SPAGHETTI AND TURKEY MEATBALLS
Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef.) Use a small ice-cream scoop to form the meatballs. Leftovers should be stored in sauce--and served as meatballs heroes.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
- Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
- Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
- To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.
SPAGHETTI AND TURKEY MEATBALLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.
- Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.
Nutrition Facts : Calories 547, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 938 milligrams, Carbohydrate 81 grams, Fiber 15 grams, Protein 41 grams
CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)
My husband's mom would make this for me while I was in Morocco. After the first time I tried to figure out what she put in it to make them so good. Mine were ok but not wonderful like hers. So the next time I was there I paid close attention when she made them.
Provided by FDADELKARIM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
- Make 1 inch balls flattened to about 1/2 inch thickness.
- Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).
MOROCCAN MEATBALLS
Provided by Guy Fieri
Categories side-dish
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 21
Steps:
- For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
- For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
- Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
- Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
- Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
- Let cool slightly, then serve.
MOROCCAN STYLE TURKEY SPAGHETTI & MEATBALLS
We had this for our main meal last night. I rather heavily adapted it from a few others as I like meat & my wife and son like pasta & as we are trying to eat healthier I am trying to find new ways to use turkey meat instead of beef.
Provided by Abba Gimel
Categories One Dish Meal
Time 1h
Yield 20 1 inch meatballs, 4 serving(s)
Number Of Ingredients 28
Steps:
- Meatballs.
- Mix parsley, onion, spices, bread crumbs & egg with the ground turkey. Make sure it is well mixed so that the spices are evenly distributed throughout the mixture.
- Fork out 20 one inch balls.
- Roll the balls into the flour until coated.
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Place off to the side.
- Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 7-9 minutes.
- Sauce.
- Meanwhile, drain oil from the frying pan.
- Add the onions, garlic and mushrooms and saute until they start to get soft which was about 5 minutes for me.
- Add the tomatoes, peppers, cinnamon, cumin, turmeric and black pepper and lightly simmer for about 8 minutes stirring frequently.
- Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
- Stir in the fresh herbs and just mix through until they start to wilt.
- Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
- Add in cooked meatballs and stir to make sure all of them are coated in the sauce.
Nutrition Facts : Calories 884, Fat 27.3, SaturatedFat 5.2, Cholesterol 124.8, Sodium 413.4, Carbohydrate 116.6, Fiber 12.5, Sugar 11.4, Protein 45.4
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
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