Does anyone have any recipies for turkey meatballs??!
Answers: Does anyone have the recipies for turkey meatballs? I have to make dinner tonight pplease help;)
GROUND TURKEY MEATBALLS
1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
Mix and shape into 1 1/2-inch meatballs. Saute in large skillet until browned and no longer pink.
SAUCE:
1 (16 oz.) can whole tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
Add all the sauce ingredients to meatball mixture. Bring to boil. Simmer covered until sauce thickens, about 30 minutes. Salt and pepper to taste. Serve over hot pasta.
I saw Rachel Ray make these on 30 MM and they looked awesome (this coming from a non-Rachel fan).
1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped
Preheat oven to 400 degrees F.
Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Place 3 balls on dinner plates and top with sauce, garnish with parsley.
2 lb ground turkey
1/4 cup Parmesan cheese
1/4 cup chopped fresh parsley ( 2 Tablespoons if dried parsley)
1 egg
1/2 cup Italian bread crumbs
2 Teaspoons garlic powder or fresh minced garlic
All measurements are approximate, I do not measure anything when I cook........ so if it looks too wet add some more bread crumbs, if it looks too dry add some extra virgin olive oil one Tablespoon at a time
Form into golf ball sized balls, bake at 375 F for about 30 min
or until done
I make this all the time and everyone loves it! I use canned tomato sauce (Dei Fratelli) and saute garlic in olive oil first then you add the sauce. Also, I personally like spagetti better so I would not recomend the penne. Good luck. Oh ya if you have a non stick skillet that will work best on the meatballs.
1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta
In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered 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.
GROUND TURKEY MEATBALLS
1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg
1/2 tsp. dried basil leaves
1/2 c. bread crumbs (fine)
1/4 c. fresh or 1 tbsp. dry parsley
1/2 tsp. dried oregano
Mix and shape into 1 1/2-inch meatballs. Saute in large skillet until browned and no longer pink.
SAUCE:
1 (16 oz.) can whole tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
1 1/4 c. chicken broth
1 (6 oz.) can tomato paste
1 clove garlic, minced
Add all the sauce ingredients to meatball mixture. Bring to boil. Simmer covered until sauce thickens, about 30 minutes. Salt and pepper to taste. Serve over hot pasta.