Roasted Turkey With Turkey Meatballs Recipes

TURKEY MEATBALLS WITH FIRE-ROASTED GREEN CHILES

Steps:

• Preheat the oven to 350 degrees F.
• Over an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.
• In a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.
• Place the meatballs on a large platter, garnish with cilantro and serve.

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.

EASY TURKEY MEATBALLS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray.
• In large bowl, mix turkey, bread crumbs, cheese, onion powder, garlic salt and Italian seasoning. Add milk and egg; mix until just combined.
• Shape mixture into 15 balls of slightly less than 1/4 cup each. Place on cookie sheet.
• Bake 16 to 20 minutes or until thermometer inserted in center of meatballs reads at least 165°F. Serve with pasta and marinara sauce, or use in your favorite meatball dinner.

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.

TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Steps:

• For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
• Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
• Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
• For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
• For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
• To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.

HOLIDAY ROAST TURKEY CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with vegetable oil.
• Place turkey breast, skin-side down, on a work surface. Open it up and trim off any connective tissue. Cut at an angle along the natural seam of the turkey and butterfly it open so it's all about the same thickness; don't cut all the way through.
• Season turkey breast with 1 teaspoon salt, ½ teaspoon pepper, and cayenne. Spread Dijon over the surface and then spread pesto over that. Scatter dried cranberries over top, then layer with ham and provolone cheese.
• Roll turkey breast from one side to the other to enclose the filling, and flip so the skin is facing up. Tie around the center with a kitchen string to secure. Repeat ties at 1-inch intervals along the length of the roast all the way to each end. Transfer to the prepared baking dish. Season the top and sides with remaining salt and pepper.
• Roast in the center of the preheated oven until internal temperature reaches 145 degrees F (65 degrees C), 1 ½ to 2 hours.
• Remove from the oven and let rest for at least 15 to 20 minutes. Cut off strings and slice.

ROASTED TURKEY WITH TURKEY MEATBALLS

Steps:

• For the brine and turkey: Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator). Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.
• For the stuffing: In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C). Remove the turkey from the brine and dry thoroughly.
• To roast the turkey: In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C). If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs.