Low Fat Turkish Meatballs Recipes

Steps:

• Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
• Whizz until finely crumbed.
• Add the ground lamb and the egg, and process until blended.
• Add the spices, garlic and parsley.
• Process the meat well to achieve a fine texture.
• Roll the mixture into small meatballs (I use a melonballer) or finger shaped patties using dampened hands.
• You may cook them at once, or refrigerate the mixture for several hours.
• (If your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal.) Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
• The meatballs should be stirred several times, the patties turned once.
• Remove them with a slotted spoon to drain.
• Serve the meatballs hot or at room temperature as an appetizer.
• Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Steps:

• Mix all ingredients thouroughly.
• Form 1/4 cup meat mixture into meatballs.
• Arrange 1/2 the meatballs around the edge of a dinner plate or large microwave safe plate.
• Microwave meatballs at 70% power 4 minutes 30 seconds.
• Turn over meatballs.
• Microwave at 70% power for 3 minutes.
• Repeat steps 3-6 with second half meatballs.
• Add meatballs to your favorite sauce.

Steps:

• Beat egg in large bowl.
• Add all remaining ingredients.
• Mush together well using your hands.
• Form into 1/2 inch balls.
• Heat small amount of olive oil (about 1 tsp to keep this recipe low-fat) in skillet.
• Put half the balls into the skillet and cook until browned evenly on outside.
• Remove and add remaining balls.

Steps:

• Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
• Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
• Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.

Steps:

• In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs).
• Mix and add in more bread crumbs if needed to hold together.
• Shape into desired size balls.
• Fry or oven-bake until completely cooked through.
• Use in you favorite recipes.

Steps:

• Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.
• Uncover and let cool for a few minutes.
• Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.
• Add in the cooled bulgur and use your hands to thoroughly mix everything together.
• Roll them with your hands into balls around the same size as a golf ball and flatten them a little.
• Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.
• Serve with parsley sprinkled on top.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl mix together turkey, egg, milk, garlic, cracker crumbs, mozza cheese, onion, ginger powder, 1-2 tablespoons Dijon mustard (if using) seasoning salt and black pepper.
• Shape into about 30 meatballs (1-inch each).
• Place onto prepared baking dish.
• Bake uncovered for 20-25 minutes, or until juices run clear.
• In a saucepan combine pineapple juice, garlic, green pepper, honey, onion powder and cornstarch; mix to combine and bring to a boil, whisking/stirring constantly.
• Cook and stir for 2 minutes; reduce heat. Add/whisk in 3 tablespoons mustard until smooth.
• Remove the cooked turkey meatballs from the oven and brush with about 1/2 cup sauce (or more) and return the meatballs to the oven, and cook for another 10 minutes.
• Serve the remaining sauce on the side.

Steps:

• Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
• Roll lamb mixture into small meatballs.
• Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients in a medium-size bowl and mix well.
• Shape into balls and place on a non-stick baking sheet.
• Bake 35 minutes until browned.

Steps:

• Mix all ingredients in large bowl.
• Grease baking sheet.
• Roll ingredients into 1 inch balls.
• Bake meatballs 10-15 minutes until browned.

Steps:

• For yogurt sauce:
• Stir all ingredients in medium bowl to blend. Cover and chill.
• For Köfte:
• Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
• Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes.
• Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.
• For muhammara:
• Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
• Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.
• Available at some supermarkets, natural foods stores, and Middle Eastern markets.
• ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

Steps:

• Heat oven to 400°F.
• Mix meat, bread crumbs, Parmesan, eggs, dry seasonings and half the chopped fresh herbs just until blended.
• Shape into 48 meatballs, each about 1 inch in diameter.
• Place on foil-covered rimmed baking sheets sprayed with cooking spray.
• Bake 13 to 15 min. or until done (160ºF). Meanwhile, mix yogurt, feta cheese and remaining fresh herbs until blended.
• Serve meatballs with the yogurt mixture.