TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS
Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth, then gets puréed with onion, melding into a bubbling sauce with a subtle spice. Don't bypass chilling the formed balls before plunking them in-this gives the breadcrumbs time to hydrate, and the meat a chance to firm up.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
- Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
- Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
- Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
- Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.
TURKEY MEATBALLS WITH ALMONDS
Provided by Melissa Potter
Categories Nut Tomato turkey Bake Cocktail Party Almond Bell Pepper Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 17
Steps:
- For sauce:
- Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.)
- For meatballs:
- Preheat oven to 400°F. Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet. Bake until cooked through and firm to touch, about 12 minutes.
- Divide meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.
SAUCY TURKEY MEATBALLS
It's easy to turn lean ground turkey into these moist, tender meatballs. Ideal for informal gatherings of family and friends, the appetizers feature a tangy sauce that my guests find delicious.-Janell Fugitt, Cimarron, Kansas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes. , Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink.
Nutrition Facts : Calories 217 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 695mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
JESSICA ALBA'S TURKEY MEATBALLS
Actress Jessica Alba likes to make a big batch of her tasty turkey meatballs, then serve them with different side dishes throughout the week. Try: Roasted Squash with Parmesan and Herbs
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
- Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.
TURKEY MEATBALLS RECIPE BY TASTY
Here's what you need: lean ground turkey, italian breadcrumbs, egg, salt, pepper, olive oil
Provided by Swasti Shukla
Categories Snacks
Yield 15 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF (200ºC).
- Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
- Form the meat into 15 meatballs approximately 2-inches (5cm) across.
- Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
- Enjoy!
Nutrition Facts : Calories 81 calories, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
TURKEY MEATBALLS
We were having spaghetti for dinner & I wanted some turkey meatballs as well as beef. I made these up in the morning, browned them & put them in the fridge till dinner time, then finished them in the oven. You could finish them in your sauce instead if you wanted. I used a 1 1/2" meatball maker. If you find that the meatballs start sticking to the maker rinse it under hot water, it works like a charm. You could also make tiny meatballs to use for an appetizer.
Provided by Demelza
Categories Meatballs
Time 30m
Yield 4 portions, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients but the olive oil together.
- Form meatballs.
- Brown in hot pan with olive oil (can be put in fridge at this point if making ahead).
- Finish cooking in 350 oven for about 20 minutes or till done, or in sauce on stove.
Nutrition Facts : Calories 338.9, Fat 19.8, SaturatedFat 6.2, Cholesterol 154.4, Sodium 320.2, Carbohydrate 12, Fiber 1.2, Sugar 0.7, Protein 28.2
APRICOT MEATBALLS
This is one of my husband's favorites. It makes an easy meal for Sunday dinner. The tangy barbecue sauce gets a hint of sweetness from apricot preserves. - Lorenda Spain, Dumas, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink.
Nutrition Facts :
APRICOT SALSA MEATBALLS
This incredibly yummy meatball recipe disappears quickly at parties. I found it on the back of a package of Armour meatballs. I use more cinnamon than is called for--at least 2 tsp.
Provided by Kate 8
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a large saucepan or crockpot.
- Mix thoroughly with large spoon.
- Simmer 30 minutes stovetop or 2 hours in crockpot on high.
Nutrition Facts : Calories 141.7, Fat 0.2, Sodium 280.4, Carbohydrate 37.4, Fiber 1.1, Sugar 20.9, Protein 1.1
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
LAMB & APRICOT MEATBALLS
No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
- Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.
Nutrition Facts : Calories 411 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.72 milligram of sodium
TURKEY AND RICE MEATBALLS (ALBONDIGAS)
As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 2h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
- Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
- Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g
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