Babyfoodminiturkeymeatballs8months Recipes

Steps:

• Place turkey drumstick in a saucepan and add just enough water to cover. Cover and bring to a boil over medium heat. Reduce heat and simmer until turkey is no longer pink and cooked all the way to the bone, about 40 minutes. Remove from heat and, with the lid still on, set aside until turkey is cool enough to handle, about 20 minutes.
• Remove turkey from the saucepan, reserving the cooking liquid. Remove and discard skin. Pick turkey meat from the bone and place in a food processor or blender.
• Add cooking liquid to the food processor, a few tablespoons at a time, and blend until turkey is rather smooth, adding more stock as needed. Serve.

Steps:

• Preheat oven to 400°F.
• In a small bowl combine breadcrumbs, rice cereal and herbs, tossing with fingers until well combined. Set aside.
• Place lean ground turkey into a mixing bowl. Add carrots, celery, onion and breadcrumb mixture. Mix into the meat and combine well. Add beaten egg yolk and enough water/veggie puree to moisten the mixture just to bind it (may not need all of it so add in batches).
• Form 1tabp of meat mixture into meatballs.
• 5. Add a bit of water or marinara sauce in the bottom of a glass baking dish, about 1/3 cup. Line baking dish with single layer of meatballs, about 1 inch apart. Be sure not to over crowd dish or they will fall apart. Bake until lightly browned, about 25-30 minutes, flipping them once during the cooking process to insure they've cooked thoroughly. If you notice the are getting to dark, cover with tinfoil. You don't want them to burn or become tough.
• To freeze, let them cool completely. Transfer in single layer (you can stack meatballs, just place parchment paper in between each layer to prevent them from freezing together) in a airtight container. When ready to eat, place in a microwavable dish, add a bit of water, and loosely cover and cook for 1 minute.
• Serve with marinara sauce.

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.

Steps:

• Pre-heat the oven to 350 deg F, 180 deg Celsius.
• Combine the ingredients and blend well.
• Roll into 1 inch balls.
• Place on a baking tray and cook for around 20 minutes.
• Drain the fat, then cool and serve.
• Make sure you cut or mash the meatballs into an appropriate serving size for your baby before serving.
• These can also be frozen and reheated in the microwave. Allow plenty of time to cool before serving.