Turkey Meatballs In Garlic Sauce Food

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.

TURKEY MEATBALLS IN GARLIC SAUCE

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into 6 meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a small bowl, combine the V8 juice, broth and garlic. Turn meatballs; spoon sauce over top. Reduce heat to 350°. Bake 20 minutes longer, basting every 5 minutes. Serve over rice.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
• Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
• Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
• Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
• When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
• Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
• Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.

CLASSIC ITALIAN TURKEY MEATBALLS

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.

TURKEY MEATBALLS

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!

TURKEY MEATBALLS IN TOMATO SAUCE

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.

TURKEY MEATBALLS WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
• Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
• Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
• Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
• Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
• Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.

TURKEY MEATBALLS WITH SPAGHETTI AND TOMATO SAUCE

Steps:

• For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.
• Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.
• For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
• Add all the remaining ingredients and simmer, covered, for seven minutes.
• For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
• Using floured hands, form teaspoons of the turkey mixture into small balls.
• Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
• Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
• Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
• Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
• For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don't overmix, as that will make the meatballs dense-textured and heavy.
• When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.
• Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.
• Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.

TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees F and line 2 large baking sheets with unbleached parchment paper and spray with cooking spray. Or I love using silicone baking mats, no oil necessary. In a large bowl, add ground turkey, zucchini, eggs, garlic, onion flakes, oregano, salt and pepper; mix well with your hands.
• Using small cookie scoop form 47 meatballs (it helps to dip hands in a bowl with cold water occasionally) and lay on baking sheets.
• Bake for 15 minutes, turn and toss with spatula (mostly to get rid off of that ground turkey residue) and bake for 5 more minutes. Serve hot.
• Serve hot as an appetizer or main dish.

TURKEY MEATBALLS IN TOMATO & FENNEL SAUCE

Steps:

• Put the mince in a mixing bowl with the breadcrumbs and half the garlic. Season and mix well to combine. Using your hands, shape the mixture into 12 balls, then chill for 10 mins.
• Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and remaining garlic. Cook for 5-6 mins until softened. Add the fennel seeds and cook for a few secs. Tip in the tomatoes with half a can of water, then stir in the tomato purée. Season and simmer for 15 mins until thickened. Using an electric hand blender, whizz until roughly smooth.
• Meanwhile, heat the remaining oil in a non-stick frying pan and fry the meatballs for 8-10 mins until cooked through. Transfer to the sauce and simmer until piping hot. Serve with spaghetti.

TURKEY MEATBALLS IN WINE SAUCE

Steps:

• In a bowl, stir together egg white, bread crumbs, 1/4 cup of the onion, milk, thyme, salt, and pepper.
• Add turkey, mix well.
• Form into 1 inch meatballs.
• Coat a 13x9x2 inch baking dish with non-stick cooking spray.
• Place meatballs in dish and bake at 350 for 30- 35 minutes or until done (165 degrees).
• Drain off any juices.
• Meanwhile, coat an unheated large skillet with non-stick cooking spray.
• Pre-heat over medium heat.
• Add remaining onion and mushrooms, cook until onion is tender.
• In a small bowl, combine water, cornstarch and boullion granules.
• Stir cornstarch mixture into mushroom mixture.
• Cook and stir until thick and bubbly.
• Stir in meatballs and wine, heat through.
• Stir in parsley.

THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
• In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
• Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
• While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
• Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

TURKEY MEATBALLS

Steps:

• Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool.
• Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside.
• Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film.
• Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.
• Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.
• Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves.

TURKEY MEATBALLS IN TOMATO SAUCE - NIGELLA LAWSON

Steps:

• Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs.
• Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes.
• Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs.
• Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy.
• Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

TURKEY MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. 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 at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.

TURKEY MEATBALLS IN BROWN SAUCE

Steps:

• Meatballs, part 1:.
• Place turkey in a glass bowl. Squish to to cover the bottom of the bowl.
• Crack egg atop turkey. Sprinkle breadcrumbs on top. Add ketchup and chopped onion.
• Stir meat mixture until combined, but don't over mix (you run the risk of tough meatballs!).
• Set this aside. This can be made in advance (and the flavors will meld beautifully!). Cover with plastic wrap and refrigerate this mixture for up to two days. Bring it up to room temp while prepping the sauce.
• Sauce:.
• Combine water and 2/3 cup nonfat powdered milk. I like to use a ranch dressing shaker to do this, because it makes pouring the milk into the saucepan later *much* easier. Set this aside.
• In a medium saucepan whisk together Worcestershire sauce, 1 tbsp of water, and the flour. Whisk well to remove lumps. Heat over medium-low until you form a "roux." Try to avoid browning the flour. even though it's hard to judge with the W-sauce being brown.
• Slowing whisk in about a third of your milk. Whisk well! You want to achieve a smooth sauce, with no lumps.
• Continue to whisk. Increase heat to medium. As sauce begins to thick, add remaining milk in a slow stream, whisking all the while. (At this point if you have lumps in the sauce just run it through a fine sieve and discard the lumps. No one's the wiser).
• Allow the sauce to thicken somewhat, then add the remaining ingredients. Simmer for three minutes, then remove the sauce to a bowl and set aside.
• Meatballs, part 2:.
• To shape the meatballs scoop about a tablespoon of the mix and roll into a ball shape. Place rolled meatballs on a cutting board or other clean surface. You should get about 30 small meatballs.
• In the same saucepan you are going to brown the meat balls. First, spray a 2-quart dutch oven pot with nonstick, and set it close-by. Then generously coat your saucepan with nonstick. Working in batches, brown your meatballs. About one minute per side with a hot pan over medium heat seems to work just fine. As your meatballs finish browning, place them in the dutch oven pot.
• Before adding the sauce to the pot, stir in 1/2 cup of water. Once all of your meatballs are brown (but not thoroughly cooked), cover them with the sauce. Bring the pot to a high simmer, then reduce the heat to low and simmer until cooked through, about 30 minutes.

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 IN MARINARA SAUCE

Steps:

• In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
• Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
• In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
• Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
• Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.

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.

CRAZE-E TURKEY MEATBALLS IN SAUCE

Steps:

• Combine all the meatball ingredients in a bowl and mix gently using your (clean) hands so that everything is evenly distributed. Shape mixture into 1-inch meatballs. Set aside.
• In a saucepan over medium heat, saute mushrooms in olive oil for 5 minutes. Add onion and garlic and cook until softened, 2-3 minutes longer. Add pureed tomatoes, broth or water, herbs and seasoning and bring to boil. Drop in meatballs and cook for 30 minutes, or until meatballs are cooked through and sauce has thickened (do not stir meatballs in sauce for first 5 minutes so that they can firm up). Remove bay leaf.
• Serve over brown rice or egg noodles or pasta, with extra parmesan cheese.
• Note: This can also be placed in a casserole dish, rice on bottom, meatballs and sauce on top, and reheated later on.