GARLIC PARMESAN TURKEY MEATBALLS RECIPES
BEST CLASSIC TURKEY MEATBALLS RECIPE - HOW TO MAKE GARLIC ...
Steps:
- Preheat oven to 350°. In a large bowl, stir ground turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined. Season with salt and pepper. Form meat mixture into 1½" balls. In a large skillet over medium heat, heat the oil until it shimmers and you see wisps of smoke. Add the butter and sear on all sides until golden, about 4 minutes. Add chicken broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more. Garnish with parsley and more Parmesan before serving over roasted spaghetti squash.
Nutrition Facts : Calories 326 calories
PARMESAN TURKEY MEATBALLS | A TASTE OF MADNESS
Easy Parmesan Turkey Meatballs recipe. A healthier version of meatballs baked in the oven, perfect served on spaghetti or with mashed potatoes.
Provided by atasteofmadness
Categories Main Course
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Lightly spray a baking sheet with cooking spray and set aside.
- In a large bowl, mix together all of the ingredients until fully combined.
- Using a medium cookie scoop, scoop the meat mixture onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until cooked.
Nutrition Facts : Calories 47 kcal, ServingSize 1 serving
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BEST CLASSIC TURKEY MEATBALLS RECIPE - HOW TO MAKE GARLIC ...
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- Preheat oven to 180°C (160ºC fan). In a large bowl, stir turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined. Season with salt and pepper. Form meat mixture into 4cm balls. In a large pan over medium heat, melt butter with olive oil. Add meatballs and sear on all sides until golden, about 4 minutes. Add chicken stock and cover pan; let simmer until meatballs are cooked through, about 6 minutes more. Garnish with parsley and more Parmesan before serving over roasted spaghetti squash.
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