Bombay Turkey Meatballs Recipes

Steps:

• Preheat oven to 400ºF (200ºC).
• Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
• Form the meat into 15 meatballs approximately 2-inches (5cm) across.
• Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.
• Enjoy!

Steps:

• Place the yogurt in a strainer and place it over a medium bowl. Shake a few times, then let sit for 30 minutes. Pour the liquid out of the bowl; put the remaining yogurt into the bowl and set aside.
• Mince the garlic. Chop the apricots, parsley, and tomato. Break the bread into small pieces.
• Toast the pine nuts in a small skillet over medium heat; remove from the skillet. Add the oil and heat over medium high heat; saute the garlic for several minutes until soft.
• Whisk egg and milk in a mixing bowl. Add the bread, apricots, parsley, and curry powder. Mix well.
• Add the garlic (with oil), pine nuts, and turkey to the mixing bowl. Season with salt and pepper. Mix well. Shape mixture into 1 1/2 inch balls.
• Line a baking sheet with foil and spray with cooking spray. Arrange meatballs on pan and spray tops of meatballs with cooking spray.
• Bake at 450 degrees for 12-15 minutes.
• Combine the cumin with the yogurt in a small bowl and whisk until combined. Fold in chopped tomato.
• Serve the meatballs with the yogurt sauce.

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:

• Preheat the broiler. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, combine the turkey, panko, egg, grated onion, 1/4 cup Buffalo sauce, the blue cheese, garlic powder, 3/4 teaspoon salt and a few grinds of pepper. Mix with your hands until just evenly combined, being careful not to overwork the meat. Roll the mixture into 1 1/2-inch balls (28 to 30 meatballs). Place on the baking sheet and broil until browned in spots and cooked through, about 10 minutes.
• Meanwhile, combine the remaining 1/2 cup Buffalo sauce, the hot honey and butter in a small saucepan over medium heat. Bring to a simmer, swirling the pot, until the butter is melted and combined. Continue cooking until slightly thickened and glossy, 2 to 3 more minutes.
• Transfer the meatballs and sauce to a large bowl and toss to coat. Remove the meatballs to a platter and spoon any remaining sauce on top. Top with the scallions and serve with the celery.

Steps:

• Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
• Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
• Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

Steps:

• Defrost the meatballs according to package directions.
• Place them in a 4 quart slow cooker.
• Heat the oil in a nonstick pan.
• Saute the garlic, onion, and carrot until the carrots and onions start to soften.
• Add the crushed tomatoes, tomato paste, salt, pepper, and basil; stir.
• Simmer until most of the liquid has evaporated.
• Pour the sauce over the meatballs, and stir to coat them.
• Cook on low up to 6 hours.
• ** I have simply dumped everything in the crockpot, frozen meatballs and all and turned out great. Served the meatballs and sauce over pasta or mashed potatoes.