Turkey Parm Meatballs Recipes

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:

• Preheat the oven to 400 degrees.
• Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

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!

Steps:

• Heat oven to 350°F. Line bottom and sides of 15x10x1-inch pan with foil. Generously spray foil with cooking spray.
• In large bowl, stir together all ingredients except Parmesan cheese and marinara sauce, using hands or spoon. Shape mixture into (48) 1-inch balls. Place Parmesan cheese in small bowl. Roll balls in Parmesan cheese, pressing to adhere. Place in pan.
• Bake 18 to 23 minutes or until brown and cooked through in center (at least 165°F). Immediately remove from pan. Serve warm with sauce for dipping.

Steps:

• Place all ingredients except olive oil in a large bowl.
• Mix with your hands.
• Have some paper towels handy and keep the warm water running in the sink because it gets cold after a while!
• Shape into golf ball sized balls.
• Let rest while you wash up and heat the olive oil in a large skillet.
• Fry the meatballs and turn every three minutes until cooked all the way through.
• Let them rest on a plate with paper towels.
• Add to your sauce while it heats and use for spaghetti or sub sandwiches.

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.

Steps:

• Pulse bread in a food processor until fine crumbs form. Transfer to a large bowl. Combine bread crumbs with the next 7 ingredients. Add turkey and pork; mix lightly but thoroughly. With wet hands, shape into twenty-four 1-1/2-in. balls., Transfer to a 3- or 4-qt. slow cooker. Pour sauce over top; stir gently. Cook, covered, on low until meatballs are cooked through, 4-5 hours. If desired, serve with hot cooked pasta and sprinkle with parsley.