Turkey Meatballs In Paprika Tomato Sauce Food

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.

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 IN PAPRIKA TOMATO SAUCE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
• Using a food processor, puree the tomatoes and red peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
• Whisk the bread crumbs, egg, 1/2 teaspooon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2 inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

TURKEY MEATBALLS WITH WHOLE WHEAT SPAGHETTI AND TOMATO SAUCE

Steps:

• 1. Bring a large pot of salted water up to boil for the pasta. Heat the oil in a skillet with lid, over medium-high heat. Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute longer. Transfer half of the vegetables to a large bowl.
• 2. Add the tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes. Season with salt and pepper. Transfer to a food processor and process until smooth (or use an immersion blender to puree). Return sauce to the pan. You should have about a quart of sauce.
• 3. Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire. Mix well and form into 12 large meatballs. (The meatballs can be made several hours in advance and kept covered in the refrigerator). Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes.
• 4. Cook pasta until al dente, about 12 minutes. Drain well and mix the pasta with about a third of the sauce. Divide evenly among 4 serving bowls and top with meatballs and additional sauce. Serve with grated Parmesan on top.

TURKEY AND PORK MEATBALLS WITH TOMATO SAUCE

Steps:

• Combine the turkey and pork in a mixing bowl.
• Heat 1 teaspoon of the olive oil in a saucepan. Add the onions and garlic; cook briefly until wilted. Set aside.
• Combine the bread crumbs and milk in a large bowl. Add the meat, onions and garlic, and the egg, nutmeg, cumin, salt, pepper and parsley. Blend well.
• Shape the meat into 24 or more meatballs. Set aside.
• For the sauce, first cut a small x in the core of the tomatoes, drop the tomatoes into boiling water for about 10 seconds and peel the skins. Cut out and discard the core, chop the tomatoes coarsely. There should be about 3 cups.
• Heat 1 tablespoon of the olive oil in a saucepan; add the onions. When the onions are wilted, add the garlic. Cook briefly, add the tomatoes, bay leaf, thyme, and salt and pepper to taste. Cook for about 10 minutes stirring occasionally. Remove the bay leaf and the thyme sprig. Set aside.
• Heat the remaining teaspoon of olive oil in a large non-stick skillet. Add the meatballs; cook over medium heat, turning them carefully so they brown evenly. Browning should take about 5 to 6 minutes. Drain the fat.
• Add the tomato sauce to the skillet, bring to a simmer, cover, and cook for about 8 to 10 minutes. Serve over noodles.

TURKEY MEATBALLS WITH VEGETABLE SAUCE

Steps:

• In a large bowl, combine ground turkey, bread crumbs and egg. Mix well, and shape into balls about 1 1/2 inches in diameter.
• Preheat a large skillet over medium heat. Cook meatballs until evenly brown on all sides, about 5 minutes. Stir in condensed soup and evaporated milk. Cook over medium heat until meatballs are no longer pink, approximately 15 minutes.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls.
• In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
• Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Mix together bread crumbs,parsley, eggs, milk, 1/2 cup of the cheese, salt and pepper.
• Add ground turkey, stir gently to combine. Be careful not to overwork the meat.
• Shape into bite size balls.
• Heat oil in a large skiller under medium high heat.
• Add meatballs until browned, about 3 minutes.
• Add tomato sauce and bring to a boil.
• Reduce heat and simmer, about 5 minutes.
• Sprinkle remaining cheese on top.

SLOW COOKER TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Saute onion and Italian dressing in a small saute pan over medium heat for 5 minutes. Remove from heat and let cool slightly, about 5 minutes.
• Combine turkey, bread crumbs, garlic, sauteed onions, Italian seasoning, salt, and pepper in a bowl; mix well.
• Combine diced tomatoes and marinara in a second bowl; set aside.
• Form 1/2 of the turkey mixture into 1 1/2-inch meatballs and layer them in the bottom of a slow cooker. Pour 1/2 of the tomato mixture over the meatballs. Form the remaining turkey mixture into meatballs and layer with remaining tomato mixture.
• Cover and cook until no longer pink in the centers, about 4 hours on High, or 8 hours on Low.