TURKISH MEATBALLS IN TOMATO SAUCE RECIPE RECIPES
TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
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
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
TURKISH MEATBALLS RECIPE | DELICIOUS. MAGAZINE
These Turkish meatballs are made with lamb mince, lots of fresh herbs, a good dollop of rose harissa, then served in an intense tomato sauce. Drizzle over cooling plain yoghurt to serve.
Provided by The delicious. food team
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Cook the onion in olive oil over a medium heat in a casserole (with a tight-fitting lid) for 10 minutes until beginning to soften. Add the baharat and garlic and cook for 2 minutes. Transfer half the onion to a large mixing bowl to cool and put the other half on a plate.
- Add the cinnamon, chopped parsley stalks and lamb to the onion in the mixing bowl, then season. Using your hands, mix together. Divide the mixture into 12 evenly sized balls. Heat another splash of oil in the casserole and fry the meatballs for 5-6 minutes until browned all over (you may need to do this in batches). Remove with a slotted spoon.
- Return the onion to the casserole, then add the passata, stock and harissa with a little extra seasoning. Heat until just bubbling. Add the meatballs, stir to coat, then cover and transfer to the oven to cook for 15 minutes. Remove the lid and return to the oven for a further 10 minutes until the meatballs are cooked through and the sauce has thickened.
- Spoon over the yogurt, sprinkle with parsley leaves and serve with steamed rice or couscous.
Nutrition Facts : Calories 379kcals, FatContent 23.7g (8.9g saturated), ProteinContent 28.1g, CarbohydrateContent 12g (10.1g sugars), FiberContent 0.6g
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Total Time 55 minutes
Cuisine italian
Calories 261 per serving
Total Time 55 minutes
Cuisine italian
Calories 261 per serving
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This recipe for baked meatballs with a rich tomato sauce and oozing mozzarella cheese is a comforting family favourite that will go down well with a hungry crowd, and prepared all in one pan for maximum ease.
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. For the meatballs: heat 2 tablespoons of the oil in a large deep frying pan, add the onions and cook gently until softened but not coloured. Add the garlic and anchovy fillets, if using. Increase the heat and cook for a few minutes. Spoon half the onion mix into a large bowl and the other half into a small bowl.
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5. Return the meatballs to the pan.
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