Potato Meatballs Food

SWEET POTATO TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• Combine onions, garlic, parsley, breadcrumbs and cheese in large bowl and mix (with spoon).
• Cook sweet potatoes (in microwave or oven), peel and mash. Add to ingredients and mix (with spoon).
• Add ground turkey and maple syrup - season generously with salt and pepper - and mix ingredients together with hands until well combined.
• Lightly grease baking pan, create meatballs (about 1 1/2 inches in diameter), and bake for 30 minutes (or until fully cooked).
• Enjoy!

TURKEY-AND-SWEET POTATO MEATBALLS

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended.
• Shape turkey mixture into 24 meatballs, using about 1 Tbsp. turkey mixture for each meatball; place on prepared baking sheet.
• Bake 20 min. or until done (165°F).
• Cook aioli, cheese and milk in large skillet on medium heat 2 to 3 min. or until heated through, stirring frequently. Add meatballs; stir to evenly coat all meatballs with sauce.

SWEET AND SOUR TURKEY MEATBALLS

Steps:

• In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink., Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.

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.