SAVORY TURKEY-RICOTTA MEATBALLS
I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.
Provided by CookingONTheSide
Categories High Protein
Time 35m
Yield 18 meatballs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add meatballs, and brown on all sides.
- Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
- To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
- Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
- Next, transfer hardened meatballs to an airtight container, and store in the freezer.
- Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.
Nutrition Facts : Calories 240.6, Fat 5.1, SaturatedFat 2.3, Cholesterol 126.4, Sodium 356.1, Carbohydrate 11.6, Fiber 0.7, Sugar 1, Protein 34.9
GROUND TURKEY-RICOTTA MEATBALLS
Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.
Provided by TipsyT
Categories Meatballs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
- Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g
TURKEY & RICOTTA MEATBALLS FROM SMALL VICTORIES
Courtesy of Julia Turshen, author of Small Victories "The first thing I ever cooked for my wife, Grace, were these meatballs. I made the mixture at my apartment, then packed it up with a box of pasta, ingredients for sauce, and a pot (she told me she had only a skillet) and took it all to her apartment . . . which soon became my apartment, too. A small victory here is not only about getting someone to marry you (!), but also about making meatballs that are incredibly light and tender by incorporating a generous amount of ricotta cheese in the mixture. In fact, I've found that by adding ricotta, you can skip the usual bread crumbs and eggs (which also makes this recipe gluten-free, if that's important to you)-I love any addition that allows you to let go of a few things. Another small victory is baking the meatballs instead of frying them. It's much less messy and so easy-win-win. Please note that while most of the recipes in this book serve four, I've made this one a bit larger because whenever I make meatballs, I like to make a ton so that I can freeze some. That way, I can have meatballs on the spur of the moment. I thought you might like that too, but feel free to cut the recipe in half if you prefer. Serve the meatballs with pasta, polenta, rice, garlic bread, or just on their own! Whichever way you choose, be sure to sprinkle them with plenty of grated Parmesan cheese." -from Julia Turshen, author of Small Victories
Provided by Food.com
Categories Meatballs
Time 55m
Yield 30 meatballs, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour the contents of the tomato cans into a large bowl (set the cans aside) and crush the tomatoes with your hands (this is a messy but fun job, and a very good one for children). Rinse one of the cans with about 1/4 cup [60 ml] water, pour it into the second can and swish it around to get all the excess tomato out of the cans, and then pour the water into the tomato bowl.
- In a large saucepan or pot over medium-high heat, warm 3 Tbsp of the olive oil, add the sliced garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and a very large pinch of salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced and has lost any tin-can taste, about 30 minutes.
- Meanwhile, preheat your oven to 425°F [220°C]. Line a baking sheet with aluminum foil. Drizzle 2 Tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.
- In a large bowl, combine the minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp salt. Blend everything together gently but authoritatively with your hands (they're the best tool for the job) until well mixed. Then, use your hands to form the mixture into golf ball-sized meatballs; the mixture will be sticky, so wet your hands with a bit of water to help prevent the meat from sticking to them. Transfer the meatballs to the prepared baking sheet as you form them (it's okay if they are touching a little). Drizzle the meatballs with the remaining 2 Tbsp olive oil and roast until they're browned and firm to the touch, about 25 minutes.
- Use tongs or a slotted spoon to transfer the meatballs to the simmering sauce (discard whatever juice and fat is left on the baking sheet). Cook the meatballs for 10 minutes in the sauce (they can be left in the gently simmering sauce for up to 1 hour) and serve.
- SPIN-OFFS.
- FOR SAUSAGE AND RICOTTA MEATBALLS, instead of ground turkey, use 2 lb [910 g] of your favorite sausage meat. Just take it out of its casings and proceed as directed. I like using half sweet and half spicy Italian sausage.
- FOR A SLIGHTLY MOROCCAN RIFF, use ground lamb instead of turkey and finely crumbled feta instead of Parmesan. Leave out the ricotta. Add a handful each of toasted pine nuts and raisins to the mixture, and use mint instead of basil. Add a cinnamon stick to the tomato sauce (remove it before serving the meatballs).
- Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Nutrition Facts : Calories 421.4, Fat 28.6, SaturatedFat 8.9, Cholesterol 107.3, Sodium 491.2, Carbohydrate 11.1, Fiber 2.4, Sugar 5, Protein 32
TURKEY MEATBALLS AND PASTA IN BROTH
Make and share this Turkey Meatballs and Pasta in Broth recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
- In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
- Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
- Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
- Remove from heat, and stir in fennel and remaining parsley.
- Adjust seasoning with salt and pepper to taste.
Nutrition Facts : Calories 286.5, Fat 7.2, SaturatedFat 1.9, Cholesterol 60.2, Sodium 1873.6, Carbohydrate 33.9, Fiber 4.6, Sugar 4.5, Protein 21
LIGHT TURKEY MEATBALLS
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue Meatball Sliders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 20m
Yield Makes 35
Number Of Ingredients 8
Steps:
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
Nutrition Facts : Calories 35 g, Fat 2 g, Protein 4 g
CHICKEN-AND-RICOTTA MEATBALLS IN BROTH
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
- In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.
Nutrition Facts : Calories 278 g, Fat 16 g, Fiber 1 g, Protein 26 g
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