Turkey Meatballs In Garlic Sauce Recipes

TURKEY MEATBALLS IN GARLIC SAUCE

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into 6 meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400° for 10 minutes., Meanwhile, in a small bowl, combine the V8 juice, broth and garlic. Turn meatballs; spoon sauce over top. Reduce heat to 350°. Bake 20 minutes longer, basting every 5 minutes. Serve over rice.

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.

ITALIAN TURKEY MEATBALLS IN TOMATO SAUCE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
• In a large bowl, stir together the ground turkey, onion, garlic, parsley, breadcrumbs, egg, oregano, salt and pepper.
• Divide the mixture into 8 portions, form into balls and place on the prepared baking sheet.
• Bake until the meatballs are firm to the touch and cooked through, 15 to 20 minutes.
• Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic, oregano, salt and pepper, and cook for 1 minute.
• Add the crushed tomatoes, bring the sauce to a boil, and then simmer for 10 minutes. Stir in the parsley and basil.
• Nestle the meatballs into the sauce and spoon sauce over to coat the meatballs.
• Serve over pasta or rice, or on their own.

TURKEY MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.

TURKEY PESTO AND GARLIC MEATBALLS

Steps:

• Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
• Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
• Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.
• Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!