Pizza Turkey Meatballs Recipes

GLUTEN-FREE TURKEY MEATBALL PERSONAL PIZZAS

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 4 balls. Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round. Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust. Remove and let cool slightly.
• Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps). Heat the oil in a medium nonstick skillet over medium-high heat. Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes. Remove the meatballs and set aside. Add the garlic to the skillet and stir until fragrant, about 30 seconds. Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt. Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes. Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more. Remove from heat. (The meatball sauce can be made and refrigerated up to 2 days ahead.)
• Divide the sauce and meatballs among the 4 parbaked pizza crusts. Divide the mozzarella among the pizzas evenly. Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes. Sprinkle each pizza with Parmesan and garnish with basil leaves.

PIZZA BIANCA WITH KALE AND MEATBALLS

Steps:

• For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper.
• Remove and discard the bay leaf and garlic.
• For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil.
• Using fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle with olive oil and sprinkle with salt. Bake until the kale is crispy, 10 minutes longer.
• Cut into squares and serve.
• Preheat the oven to 400 degrees F.
• In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
• Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

CLASSIC ITALIAN TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
• Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
• For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
• Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
• Serve with grated Parmesan alongside.

PIZZA TURKEY MEATBALLS

Steps:

• Cut pepperoni into small pieces.
• Combine turkey, pepperoni, eggs, breadcrumbs, basil and garlic salt. Mix well with hands.
• Flatten out small pieces of the mixture and place a fingerful of mozzarella cheese into the center.
• Roll into balls, keeping the cheese in the center.
• Place finished balls into 9' x 9' square metal or glass pan.
• Bake at 350 degrees for approximately 20 minutes, turning meatballs once at halfway point.
• Cover with favorite sauce, bake an additional 10-15 minutes. Top with leftover mozzarella if desired.