Moms Turkey Tarragon Meatballs Recipes
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.
MOM'S TURKEY TARRAGON MEATBALLS
Mom's been making these forever. My brother always insisted she bring these to every event he had at his home.I never really under stood why as by the time I got to the food they were gone. So I tried them for myself everyone enjoyed them,luckly I tried them when I was making them as they also dissapeared.
Provided by Katha
Categories Poultry
Time 30m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
- Mix well.
- Using a small spoon shape into 30-40 meatballs.
- Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
- Remove to a platter.
- Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
- Remove to platter.
- To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
- Heat to a low boil.
- You may thicken the broth with cornstarch/water mix if desire or leave it with out.
- Add meat balls to pan coat with sauce.
- Serve as an appetizer or serve over rice or egg noodles.
- Best if prepared a day ahead of time.
- Also freezes well.
Nutrition Facts : Calories 1872.4, Fat 107.2, SaturatedFat 17.8, Cholesterol 570.2, Sodium 2252.7, Carbohydrate 112.8, Fiber 7.8, Sugar 14, Protein 109.9
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
BEST EVER MEATBALLS (MOM'S)
This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one.
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h30m
Yield 15 15, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients together. Make into meatballs and fry until brown on all sides.
- Put meatballs in casserole dish.
- Last 7 ingredients for sauce: Combine and pour over top.
- Bake in oven at 350°F for 1 hour.
- Taste the Wow.
- Serve with rice or potatoes.
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