Turkey Meatballs In Wine Sauce Food

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.

MEATBALLS WITH A WHITE WINE SAUCE

Steps:

• For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook.
• For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes.

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.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
• Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
• When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

MOM'S MEATBALLS IN WINE SAUCE

Steps:

• Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
• (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).

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 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.