BAKED TURKEY MEATBALLS WITH BROCCOLI & CRISPY POTATOES
Turkey mince is the leanest of its kind and is great rolled up into balls and served with tomato sauce and veg
Provided by Lucy Netherton
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. In a large bowl, combine the onion, carrot, half the garlic and half the rosemary with the turkey and some seasoning. Shape into 16 meatballs and put in a small baking tray. Toss the potatoes with the remaining garlic, rosemary and the oil, place in a baking tray, then cook both for 20 mins, with the potatoes on top shelf.
- After 20 mins, drain juices off the meatballs, pour cherry tomatoes over, sprinkle with the Parmesan and season. Toss the potatoes, and swap to bottom shelf with the potatoes on top. Cook for another 20 mins until the potatoes are crisp and the meatball sauce is bubbling.
- When the potatoes and meatballs are almost done, cook the broccoli for 3-4 mins, until tender. Sprinkle the basil on top of the meatballs and serve with the crispy potatoes and broccoli.
Nutrition Facts : Calories 279 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
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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