Turkey Pork Meatballs Recipes

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BAKED TURKEY MEATBALLS



Baked Turkey Meatballs image

Baked Turkey Meatballs. Easy to make, tender, and absolutely delicious! Serve with spaghetti, buns, or over zucchini noodles.

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 17

1/3 cup grated Parmesan cheese (plus additional for serving)
1/3 cup Italian-seasoned breadcrumbs (whole wheat if possible)
3 tablespoons finely chopped fresh herbs (basil, parsley, or chives a combo, plus additional for serving)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 pound 93% lean ground turkey (keep in your refrigerator until the last possible second)
1 large egg
1 1/2 tablespoons extra-virgin olive oil (plus more as needed)
Prepared pasta sauce
Cooked whole wheat pasta or zucchini noodles
Creamy Polenta
Split and toasted hoagie buns
Prepared brown rice

Steps:

  • Preheat your oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
  • In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  • In a small bowl, beat the egg, then add it to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  • With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs total.
  • Brush the tops of the meatballs with the olive oil.
  • Bake for 15 minutes, or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
  • While the meatballs cook, warm the sauce and any other items you'd like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.

Nutrition Facts : ServingSize 1 meatball, Calories 62 kcal, Carbohydrate 2 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g

MEATBALLS



Meatballs image

This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!

Provided by Ali

Time 45m

Number Of Ingredients 14

1 cup Panko breadcrumbs
1/3 cup milk
1 pound ground beef
1 pound ground pork
4 cloves garlic, pressed or minced
2 eggs
1 cup (1 1/2 ounces) finely-grated Parmesan cheese
1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)
1/4 cup grated yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
  • Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
  • To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
  • Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  • Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
  • Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
  • Serve meatballs immediately and enjoy!

TURKEY AND PORK MEATBALLS WITH TOMATO SAUCE



Turkey and Pork Meatballs With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 pound lean ground turkey
3/4 pound lean ground pork
2 teaspoons olive oil
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
1/2 cup fresh, fine bread crumbs
1/4 cup milk
1 egg, beaten
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
2 tablespoons finely chopped parsley
1 pound ripe plum tomatoes
1 tablespoon olive oil
1/4 cup finely chopped onions
1 teaspoon finely chopped garlic
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste

Steps:

  • Combine the turkey and pork in a mixing bowl.
  • Heat 1 teaspoon of the olive oil in a saucepan. Add the onions and garlic; cook briefly until wilted. Set aside.
  • Combine the bread crumbs and milk in a large bowl. Add the meat, onions and garlic, and the egg, nutmeg, cumin, salt, pepper and parsley. Blend well.
  • Shape the meat into 24 or more meatballs. Set aside.
  • For the sauce, first cut a small x in the core of the tomatoes, drop the tomatoes into boiling water for about 10 seconds and peel the skins. Cut out and discard the core, chop the tomatoes coarsely. There should be about 3 cups.
  • Heat 1 tablespoon of the olive oil in a saucepan; add the onions. When the onions are wilted, add the garlic. Cook briefly, add the tomatoes, bay leaf, thyme, and salt and pepper to taste. Cook for about 10 minutes stirring occasionally. Remove the bay leaf and the thyme sprig. Set aside.
  • Heat the remaining teaspoon of olive oil in a large non-stick skillet. Add the meatballs; cook over medium heat, turning them carefully so they brown evenly. Browning should take about 5 to 6 minutes. Drain the fat.
  • Add the tomato sauce to the skillet, bring to a simmer, cover, and cook for about 8 to 10 minutes. Serve over noodles.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 568 milligrams, Sugar 4 grams, TransFat 0 grams

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 & PORK MEATBALLS



Turkey & Pork Meatballs image

Treat yourself to homemade meatballs, already simmering in sauce, at the end of a busy day. -Suzanne Wagg, Madison, Maine

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 12

3 slices whole wheat bread
1/2 cup grated Romano or Parmesan cheese
1 large egg, beaten
1 tablespoon ketchup
1 tablespoon minced fresh parsley
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
1 teaspoon seafood seasoning
1 pound ground turkey
1/4 pound ground pork
1 can (29 ounces) tomato sauce
Hot cooked pasta, Parmesan cheese, and chopped fresh parsley, optional

Steps:

  • Pulse bread in a food processor until fine crumbs form. Transfer to a large bowl. Combine bread crumbs with the next 7 ingredients. Add turkey and pork; mix lightly but thoroughly. With wet hands, shape into twenty-four 1-1/2-in. balls., Transfer to a 3- or 4-qt. slow cooker. Pour sauce over top; stir gently. Cook, covered, on low until meatballs are cooked through, 4-5 hours. If desired, serve with hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 1049mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

TURKEY MEATBALLS



Turkey Meatballs image

Flavorful, tender and juicy meatballs! Lean ground turkey is mixed with breadcrumbs, flavorful onion, garlic, parmesan cheese and herbs, then formed into bite size rounds and oven baked. Makes about 4 meatballs per person.

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 14

1/3 cup dry bread crumbs, (homemade or store-bought)
3 - 4 Tbsp milk
1/2 cup (1.2 oz) finely shredded parmesan cheese, (plus more for serving if desired)
1/4 cup very finely chopped yellow onion
2 tsp minced garlic
2 Tbsp chopped fresh parsley, (plus more for garnish)
2 Tbsp chopped fresh basil, (plus more for garnish)
1/2 tsp dried oregano
1 lb. 93% lean ground turkey, (very cold, I recommend Jennie-O since it's less wet and sticky)
1 large egg yolk
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 (24 oz) jar marinara sauce ((I recommend Rao's Tomato Basil))

Steps:

  • Preheat oven to 450 degrees. Spray a rimmed 18 by -13-inch, preferably dark non-stick coated, baking sheet with non-stick cooking spray.
  • In a large mixing bowl toss together bread crumbs with 3 Tbsp milk. Let rest a few minutes. If crumbs seem dry moisten with another 1 Tbsp milk. Toss mixture with a fork to separate clumps.
  • Add parmesan, onion, garlic, parsley, basil and oregano and toss mixture.
  • Add in ground turkey. Sprinkle salt and pepper evenly over. Break egg yolk and drizzle over turkey (this will help it end up more evenly distributed).
  • Toss mixture with clean hands until ingredients are evenly incorporated.
  • Divide meatball mixture into 16 equal portions (about 40g or a little over 2 Tbsp each).
  • Roll into balls (if mixture is a little sticky dipping hands in water before rolling can be helpful).
  • Align meatballs on prepared baking sheet spacing evenly apart. Brush tops and sides with olive oil.
  • Bake in preheated oven 10 minutes. Check bottoms of meatballs, if they are golden brown turn to opposite side, if not let them continue to sit upright and brown on bottom. Bake through to 165 in center of meatballs (check temp of some in center and edges), about 5 minutes longer.
  • Meanwhile heat marinara sauce over low heat in a large saucepan, covered.
  • Toss cooked meatballs with marinara sauce and serve warm garnished with more parsley, basil (optional), and parmesan.

Nutrition Facts : Calories 338 kcal, Carbohydrate 19 g, Protein 29 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 136 mg, Sodium 1615 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

CLASSIC ITALIAN TURKEY MEATBALLS



Classic Italian Turkey Meatballs image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1 cup plain breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional

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.

GROUND TURKEY-RICOTTA MEATBALLS



Ground Turkey-Ricotta Meatballs image

Soft and savory ground turkey meatballs, great for a quick dinner or crowd-pleasing appetizer. These make up fast and freeze great.

Provided by TipsyT

Categories     Meatballs

Time 30m

Yield 4

Number Of Ingredients 7

1 pound ground turkey
½ cup ricotta cheese
½ cup Italian-seasoned bread crumbs
¼ cup chopped fresh basil
1 large egg, slightly beaten
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix turkey, ricotta cheese, bread crumbs, basil, egg, salt, and pepper together in a bowl until just combined.
  • Scoop mixture using a 1-ounce measure onto the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip meatballs and bake until browned and no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 11.8 g, Cholesterol 139 mg, Fat 12.8 g, Fiber 0.6 g, Protein 29.4 g, SaturatedFat 4 g, Sodium 623 mg, Sugar 0.7 g

TURKEY AND PORK MEATBALLS



Turkey and Pork Meatballs image

Make and share this Turkey and Pork Meatballs recipe from Food.com.

Provided by Erika 3

Categories     Pork

Time 18m

Yield 36 Meatballs, 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground turkey
1 lb ground pork
2 eggs
1 cup breadcrumbs
1 tablespoon oregano
2 teaspoons basil
2 garlic cloves, minced
1/2 cup onion, minced
1/4 cup tomato paste
1 tablespoon olive oil

Steps:

  • Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.

Nutrition Facts : Calories 373.7, Fat 22.2, SaturatedFat 7, Cholesterol 146.1, Sodium 263, Carbohydrate 12.6, Fiber 1.2, Sugar 2.3, Protein 30.2

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