Herbed Turkey Meatballs Recipes

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 oven to 425 degrees and lightly oil a rimmed baking sheet.
• In a large frying pan over med-high heat, melt the butter.
• Add the onion and celery and sauté until softened, 4-5 minutes.
• Spoon into a bowl and let cool, and set frying pan aside.
• Add the turkey, bread crumbs, egg, oregano, and ½ tsp each salt and pepper to the cooled onion mixture and mix gently but thoroughly with your hands.
• Shape the mixture into 12 meatballs and arrange on the prepared baking sheet.
• Bake the meatballs until opaque throughout, about 10 minutes.
• Meanwhile, combine the orange juice, cranberries and sugar in the frying pan and place over med-high heat.
• Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2-3 minutes.
• Divide the meatballs among dinner plates, spoon the sauce over them, and serve.
• Serve with creamy mashed potatoes and a green vegetable.

Steps:

• Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
• Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
• Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.