Simple Thanksgiving Turkey Meatballs Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, combine turkey, egg, cranberry sauce, pepper and stuffing mix. Form into 1-inch balls. Place on foil-lined cookie sheet. Bake 20-25 minutes.
• While meatballs are baking, put gravy in a large skillet and heat. When meatballs are done, add to gravy.
• Cover; simmer on low heat while you prepare noodles.
• Cook noodles according to package directions.
• Serve meatballs over cooked noodles.

Steps:

• Mix all ingredients until blended.
• Form into balls (will make roughly one dozen golf ball size balls).
• Heat oil in skillet.
• Cook meatballs in skillet until browned and cooked through.

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.

Steps:

• Place ground turkey in a bowl.
• In a separate small bowl, take 3 slices of bread and soak in milk until soft, wring out some of the milk and pulverize over the ground turkey.
• Cut the other 3 slices of bread into a small cube (reserve to add last).
• Sauté the celery in olive oil, remove the celery from the oil and add to the turkey with the next 5 ingredients (leave oil in the pan to fry meatballs).
• Mix thoroughly (do not overmix).
• Fold in the cubed bread.
• Wet your hands and roll balls approximately the size of golf balls.
• Cook on med-low heat until nicely browned on all sides, transfer to plate to keep warm.
• For the sauce and to finish:.
• Turn heat up on pan to medium, add additional olive oil to pan. When hot, add mushrooms and shallots.
• Sauté until mushrooms begin to give up their liquids.
• Stir in cream of mushroom soup and water until incorporated.
• Return meatballs to sauce to heat through and/or finish cooking.