Brachas Passover Turkey Or Chicken Meatballs Recipes

PASSOVER MEATBALLS

Steps:

• In a large bowl, combine the eggs, 1/2 cup water, 1/2 cup onion, matzo meal, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a Dutch oven, combine the tomato sauce, sugar, lemon juice, and remaining water and onion. Add meatballs; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink, about 45 minutes. Serve with a slotted spoon.

CHICKEN MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine chicken, egg, cream cheese, Parmesan cheese, garlic, olive oil, bread crumbs, basil, red pepper, garlic powder, salt, pepper, parsley, and oregano in a freezer-safe bowl and mix well. Place in the freezer for 15 minutes to make the mixture firmer and easier to handle.
• Use an ice cream scoop or cookie scoop to form the mixture into about 14 meatballs a little larger than a golf ball. Add a piece of mozzarella cheese to the center of each meatball, making sure cheese is covered by meat. Place meatballs on a nonstick baking sheet.
• Bake in the preheated oven until juices run clear, 20 to 25 minutes.

SWEDISH TURKEY MEATBALLS

Steps:

• Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs.
• Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth.
• Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.

BRACHA'S PASSOVER TURKEY OR CHICKEN MEATBALLS

Steps:

• bring whatever sauce or soup you are having to a boil.
• mix all meatball ingredients together.
• Form balls and drop into boiling sauce/soup. If sauce/soup bubbles die down because the meatballs are cooling it down, wait until it bubbles up again before dropping in more meatballs.

CHICKEN OR TURKEY MEATBALLS (MOROCCAN STYLE)

Steps:

• Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
• Make 1 inch balls flattened to about 1/2 inch thickness.
• Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
• Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
• Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
• Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).

TURKEY LETTUCE WRAPS

Steps:

• In a large bowl, combine turkey, onion, garlic, parsley, salt and pepper to taste. Mix well. Form into 1-inch balls, rolling between the palms of your hands. Heat oil in a large sauté pan over medium- high heat. Cook meatballs 12 to 15 minutes, or until browned on all sides. Add tomatoes with liquid and bring to a simmer. Cook 5 to 8 minutes, or until meatballs absorb some of the sauce. MAKE IT A MEAL: Serve over a short pasta, such as bowtie or penne.DRESS IT UP: Instead of rolling the meat into balls, deconstruct your meatballs, and serve the filling in beautiful Boston lettuce cups. Heat olive oil in a large skillet over medium-high heat. Add turkey, and cook 8 to 10 minutes, or until nicely browned, breaking up into smaller pieces with a spoon. Add onion and garlic and cook 5 minutes more. Add drained tomatoes and cook 5 minutes, or until heated through. Remove from heat, stir in parsley, salt, and pepper to taste. Place about ¼ to ½ cup filling in each of 4 lettuce cups. Note: this preparation serves 4.