HEALTHY TURKEY MEATBALLS RECIPE | COOKING LIGHT
Gina Homolka is the founder of skinnytaste.com and @skinnytaste. recipe for hot sausage.
Provided by: Gina Homolka
Total time: 30 minutes
Yield: Serves 6 (serving size: 3 meatballs)
|1 pound 93% lean ground turkey|
|12 ounces sweet Italian turkey or chicken sausage, casings removed (about 4 sausages)|
|1/2 cup whole-wheat panko (Japanese breadcrumbs)|
|1/4 cup chopped fresh parsley, plus more for garnish|
|2 tablespoons grated pecorino Romano cheese (1/2 oz.)|
|1 teaspoon Italian seasoning|
|1/4 teaspoon kosher salt|
|2 garlic cloves, grated|
|1 tablespoon extra-virgin olive oil|
|2 garlic cloves, smashed|
|1 (28-oz.) can unsalted crushed tomatoes|
|Crushed red pepper to taste|
|3/4 cup fresh mozzarella cheese, torn into pieces|
- Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs. Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside. Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes. Garnish with additional chopped parsley.
Calories 341, CarbohydrateContent 13 g, FatContent 18 g, FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 5 g, SodiumContent 620 mg, SugarContent 5 g, UnsaturatedFatContent 11 g
LIGHT TURKEY MEATBALLS RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Ground Turkey Recipes
Total time: 20 minutes
Prep time: 20 minutes
Yield: Makes 35
|3 slices whole-wheat sandwich bread|
|1/4 cup whole milk|
|1 1/2 pounds ground turkey (93 percent lean, dark meat)|
|3 scallions, finely chopped|
|2 small garlic cloves, minced|
|2 tablespoons chopped fresh parsley|
|1 large egg|
|Coarse salt and ground pepper|
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
Calories 35 g, FatContent 2 g, ProteinContent 4 g
ITALIAN TURKEY MEATBALLS – SKINNYTASTE
Provided by: Gina
Total time: 35 minutes
Prep time: 5 minutes
Cook time: 30 minutes
|20 oz 1.3 lb ground turkey breast 93% lean|
|1/4 cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)|
|1/4 cup Pecorino or Parmesan cheese|
|1/4 cup parsley (finely chopped)|
|1 large clove garlic (crushed)|
|1 tsp kosher salt + fresh pepper|
|2 tsp olive oil|
|4 cloves garlic (smashed)|
|2 28 oz cans crushed tomatoes (I swear by Tuttorosso)|
|1/2 small onion (cut in half but don't chop)|
|1 bay leaf|
|1 tsp dried oregano|
|1/4 cup fresh chopped basil|
|salt and fresh pepper to taste|
- In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
- Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
- If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
- Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.
ServingSize 4 meatballs with sauce, Calories 280 kcal, CarbohydrateContent 25 g, ProteinContent 25.5 g, FatContent 11.5 g, FiberContent 5 g, SugarContent 10.5 g, SaturatedFatContent 3 g, CholesterolContent 104 mg, SodiumContent 997 mg
EASY TURKEY MEATBALLS IN TOMATO BASIL SAUCE
Provided by: Adam and Joanne Gallagher
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: Makes 4 servings
|1 tablespoon extra-virgin olive oil|
|2 garlic cloves, finely chopped|
|1/4 teaspoon crushed red pepper flakes|
|2 tablespoons tomato paste|
|2 (28-ounce) cans crushed tomatoes|
|1 large basil sprig plus handful of torn basil leaves|
|1/2 cup panko bread crumbs, regular bread crumbs or homemade bread crumbs|
|1/2 cup milk, we use reduced fat|
|1 large egg|
|1 1/2 ounces Parmigiano-Reggiano cheese, coarsely grated (generous 1/2 cup)|
|1/4 cup fresh parsley leaves and tender stems, chopped|
|1/2 teaspoon dried oregano|
|3/4 teaspoon salt|
|1 pound ground turkey (93% lean)|
- In a large skillet with sides and lid, heat the olive oil over medium heat. Add the garlic, and red pepper flakes then cook 30 seconds to 1 minute until fragrant. Stir in the tomato paste and cook, stirring often, until the color turns from bright red to orange, about 2 minutes.
- Pour in the crushed tomatoes and a generous pinch of salt. Bring to a simmer. Add the basil sprig then taste for seasoning. Adjust with additional salt if needed. Continue to simmer while you prepare the meatballs.
- Stir breadcrumbs and milk in a large bowl, and then let sit 5 minutes. Add the egg, cheese, parsley, oregano, and the salt. Stir until well blended.
- Add the ground turkey and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
- Wet your hands, and then form the mixture into 1-inch balls. You should get about 24 meatballs.
- Gently drop the meatballs into tomato sauce. (It’s okay if the sauce does not entirely cover some). Cover the skillet and cook 20 minutes. Gently shimmy the skillet to move the meatballs around a little and then cook another 5 to 10 minutes or until the meatballs are thoroughly cooked. Just before serving, scatter torn basil leaves over meatballs and sauce.
ServingSize 6 meatballs, Calories 354, ProteinContent 37 g, CarbohydrateContent 28 g, FiberContent 9 g, SugarContent 14 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 114 mg
SAVORY TURKEY-RICOTTA MEATBALLS RECIPE – FOOD.COM
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 18 meatballs, 4-6 serving(s)
|1 lb ground turkey breast|
|1/2 cup part-skim ricotta cheese|
|1/2 cup dry breadcrumbs|
|1/4 cup chopped fresh basil|
|1/4 teaspoon fresh ground black pepper|
|1/4 teaspoon salt|
- Preheat oven to 375 degrees.
- Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add meatballs, and brown on all sides.
- Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
- To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
- Place on a baking sheet, making sure they don’t touch one another, and place in the freezer for an hour.
- Next, transfer hardened meatballs to an airtight container, and store in the freezer.
- Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.
Calories 240.6, FatContent 5.1, SaturatedFatContent 2.3, CholesterolContent 126.4, SodiumContent 356.1, CarbohydrateContent 11.6, FiberContent 0.7, SugarContent 1, ProteinContent 34.9