ITALIAN TURKEY MEATBALLS - ALLRECIPES
These lean meatballs are filled with the flavors of Italy with fresh herbs, parmesan cheese, and seasoned bread crumbs.
Provided by Melt Organic Buttery Spread
Categories Melt® Organic Buttery Spread
Yield 30 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.
Nutrition Facts : Calories 187.8 calories, CarbohydrateContent 8.1 g, CholesterolContent 65.1 mg, FatContent 8.6 g, FiberContent 0.6 g, ProteinContent 19.6 g, SaturatedFatContent 2.4 g, SodiumContent 351.3 mg, SugarContent 0.7 g
CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE
Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!
Provided by Gina
Categories Dinner
Total Time 255 minutes
Prep Time 15 minutes
Cook Time 240 minutes
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
- Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.
- In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
- Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
- Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
- When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
- Serve with ricotta, over pasta or enjoy with French bread.
Nutrition Facts : ServingSize 4 meatballs with sauce, Calories 200.5 kcal, CarbohydrateContent 12.6 g, ProteinContent 17.3 g, FatContent 8 g, SaturatedFatContent 2.5 g, CholesterolContent 84.1 mg, SodiumContent 427.5 mg, FiberContent 0.5 g, SugarContent 4.5 g
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Category dinner, Main Course
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- I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot. Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender. Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.
CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE
From skinnytaste.com
Reviews 5.0
Total Time 255 minutes
Category Dinner
Cuisine Italian
Calories 200.5 kcal per serving
- Serve with ricotta, over pasta or enjoy with French bread.
STOVE TOP CHUCK ROAST - THE BEST! – THE 2 SPOONS
Category dinner, Main Course
Cuisine American
- I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot. Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender. Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.
CROCK POT ITALIAN TURKEY MEATBALLS - SKINNYTASTE
From skinnytaste.com
Reviews 5.0
Total Time 255 minutes
Category Dinner
Cuisine Italian
Calories 200.5 kcal per serving
- Serve with ricotta, over pasta or enjoy with French bread.
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Category dinner, Main Course
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