Melissas Favorite Meatballs Recipes
TURKEY MEATBALLS IN TOMATO SAUCE
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
Categories dinner, lunch, meatballs, main course
Time 50m
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, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
MEATBALLS WITH ANY MEAT
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
Provided by Melissa Clark
Categories weeknight, meatballs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram
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