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.
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.
HERBED TURKEY MEATBALLS
Turkey mince means these meatballs are low-fat, while the herbs and sauce ensure they're not lacking in flavour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.45 milligram of sodium
TURKEY MEATBALLS
Make and share this Turkey Meatballs recipe from Food.com.
Provided by Bergy
Categories Poultry
Time 21m
Yield 30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients and shape into 30 meatballs approximately 1" across.
- Spray a nonstick pan lightly with veggie oil.
- Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!
Nutrition Facts : Calories 165.7, Fat 7.1, SaturatedFat 1.9, Cholesterol 83.2, Sodium 317.3, Carbohydrate 8, Fiber 0.7, Sugar 0.9, Protein 17.4
TURKEY MEATBALLS WITH HERBED TAGLIATELLE RECIPE
Provided by ShannonB
Number Of Ingredients 12
Steps:
- Place the turkey, garlic, cumin and cinnamon in a bowl and using your hands, mix well until combined. Season well. Cover and chill in the fridge for 1 hour to let the flavors develop. Meanwhile, make the sauce by placing a large non-stick frying pan over high heat. Add the onion, garlic, carrot and celery. Stir and cook over medium heat for 6-8 minutes. Stir in the tomatoes and bring to the boil. Reduce the heat, cover and simmer gently for 25-30 minutes. Season well. For the meatballs: Make small round balls from the mince mixture. Add the meatballs to the sauce. Stir to coat evenly and simmer gently for 12-15 minutes or until cooked through. While the meatballs are cooking, cook the pasta, drain well, stir in the herbs and season well. Divide the tagliatelle between 4 plates and top with the meatballs. Serve immediately.
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