Spicy Turkey Andouille Meatballs And Spaghetti Recipes

SPAGHETTI SAUCE WITH TURKEY MEATBALLS

Steps:

• Combine parsley, onion, garlic, and red pepper paste in the bowl of a food processor; process until finely blended. Transfer to a large bowl. Add turkey, basil, thyme, cumin, cinnamon, allspice, salt, and pepper; mix until thoroughly combined. Form mixture into uniformly-sized meatballs.
• Heat oil in a large saucepan over medium-low heat. Add meatballs, working in batches if necessary, and saute until browned on all sides, 2 to 3 minutes per side. Remove to a plate.
• Add 4 cups water, spaghetti sauce, diced tomatoes, and tomato paste to the saucepan; mix to combine. Add more water if sauce seems too thick. Drop meatballs into sauce and cook over medium-low heat until flavors have melded, about 1 hour.

SPAGHETTI AND TURKEY MEATBALLS

Steps:

• Put the turkey mince into a bowl and add the grated onion, 1 of the grated garlic cloves, the fennel seeds, chilli flakes and lots of seasoning, and mix really well. Form into 16 balls.
• Heat the olive oil in a large non-stick frying pan and fry the meatballs, in batches, for 3-4 minutes or until golden all over. Scoop out onto a plate.
• Add the finely chopped onion, remaining garlic clove and a generous splash of water, and cook for 5-10 minutes or until the onion has softened. Tip in the chopped tomatoes and simmer for 15 minutes, then use a hand blender to whizz until smooth. Return the meatballs and simmer for 10 minutes until cooked through.
• Cook the spaghetti following pack instructions in a large pan of boiling salted water, then drain, reserving some of the cooking liquid.
• Tip the spaghetti into the pan, toss with the sauce and meatballs, and divide between plates. Scatter over the basil and parmesan before serving.

SPAGHETTI AND TURKEY MEATBALLS

Steps:

• For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
• Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
• Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
• For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
• Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
• Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.

TURKEY MEATBALLS IN TOMATO SAUCE

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.

TURKEY MEATBALLS WITH SPAGHETTI AND TOMATO SAUCE

Steps:

• For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.
• Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.
• For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
• Add all the remaining ingredients and simmer, covered, for seven minutes.
• For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
• Using floured hands, form teaspoons of the turkey mixture into small balls.
• Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
• Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.

SPICY MANGO BBQ TURKEY MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
• Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
• Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.

SPICY TURKEY ANDOUILLE MEATBALLS AND SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
• Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
• As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
• Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
• Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.