Turkey Meatballs On A Bed Of Leeks Food

TURKEY MEATBALLS

Steps:

• Preheat oven to 450 degrees. Spray a rimmed 18 by -13-inch, preferably dark non-stick coated, baking sheet with non-stick cooking spray.
• In a large mixing bowl toss together bread crumbs with 3 Tbsp milk. Let rest a few minutes. If crumbs seem dry moisten with another 1 Tbsp milk. Toss mixture with a fork to separate clumps.
• Add parmesan, onion, garlic, parsley, basil and oregano and toss mixture.
• Add in ground turkey. Sprinkle salt and pepper evenly over. Break egg yolk and drizzle over turkey (this will help it end up more evenly distributed).
• Toss mixture with clean hands until ingredients are evenly incorporated.
• Divide meatball mixture into 16 equal portions (about 40g or a little over 2 Tbsp each).
• Roll into balls (if mixture is a little sticky dipping hands in water before rolling can be helpful).
• Align meatballs on prepared baking sheet spacing evenly apart. Brush tops and sides with olive oil.
• Bake in preheated oven 10 minutes. Check bottoms of meatballs, if they are golden brown turn to opposite side, if not let them continue to sit upright and brown on bottom. Bake through to 165 in center of meatballs (check temp of some in center and edges), about 5 minutes longer.
• Meanwhile heat marinara sauce over low heat in a large saucepan, covered.
• Toss cooked meatballs with marinara sauce and serve warm garnished with more parsley, basil (optional), and parmesan.

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

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.

ROASTED TURKEY WITH TURKEY MEATBALLS

Steps:

• For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
• For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.
• To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.

MINI TURKEY MEATBALLS

Steps:

• Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
• Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
• Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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.

MEATBALLS SIMMERED WITH LEEKS (KEFTEDES PRASSOSELINO)

Steps:

• Make the Meatballs:.
• Combine all the meatball ingredients in a large bowl and knead well.
• Cover and refrigerate for an hour.
• When ready to cook them, shape into golf ball sized portions (around 30).
• Place a large, heavy skillet over medium heat.
• Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
• Remove meat to a plate and pour off all the accumulated fat in the skillet.
• Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
• Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
• Season with salt, pepper and paprika.
• Add the meatballs and stir everything together.
• Add just enough water to come about two thirds of the way up the meatballs.
• Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
• If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
• Remove from heat, rest briefly, and serve.