TURKEY MEATBALLS IN TOMATO SAUCE RECIPES

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TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING



Turkey Meatballs in Tomato Sauce Recipe - NYT Cooking image

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

Total Time 50 minutes

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

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//schema.org, Calories 382, UnsaturatedFatContent 14 grams, CarbohydrateContent 18 grams, FatContent 21 grams, FiberContent 3 grams, ProteinContent 30 grams, SaturatedFatContent 5 grams, SodiumContent 827 milligrams, SugarContent 8 grams, TransFatContent 0 grams

TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - BBC FOOD



Turkey meatballs in tomato sauce recipe - BBC Food image

Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-8

Number Of Ingredients 14

1 onion, peeled
1 stick celery
2 tbsp garlic oil
1 tsp dried thyme
2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water
1 tsp sugar
1 tsp sea salt flakes or ½ tsp pouring salt
black pepper, to taste
500g/1lb 2oz turkey mince
1 free-range egg
3 tbsp breadcrumbs
3 tbsp grated parmesan
1 tsp Worcestershire sauce
½ tsp dried thyme

Steps:

  • For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
  • Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
  • Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
  • For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.
  • When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.
  • Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.
  • Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.

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