Giorgio Locatellis Turkey Meatballs In Sweet And Sour Sauce Recipes

Steps:

• Mix all meatball ingredients together in a medium bowl, roll into balls and place in glass baking dish lined with foil. *If using ground turkey you may want to add a little oil to tinfoil, or turn often during cooking*.
• Bake at 400 F for 20-30 mins, or until cooked through.
• Remove meatballs from pan, discard tinfoil, replace meatballs, set aside.
• In a small saucepan combine sugar and flour, mix until well blended.
• Add the rest of the ingredients and cook over medium heat stirring often until thickened slightly, about 5-10 min *If you like a more tangy sauce you can replace as much of the water with white vinegar as you'd like*.
• Pour the sauce over the prepared meatballs, cover with foil and bake in the oven at 350 F for 30 minutes Stir once or twice during baking.
• Remove from oven and let cool for a few minutes, serve over rice.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix ground turkey with oats, bread crumbs, garlic salt, 1/2 of the sweet and sour sauce, and some water in a bowl. Roll into balls of desired size with your hands. Place meatballs on a rimmed baking sheet. Pour remaining sauce over meatballs, or reserve for dipping.
• Bake in the preheated oven until golden brown on top, about 25 minutes.

Steps:

• Cut off the crusts from the bread and soak the bread in the milk.
• Meanwhile, put the minced turkey in a bowl with the potatoes and mix well. Add the parmesan, eggs, garlic, parsley, lemon zest and seasoning. stir well until the mixture comes together.
• Squeeze out the soaked bread, add to the mixture and give it a good stir. Shape the mixture into 12 small balls and flatten them so they look like mini burgers. Chill for about 30 minutes.
• Meanwhile, make the sauce. Put the olive oil in a pan with the juniper berries and bay leaves and heat gently to infuse the oil. Add the onions and cook for about 20 minutes, until soft, but now browned. Pour in the white wine vinegar and add the sultanas. Cook for 2 minutes longer. Remove from the heat and leave to cool.
• Press the meatballs in the breadcrumbs to coat them. Heat the sunflower oil in a large frying pan, add the meatballs and fry gently for about 5 minutes on each side, until golden and cooked through.
• Drain the meatballs on kitchen paper and place on a roasting tin or large shallow dish. Pour the sauce over the meatballs and leave to infuse for 1 hour before serving.

Steps:

• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
• Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

Steps:

• Combine turkey, bread crumbs, parsley, onion and egg in a large bowl.
• Mix well and shape into 24 meatballs.
• In a 6 quart.
• slow cooker, mix cranberry sauce, ketchup and chili sauce.
• Carefully add the meatballs, coating them with the sauce mixture.
• Put the lid on and cook on low for 8-10 hours.

Steps:

• In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink., Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.