LIGHTENED-UP TURKEY MEATBALLS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 12
Steps:
- In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.
- In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.
- In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.
TURKEY MEATBALLS AND SAUCE
My sweetie and I have fought the battle of the bulge forever. This is my less-fattening take on meatballs. They're slow-cooker easy, and so flavorful! - Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.
Nutrition Facts : Calories 413 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 514mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 9g fiber), Protein 30g protein.
LIGHT TURKEY MEATBALLS
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue Meatball Sliders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 20m
Yield Makes 35
Number Of Ingredients 8
Steps:
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
Nutrition Facts : Calories 35 g, Fat 2 g, Protein 4 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
LIGHTENED UP TURKEY MEATBALLS AND SAUCE
This won grand prize in that's Amore contest for Taste of Home's Healthy Cooking magazine. This will appear in the Aug/Sept issue, and there will be a mini write up on me also. This week I received a surprise from the folks at Taste of Home's healthy cooking a complimentary copy of the annual recipes in hardcover. This recipe is on the cover. Basically it is a recipe for meatballs that are lightend up by using ground turkey and baking the meatballs instead of frying. They changed it bc of sodium perimiters to 1 can of tomato sauce, I would never do it that way.
Provided by Jane Whittaker @janenov46
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- Pre heat oven to 350°
- Combine all meat ball ingredients.
- Line a cookie sheet with aluminum foil (no cleanup).
- Make meatballs as large as you like them I like mine on the small side, about 1 inches around.
- Bakefor 25 to 30 minutes, until browned, turning a few times. They will finish up cooking in the sauce.
- While meatballs are browning, chop all your veggies, and line the slow cooker with a disposable liner.
- Put veggies in the slowcooker and all the rest of the sauce ingredients, stir to combine.
- Add the meatballs and turn cooker on low. Cover and cook for 6 hours.
- Nice served over spaghetti, and with a salad an garlic bread.
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