turkey meatballs

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Thai Turkey Meatballs

Published June 4, 2012 by jenmatteson

I had several snacks planned for my wine exchange, but I wanted one more thing that was a bit more substantial, and turkey meatballs sounded perfect.  I found this recipe from the Spring 2012 issue of Real Food, a magazine from Lund’s and Byerly’s, given to my by Nate’s mother.  I couldn’t find it on the internet to link back to, but I really didn’t change much from the original recipe.

I was hoping for a lot more flavor in these meatballs.  Unfortunately, they sort of fell flat for my taste.  I normally use extra lean ground turkey, but I though I’d use just lean ground turkey, though I feel like the meat was too heavy for this recipe.  I did bake them instead of pan frying them, and maybe not frying them in the peanut oil took away a little flavor that would have otherwise been there.  If I make these again, I would certainly add chili sauce, too, but I didn’t want to this time around since I was cooking for several other people.

Thai Turkey Meatballs

Source: Lund’s and Byerly’s
Servings:  6

Ingredients:

4 shiitake mushrooms
1 1/2 lbs ground turkey
2 tsp minced ginger
2 tsp Thai green curry paste
2 tbsp Asian fish sauce
1 tsp sugar
1 egg, lightly beaten
1/3 cup green onions, finely chopped
1/3 cup cilantro, chopped
salt and pepper
olive oil
Asian Dipping Sauce

Directions:

1. Pour boiling water over mushrooms to cover and soak for at least 30 minutes (up to 3 hours) to soften.  Remove and discard stems and finely chop mushrooms.

2. Preheat oven to 400 degrees.  Drizzle olive oil on baking sheet.  In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro.  Fry up a sample and taste.  Adjust ingredients as needed.  Mix until well combined and form into 1-inch meatballs.

3. Place meatballs on prepared baking sheet, and bake for 22-25 minutes, until completely cooked through.  Serve with Asian Dipping Sauce.

Hoagies and Grinders, Hoagies and Grinders

Published April 28, 2012 by jenmatteson

These meatball hoagies are freaking amazing!  Even if you think you don’t like turkey meatballs, give this recipe a try.  The turkey sausage really gives the meat a wonderful flavor.  I use a mixture of turkey sausage (the store had spicy italian turkey sausage, so I used that, otherwise, I would have seasoned the meat myself with garlic, rosemary, oregano, red pepper flakes, salt and pepper) and extra lean ground turkey.  The fantastic thing about this meal is that is yields enough leftovers for an entire second meal (for two) and probably a little more.  I like to change it up and use the leftovers with spaghetti squash (Spaghetti Squash with Turkey Meatballs) because the recipe makes a lot of meatballs.  This is a really easy two meals, ideal for a weekday night, but would also be wonderful for entertaining.

It was hard to photograph as the cheese covers all the pretty, but believe me, they are tasty!

 

Turkey Meatball Hoagies

Source: Pigzilla Original
Servings: 6

Ingredients:

1/2 lb extra lean ground turkey
1/2 lb spicy italian seasoned turkey sausage (if your store doesn’t have this, add your own seasonings), removed from casing
1/2 medium onion, chopped
1/4 cup cilantro, chopped fine
1/4 cup egg substitute or 1 egg
1/3 cup bread crumbs
olive oil
32 oz. marinara sauce
2 hoagies
12 spinach leaves, washed and dried
4 slices provolone

Directions:

1. In a large bowl, add ground turkey, sausage, onion, cilantro, egg substitute, and bread crumbs.  Mix lightly with hands until the ingredients are just combined.  Form mixture into meatballs about 1 1/2-inches in diameter and place on large plate.

2. In a deep skillet, heat olive oil over a medium high heat.  Add meatballs and brown, turning frequently, about 5 minutes.  Add marinara sauce, reduce heat to a simmer, and cover.  Let meatballs simmer in the marinara sauce until meatballs are cooked through, about 35-40 minutes.

3. Preheat broiler.  Slice hoagies and spray with olive oil.  Put hoagies under broiler until they begin to brown, 2-3 minutes.  Pile spinach on hoagies, top with meatballs and provolone, and place under broiler until cheese is melted.  Top with additional marinara if desired.

Spaghetti Squash with Turkey Meatballs

Published April 28, 2012 by jenmatteson

Spaghetti squash is so yummy and is a wonderful substitute for pasta.  I’m sure there are many other uses for spaghetti squash, but I pretty much always use it in the place of pasta.  For this recipe, I used my leftover turkey meatballs from my Turkey Meatball Hoagie.  Of course you could do either one first, and maybe you’ll love that so much, you’ll want to use the leftovers for seconds.  But if you’re like me and like to change up leftovers, these two recipes are perfect for doing so.

Spaghetti Squash with Turkey Meatballs

Source: Pigzilla Original
Servings: 6

Ingredients:

1/2 lb extra lean ground turkey
1/2 lb spicy italian seasoned turkey sausage (if your store doesn’t have this, add your own seasonings), removed from casing
1/2 medium onion, chopped
1/4 cup cilantro, chopped fine
1/4 cup egg substitute or 1 egg
1/3 cup bread crumbs
olive oil
32 oz. marinara sauce
1 medium spaghetti squash
salt and pepper
parmesan cheese

Directions:

1. Preheat oven to 425 degrees.  Slice squash in half and scoop out seeds.  Drizzle squash with olive oil, salt and pepper.  Place insides facing down on a baking sheet.  Add water to the bottom of the baking sheet and bake until outside is soft to the touch, about 45 minutes.

2. While squash is cooking, in a large bowl, add ground turkey, sausage, onion, cilantro, egg substitute, and bread crumbs.  Mix lightly with hands until the ingredients are just combined.  Form mixture into meatballs about 1 1/2-inches in diameter and place on a large plate.

3.  In a deep skillet, heat olive oil over a medium high heat.  Add meatballs and brown, turning frequently, about 5 minutes.  Add marinara sauce to pan, reduce heat to a simmer, and cover.  Let meatballs simmer in the marinara sauce until meatballs are cooked through, about 35-40 minutes.

4.  Once squash is cooked, remove from oven, flip over so insides are facing up.  Let cool until you’re able to handle it, about 10 minutes.  Once squash is cooled, scoop insides into a large bowl with a fork.  Squash should come out in strings, resembling spaghetti.

5. Once meatballs are done, place on a mound of the spaghetti squash and top with parmesan cheese.

 
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