TURKEY MEATBALLS WITH FIRE-ROASTED GREEN CHILES
Provided by Guy Fieri
Categories appetizer
Time 55m
Yield About 14 meatballs
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Over an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.
- In a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.
- Place the meatballs on a large platter, garnish with cilantro and serve.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
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.
CLASSIC ITALIAN TURKEY MEATBALLS
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
- Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
- For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
- Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
- Serve with grated Parmesan alongside.
TIA'S TURKEY MEATBALLS
Served over zoodles, these meatballs are savory and deliciously non-dairy. They pair perfectly with Tia's Roasted Marinara Sauce.
Provided by Tia Mowry
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 45m
Yield 28
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over a rimmed baking sheet.
- Combine milk and oats in a small saucepan over medium heat. Cook until milk is very hot, but not boiling. Reduce heat and simmer until mixture is the consistency of oatmeal, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
- Combine turkey, egg, Parmesan cheese substitute, parsley, garlic powder, nutmeg, and pepper in a large bowl. Add cooled oatmeal mixture. Stir with a sturdy spoon or spatula until well combined. Form into 28 meatballs and arrange on the prepared baking sheet.
- Bake in the preheated oven, turning halfway, until cooked through and evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.8 g, Cholesterol 18.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 76.7 mg, Sugar 0.2 g
CHELLE'S FAMOUS TURKEY MEATBALLS
I make these all the time-and my family complains I don't make them enough! I usually make a big batch (3 lbs of turkey breast) so that I can make a couple of meals out of them- Swedish Meatballs, Sweet and Sour Meatballs, Meatballs with Baked Ziti and Marinara, Meatball sandwiches, or just put your favorite sauce on them in a crockpot for a potluck!! Yummy!! Adjust sizes according to the serving size you need, but they freeze well, so it is a great thing to make a big batch and save yourself extra work later! Just add to your favorite dish! **Adjust breadcrumbs as needed to achieve good consistency for forming meatballs. I do tend to eyeball things, so some measurements are approximate! ;) (Swedish meatballs base for ZWT3)
Provided by Mommy Diva
Categories Turkey Breasts
Time 40m
Yield 40 meatballs
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine turkey and eggs until thoroughly mixed.
- Add seasonings to suit your taste. I tend to be fairly heavy handed,especially with garlic and black pepper. ;) Mix completely.
- Add cheese and bread crumbs. *If mixture is still too moist, feel free to add more bread crumbs until desired consistency is achieved.
- Roll into large, walnut sized balls and set aside.
- In a large skillet, warm 3 tablespoons oil over medium heat.
- Cook meatballs until golden brown, turning so that each side is browned. (Hint- a screen is helpful since the oil may pop and splatter like bacon).
- Serving tip: My family likes these plain, with Contadina sweet and sour sauce (doctored up) on brown rice, in a marinara over your favorite pasta, slice in half on French rolls with marinara and cheese for a great meatball sandwich, in Swedish meatballs, in a BBQ sauce or anything for a party, you name it! They do freeze well too. Enjoy! ;).
Nutrition Facts : Calories 63.1, Fat 1.8, SaturatedFat 0.3, Cholesterol 35.1, Sodium 41.8, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 9.2
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.
CHELLE'S FAMOUS TURKEY MEATBALLS
I make these all the time-and my family complains I don't make them enough! I usually make a big batch (3 lbs of turkey breast) so that I can make a couple of meals out of them- Swedish Meatballs, Sweet and Sour Meatballs, Meatballs with Baked Ziti and Marinara, Meatball sandwiches, or just put your favorite sauce on them in a crockpot for a potluck!! Yummy!! Adjust sizes according to the serving size you need, but they freeze well, so it is a great thing to make a big batch and save yourself extra work later! Just add to your favorite dish! **Adjust breadcrumbs as needed to achieve good consistency for forming meatballs. I do tend to eyeball things, so some measurements are approximate! ;) Photo is baked as these can be either baked or fried. **Cooking times will vary depending on batch size and cooking method**
Provided by Michelle Waco @Mommydiva
Categories Turkey
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine turkey and eggs until thoroughly mixed.
- Add seasonings to suit your taste. I tend to be fairly heavy handed,especially with garlic and black pepper. ;) Mix completely.
- Add cheese and bread crumbs. *If mixture is still too moist, feel free to add more bread crumbs until desired consistency is achieved.
- Roll into large, walnut sized balls and set aside.
- To fry: In a large skillet, warm 3 tablespoons oil over medium heat. Cook meatballs until golden brown, turning so that each side is browned. (Hint- a screen is helpful since the oil may pop and splatter like bacon).
- To bake: Place meatballs on a foiled or lightly sprayed pan and bake in oven at 360 degrees for 30-35 min (oven times may vary).
- Serving tip: My family likes these plain, with Contadina sweet and sour sauce (doctored up) on brown rice, in a marinara over your favorite pasta, slice in half on French rolls with marinara and cheese for a great meatball sandwich, in Swedish meatballs, in a BBQ sauce or anything for a party, you name it! They do freeze well too. Enjoy! ;).
PERFECT TURKEY MEATBALLS
Juicy meatballs made with lean ground turkey breast and seasoned with garlic, fresh ginger, and a touch of soy. They do not taste oriental as the seasonings may suggest, but easy to tweak in that direction as desired. All that and low fat, too!
Provided by Soleilbb
Categories Turkey Breasts
Time 40m
Yield 16-18 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a medium bowl, mix all ingredients except the oil.
- Form into approximately 16 meatballs.
- Heat oil in skillet over medium-low heat and add meatballs, browning as desired.
- When browned as desired, add 1/2 - 3/4 cup water to skillet and cover with lid; simmer over medium-low heat for approximately 20 minutes or until a split meatball is no longer pink inside and the juices are clear.
AMAZING TURKEY MEATBALLS RECIPE
This is a meatball recipe I received from my hubby's lil grandmother
Provided by IHeartBobert
Categories < 4 Hours
Time 2h30m
Yield 15-20 large meatballs
Number Of Ingredients 12
Steps:
- Start to cook a double batch of Sugu without the ground beef (See sugu recipe).
- Sugu should simmer on low heat about 1 hour before meatballs are placed inside).
- In a large bowl, Mix turkey, garlic, parsley, sweet basil, onion, salt, pepper, Worcestershire sauce, and Asiago cheese.
- Soak the slices of bread thoroughly in a bowl of water, squeeze out water and pull apart, add to turkey mixture.
- Add two beaten eggs in mixture to hold together.
- Form meatballs in desired size, then place on a plate.
- Sauté meatballs in 3 tablespoon of olive oil about 2-3 minutes.
- Place meatballs in Sugu.
- Simmer meatballs in Sugu for ½ hour on low heat.
- Serve with pasta and fresh grated Asiago cheese.
Nutrition Facts : Calories 189.7, Fat 11.1, SaturatedFat 2.7, Cholesterol 99.9, Sodium 613.8, Carbohydrate 4.3, Fiber 0.3, Sugar 0.7, Protein 17.3
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