Moist Turkey Meatballs Recipes

MOIST TURKEY MEATBALLS

This is an adaptation of Kittencal's recipe#69173. I wanted to be able to enjoy meatballs without the fat and had not, until now, found a good recipe for turkey meatballs. I made her delicious ones for the kids and hubby, but changed it up with turkey and extras for me(and my waistline). They are not dry and the flavor is slightly sweet from the basil. I usually have these with homemade pasta sauce and ww pasta.

Provided by Nancygirl

Categories Poultry

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Moist Turkey Meatballs image

Steps:

slightly beat egg, mix in breadcrumbs, parm, garlic, roasted peppers, s & p, liquids and herbs,and sour cream. blend well.
mix in ground turkey, do not over mix.
make meatballs.
they can be baked on a cookie sheet at 425 for 30mins or so, or dropped into pasta sauce, which is my preferred method.

Nutrition Facts : Calories 203.1, Fat 3.4, SaturatedFat 1.4, Cholesterol 93.8, Sodium 890.3, Carbohydrate 12.8, Fiber 0.8, Sugar 2, Protein 28.5

Ingredients

1 1/4 lbs ground turkey breast
1 large egg
1/4 cup parmesan cheese, grated
3/4 cup dry breadcrumbs
3 garlic cloves, minced
1 1/2 teaspoons sea salt
black pepper
1/4 cup orange juice
1/4 cup skim milk
1/4 cup roasted red pepper, chopped
3 tablespoons basil
1 tablespoon fat free sour cream

MOIST TURKEY MEATBALLS

Adapted from Cooking Light's "Savory Meatballs" September 09. We don't use Ricotta (original calls for 1/2 cup part-skim), so I subbed cottage cheese and added some Parmesan. I also subbed dried Italian herbs for fresh basil (original calls for 1/4 cup, chopped). They came out far better than expected. I was amazed at the flavor from a turkey meatball. Pam Anderson's "Perfect Meatball" is my standard for dinner, but I'll use these for lunchtime as sandwiches or with pasta.

Provided by jessica_six

Categories Lunch/Snacks

Time 30m

Yield 20 Meatballs, 4-6 serving(s)

Number Of Ingredients 8

Moist Turkey Meatballs image

Steps:

Preheat oven to 375 degrees.
Coat broiler pan with cooking spray.
Tear ground turkey into chunks in large bowl.
Add remaining ingredients.
Mix well.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Brown meatballs in batches on all sides.
Remove from skillet and transfer to broiler pan.
Bake for 15 minutes or until done.
NOTE: Meatballs can be frozen on baking sheet for one hour and then transferred to an airtight container. To reheat, thaw in refrigerator, then bake at 375 degrees for 20 minutes or until heated.

Nutrition Facts : Calories 383.9, Fat 19.6, SaturatedFat 7.2, Cholesterol 186.4, Sodium 595.2, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 38.4

Ingredients

1 1/3 lbs lean ground turkey (I can never find 1 lb on the dot)
4 ounces cottage cheese
2 ounces grated parmesan cheese
1 large egg
1/2 cup plain breadcrumbs
1 tablespoon dried Italian herb seasoning
seasoning salt
fresh ground pepper

TURKEY MEATBALLS IN TOMATO SAUCE

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

Turkey Meatballs in Tomato Sauce image

Steps:

In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

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