Amazing Turkey Meatballs Recipes

ITALIAN TURKEY MEATBALLS

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.

BAKED TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine turkey, bread crumbs, spinach, egg, onion powder, and garlic powder together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.
• Bake in the preheated oven until no longer pink in the center and outside is browned, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JESSICA ALBA'S TURKEY MEATBALLS

Steps:

• In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
• Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
• Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

AMAZING TURKEY MEATBALLS RECIPE

Steps:

• Start to cook a double batch of Sugu without the ground beef (See sugu recipe).
• Sugu should simmer on low heat about 1 hour before meatballs are placed inside).
• In a large bowl, Mix turkey, garlic, parsley, sweet basil, onion, salt, pepper, Worcestershire sauce, and Asiago cheese.
• Soak the slices of bread thoroughly in a bowl of water, squeeze out water and pull apart, add to turkey mixture.
• Add two beaten eggs in mixture to hold together.
• Form meatballs in desired size, then place on a plate.
• Sauté meatballs in 3 tablespoon of olive oil about 2-3 minutes.
• Place meatballs in Sugu.
• Simmer meatballs in Sugu for ½ hour on low heat.
• Serve with pasta and fresh grated Asiago cheese.

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.

TURKEY MEATBALLS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
• In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
• Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
• Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
• Bake in the heated oven for about 30 minutes or until fully cooked through.
• Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
• Serve immediately with salad of your choice.

TURKEY MEATBALLS IN TOMATO SAUCE

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.