Turkey Kale And Oat Meatballs With Quick Tomato Sauce Recipes

TURKEY, KALE AND OAT MEATBALLS WITH QUICK TOMATO SAUCE

Steps:

• Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.
• Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
• Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.
• Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.
• To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.

TURKEY MEATBALLS WITH QUICK AND SPICY TOMATO SAUCE AND WHOLE-WHEAT SPAGHETTI

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.;
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
• Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
• Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
• Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
• When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
• Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
• Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.