FRENCH ONION TURKEY MEATBALLS RECIPE BY TASTY
Here's what you need: ground turkey, eggs, large yellow onion, italian bread crumbs, gruyère cheese, grated parmesan cheese, garlic, salt and pepper, oregano, dried thyme, olive oil, yellow onions, white onions, butter, sherry, beef broth, olive oil, salt and pepper, sugar, garlic, gravy master seasoning, fresh thyme, oregano, bay leaves, grated gruyere cheese, grated parmesan cheese
Provided by Jesse Magnuson
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- In a bowl, mix all of the meatball ingredients except the olive oil together. Form mixture into golfball-sized meatballs.
- Add olive oil to a cast-iron skillet and heat to medium high heat. Sear meatballs on all sides, turning every few minutes, then set aside once finished.
- To make the broth, add a stick of butter to a cast-iron skillet on medium high heat. Then, add onions, olive oil, and salt and pepper to a skillet and cook down for ½ hour, stirring every few minutes.
- Then, add sherry and sugar and cook for another 20 minutes stirring occasionally.
- Increase heat to high, add minced garlic, and stir constantly for 2-3 minutes. Then, add beef broth and reduce heat to a simmer.
- Stir in salt, pepper, thyme, oregano, bay leaves, and gravy master.
- Add meatballs back into the broth and simmer till meatballs reach a minimum temperature of 165°F, stirring occasionally.
- Cover meatballs with gruyere and parmesan and put under broiler till cheese is melted and bubbly.
- Serve warm.
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
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
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