Turkey Meatballs In Paprika Tomato Sauce Recipes

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ITALIAN TURKEY MEATBALLS IN TOMATO SAUCE RECIPE



Italian Turkey Meatballs in Tomato Sauce Recipe image

Meatballs are always a crowd pleaser. These Italian Turkey Meatballs happily wallow in a pan of easy, homemade tomato sauce.

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 40m

Number Of Ingredients 20

1 pound lean ground turkey
1/2 medium onion (grated)
3 garlic cloves (minced)
1/4 cup minced flat-leaf parsley
1/4 cup whole wheat breadcrumbs
1 egg
1 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons olive oil
1 small onion (chopped)
3 garlic cloves (minced)
1 teaspoon ground oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 28 ounce can crushed tomatoes
1 14 ounce can crushed tomatoes
1/4 cup minced flat-leaf parsley
4 basil leaves (thinly sliced)

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.

Nutrition Facts : ServingSize 2 Meatballs + 3/4 Cup Sauce, Calories 336.2 kcal, Carbohydrate 31.3 g, Protein 30.1 g, Fat 12.5 g, SaturatedFat 3.4 g, Cholesterol 126.5 mg, Sodium 946 mg, Fiber 7.4 g, Sugar 16.1 g

TURKEY AND RICE MEATBALLS (ALBONDIGAS)



Turkey and Rice Meatballs (Albondigas) image

As these turkey and rice meatballs simmer in the sauce, the rice absorbs moisture, swell ups, and creates a relatively tender, moist meatball. I didn't intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. These are delicious served over saffron basmati rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 2h25m

Yield 6

Number Of Ingredients 19

1 pound ground turkey thigh meat
1 cup packed, cooked white long grain rice
3 cloves crushed garlic
¼ cup chopped Italian flat leaf parsley
1 large egg
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 tablespoon olive oil
2 ½ cups prepared tomato sauce
1 cup chicken broth, plus more as needed
⅓ cup creme fraiche
1 tablespoon sherry vinegar
1 teaspoon paprika
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
  • Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
  • Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 15.1 g, Cholesterol 105.7 mg, Fat 14.3 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 1423.3 mg, Sugar 4.9 g

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey meatballs in tomato sauce image

Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch - half for tea and half to be frozen for future outings.

Provided by Nigella Lawson

Categories     Main course

Yield Serves 4-8

Number Of Ingredients 14

1 onion, peeled
1 stick celery
2 tbsp garlic oil
1 tsp dried thyme
2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water
1 tsp sugar
1 tsp sea salt flakes or ½ tsp pouring salt
black pepper, to taste
500g/1lb 2oz turkey mince
1 free-range egg
3 tbsp breadcrumbs
3 tbsp grated parmesan
1 tsp Worcestershire sauce
½ tsp dried thyme

Steps:

  • For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
  • Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
  • Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
  • For 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 gently mix together with your hands. Don't overmix, as that will make the meatballs dense-textured and heavy.
  • When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.
  • Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.
  • Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.

TURKEY MEATBALLS AND SAUCE



Turkey Meatballs and Sauce image

My sweetie and I have fought the battle of the bulge forever. This is my less-fattening take on meatballs. They're slow-cooker easy, and so flavorful! - Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 21

1/4 cup egg substitute
1/2 cup seasoned bread crumbs
1/3 cup chopped onion
1/2 teaspoon pepper
1/4 teaspoon salt-free seasoning blend
1-1/2 pounds lean ground turkey
SAUCE:
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small zucchini, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 bay leaves
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (16 ounces) whole wheat spaghetti

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.

Nutrition Facts : Calories 413 calories, Fat 9g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 514mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 9g fiber), Protein 30g protein.

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Provided by Nigella Lawson : Food Network

Number Of Ingredients 15

1 onion, peeled
1 celery stalk
2 tablespoons garlic flavoured oil
1 teaspoon dried thyme
2 x 14 ounce cans diced plus approx. 3 1/3 cups (2 full cans) water
1 teaspoon sugar
1 teaspoon kosher salt flakes or 1/2 teaspoon table salt
Pepper, to taste
1 pound ground turkey
1 egg
3 tablespoons breadcrumbs
3 tablespoons grated Parmesan
2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above)
1 teaspoon Worcestershire sauce (such as Lea and Perrins)
1/2 teaspoon dried thyme

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.

KETO TURKEY MEATBALLS



Keto turkey meatballs image

Keto turkey meatballs are easy to make oven baked ground turkey meatballs. This keto turkey meatballs recipe is my kids favorite keto snack and wonderful party food recipe!

Provided by Ines Proloscic

Categories     Dinner

Time 1h

Number Of Ingredients 11

Turkey meat (thighs or breasts) 820 g/29 oz
1 small onion 55 g/1.94 oz
Almond flour 1/4 cup/25 g/0.88 oz
Parmesan cheese 1/4 cup/25 g/0.88 oz
1 egg
Salt 1/2 tsp
Pepper 1/4 tsp
Powdered garlic 1/4 tsp
Ground paprika 1/2 tsp
Fresh parsley
Fresh or dried basil

Steps:

  • Preheat the oven to 175 C/350 F.
  • Combine all ingredients in food processor and grind for 2 minutes or until mixture suitable for meatballs is prepared. If you don't have food processor, use ground meat and combine everything in the bowl.
  • Form meatballs with the spoon, ice/cream scooper or with your hands. It's easier if you have wet hands.
  • Place meatballs on a sheet pan layered with a parchment paper and bake in a preheated oven on 175 C/350 F for 40 - 50 minutes.
  • Serve with salad or your favorite sauce.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Fat 84 grams fat, Protein 31 grams protein, ServingSize 1/8th

TURKEY MEATBALLS IN PAPRIKA TOMATO SAUCE



Turkey Meatballs in Paprika Tomato Sauce image

A slow cooker recipe from the latest Rachael Ray Magazine. A nice fix it and forget it recipe for a busy weekday. Meatballs come out really tender. Serve over pasta.

Provided by Zetty66

Categories     Easy

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1 (12 ounce) jar roasted red peppers, drained
2 tablespoons paprika
salt and pepper
1/2 cup unseasoned breadcrumbs
1 egg, beaten
1 1/2 lbs lean ground turkey

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
  • Using a food processor, puree the tomatoes and red peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
  • Whisk the bread crumbs, egg, 1/2 teaspooon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2 inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

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