MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
MINI TURKEY MEATBALLS WITH A FRESH COUSCOUS SALAD
We have been eating a lot of turkey over the last few years instead of beef, and I developed this recipe to fill some of my mediterranean tastes one night.
Provided by Melanie B.
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package instructions.
- Combine couscous with scallions, tomatoes, cucumber, lemon juice, lemon zest, parsley, garbanzo beans and 1 TBS olive oil. Season with salt and pepper.
- Mix ground turkey with cumin, cinnamon, oregano, and salt & pepper to season. Shape into small meatballs.
- Heat a large skillet with 2 TBS olive oil to medium high heat. Add meatballs and cook until desired doneness. About 4-5 minutes on all sides.
- Serve Meatballs with the Couscous salad. Garnish with a sprinkling of parsley, olives, or feta cheese if you prefer.
Nutrition Facts : Calories 504.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 70.4, Sodium 254.5, Carbohydrate 77.6, Fiber 8.6, Sugar 3.8, Protein 41.8
TURKEY MEATBALLS WITH MOROCCAN COUSCOUS
Steps:
- Pre heat the oven to 180 degrees C
Nutrition Facts : ServingSize 1 g, Calories 495 kcal, Carbohydrate 59 g, Protein 43 g, Fat 7.1 g, SaturatedFat 1.6 g, Fiber 4.4 g, UnsaturatedFat 4.2 g
MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS
This recipe was my introduction to couscous, and I've never looked back. The first time I made it, I did accidentially use israeli couscous (don't try it!). The cinnamon is very subtle, and the meatballs are very complex in flavor. This is very healthy, and tastes sooo good!
Provided by MechanicalJen
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
- Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
- Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
- Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
- Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
- Serve meatballs and sauce over couscous mixture.
Nutrition Facts : Calories 177.5, Fat 8.1, SaturatedFat 2.1, Cholesterol 67.3, Sodium 661.2, Carbohydrate 6.8, Fiber 1.4, Sugar 3, Protein 19
MINI TURKEY MEATBALLS WITH GNOCCHI AND TOMATO SAUCE
Make and share this Mini Turkey Meatballs With Gnocchi and Tomato Sauce recipe from Food.com.
Provided by rickoholic83
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Place turkey in a large bowl with grill seasoning and fennel seeds.
- Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
- Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
- Drizzle some olive oil over the bowl.
- Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
- Bring a pot of water to a boil for the gnocchi.
- While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
- Add crushed tomatoes, tomato sauce and season with salt and pepper.
- Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
- Stir remaining basil into sauce to wilt it.
- Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
- Serve with bread.
- Note: The tomato sauce is very basic. Feel free to add additional spices.
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