Lightened Up Turkey Meatballs Recipes

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ITALIAN TURKEY MEATBALLS



Italian Turkey Meatballs image

We love these juicy, Italian ground turkey meatballs in homemade tomato sauce. Serve them over your favorite pasta, pizza or sandwich!

Provided by Gina

Categories     Dinner

Time 35m

Number Of Ingredients 15

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 egg
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

Steps:

  • 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.

Nutrition Facts : ServingSize 4 meatballs with sauce, Calories 280 kcal, Carbohydrate 25 g, Protein 25.5 g, Fat 11.5 g, Fiber 5 g, Sugar 10.5 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 997 mg

LIGHTENED-UP TURKEY MEATBALLS



Lightened-Up Turkey Meatballs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 40m

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium yellow onion, finely diced
1 cup finely diced button mushrooms
1/2 cup dry whole-wheat breadcrumbs
1 pound spaghetti
1/3 cup fat-free milk
1 1/2 pounds ground turkey
3 tablespoons chopped fresh basil leaves, plus more torn for serving
3 tablespoons grated Pecorino Romano, divided
Coarse salt
1 large egg white, lightly beaten
7 cups marinara sauce

Steps:

  • In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.
  • In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.
  • In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.

LIGHTENED UP TURKEY MEATBALLS AND SAUCE



Lightened Up Turkey Meatballs and Sauce image

This won grand prize in that's Amore contest for Taste of Home's Healthy Cooking magazine. This will appear in the Aug/Sept issue, and there will be a mini write up on me also. This week I received a surprise from the folks at Taste of Home's healthy cooking a complimentary copy of the annual recipes in hardcover. This recipe is on the cover. Basically it is a recipe for meatballs that are lightend up by using ground turkey and baking the meatballs instead of frying. They changed it bc of sodium perimiters to 1 can of tomato sauce, I would never do it that way.

Provided by Jane Whittaker @janenov46

Categories     Other Main Dishes

Number Of Ingredients 19

1 1/2 pound(s) ground turkey
1/2 cup(s) italian bread crumbs
1 - equivelent to one egg subsitute
1/3 medium onion, chopped
1/4 teaspoon(s) sea salt, or salt subsitute to taste
1/2 teaspoon(s) black pepper
- sauce:
1 medium onion, chopped
1 medium green bell pepper, chopped
1 small zuchinni, diced
2 clove(s) garlic, minced
14 1/2 ounce(s) can diced tomatoes
90 ounce(s) six 15 ounce cans tomato sauce, i like hunts
6 ounce(s) can tomato puree
2 medium bay leaves
1 teaspoon(s) each dried oregano and sweet sweet basil
1/4 teaspoon(s) crushed red pepper, or more to taste
1 teaspoon(s) dried parsley
1/2 teaspoon(s) each salt or salt subsitute and pepper, or to taste

Steps:

  • Pre heat oven to 350°
  • Combine all meat ball ingredients.
  • Line a cookie sheet with aluminum foil (no cleanup).
  • Make meatballs as large as you like them I like mine on the small side, about 1 inches around.
  • Bakefor 25 to 30 minutes, until browned, turning a few times. They will finish up cooking in the sauce.
  • While meatballs are browning, chop all your veggies, and line the slow cooker with a disposable liner.
  • Put veggies in the slowcooker and all the rest of the sauce ingredients, stir to combine.
  • Add the meatballs and turn cooker on low. Cover and cook for 6 hours.
  • Nice served over spaghetti, and with a salad an garlic bread.

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