TURKEY SAUSAGE BALLS
These turkey sausage balls are super yummy and my new favorite snack/breakfast food! Based off the recipe for pork sausage balls. Rated 5 stars based on friend and family reviews! May need to bake in 2 batches, depending on the size of your pan and sausage balls.
Provided by MARJ63
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 35m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine turkey sausage, Cheddar cheese, steak seasoning, and fennel seeds in a bowl. Mix by hand. Add 1/2 of the baking mix and incorporate thoroughly by hand. Add remaining baking mix and repeat.
- Scoop up 1 tablespoon of mixture, form into a ball, and place on a baking sheet. Repeat with the rest of the mixture.
- Bake in the preheated oven until browned, 20 to 25 minutes.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 4.5 g, Cholesterol 16.5 mg, Fat 4.5 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 276.9 mg, Sugar 0.2 g
TURKEY BALLS
Steps:
- Preheat the oven to 400 degrees F.
- Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
- Heat the oil in a deep-fryer.
- Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.
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
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