TURKEY MARSALA
This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here's the shocker: We make it fast. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.
Nutrition Facts : Calories 295 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
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.
CLASSIC ITALIAN TURKEY MEATBALLS
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
- Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
- For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
- Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
- Serve with grated Parmesan alongside.
TURKEY MEATBALLS MARSALA
Make and share this Turkey Meatballs Marsala recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.
- Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
- Add leek to pan, and sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil.
- Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
- Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick.
- Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.
Nutrition Facts : Calories 457.2, Fat 13.7, SaturatedFat 3.5, Cholesterol 92, Sodium 469.3, Carbohydrate 48, Fiber 2.8, Sugar 6.4, Protein 28.3
CHICKEN MARSALA MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Preheat the broiler to high.
- In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
- In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.
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
Hands-down the best baked turkey meatballs that are juicy and won't fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
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.
Nutrition Facts : Calories 252.8 kcal, Carbohydrate 8.8 g, Protein 34.2 g, Fat 9.5 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 113.3 mg, Sodium 433.2 mg, Fiber 1.7 g, Sugar 2.4 g, UnsaturatedFat 5 g, ServingSize 1 serving
MEATBALL MARSALA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
- Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
- Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
- Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.
Nutrition Facts : Calories 730, Fat 41 grams, SaturatedFat 19 grams, Cholesterol 169 milligrams, Sodium 1036 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 35 grams, Sugar 8 grams
TURKEY MARSALA
Make and share this Turkey Marsala recipe from Food.com.
Provided by looneytunesfan
Categories Turkey Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
- In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
- In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.
Nutrition Facts : Calories 384.9, Fat 7.6, SaturatedFat 2.7, Cholesterol 96.2, Sodium 400.7, Carbohydrate 12.5, Fiber 0.8, Sugar 2.2, Protein 38.5
CHICKEN MARSALA MEATBALLS
I just love meatballs and these are a prefect spring dinner. I served over sauteed spinach and Oh my God amazing! These were ready in 30 minutes and a perfect one-pot dinner.
Provided by Cindy Anschutz Barbieri
Categories World Cuisine Recipes European Italian
Time 34m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium-high heat. Swirl in olive oil and heat until very hot. Add sage leaves; fry until crisp, about 1 minute per side. Transfer sage leaves, using tongs, to a plate lined with paper towels. Remove skillet from heat, reserving oil.
- Mix ground chicken, egg, almond flour, Parmesan cheese, sage, parsley, salt, and pepper together in a large bowl. Form into balls using an ice cream scoop, a tablespoon, or your hands.
- Reheat oil in the skillet over medium heat. Cook meatballs until browned on all sides, about 7 minutes. Add mushrooms and shallot; cook until tender, about 5 minutes.
- Stir chicken broth, Marsala wine, butter, and arrowroot flour into the skillet. Cover and cook, stirring once, until sauce thickens slightly, 5 to 7 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 10.8 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 1.7 g, Protein 33.5 g, SaturatedFat 4.9 g, Sodium 605.4 mg, Sugar 3.6 g
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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