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1 Make the turkey meatball mix: In a large bowl, place the turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands.
2 Form the meatballs and dredge them in flour: Place flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs.
Roll the meatballs in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.
3 Brown the turkey meatballs in olive oil: Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan.
Once the meatballs are sizzling, reduce the heat to medium low and gently cook them on at least 3 sides, so that they get browned pretty much all over, and cooked through.
Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through.
Use a slotted spoon to remove the meatballs from the pan to bowl, set aside.
4 Make the sauce base: Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.
5 Return meatballs to pan, add tomatoes: Return the meatballs to the pan with the sauce and coat all over with the pan sauce.
Add the fresh tomatoes and toss to coat. Cook for four minutes or until the tomatoes just begin to break down. Do not overcook the tomatoes.
Remove the pan from the heat and stir in the fresh basil.
6 Serve with freshly grated cheese: Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.
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Roasted Meatballs in Tomato-Basil Sauce
Position a rack in the center of the oven preheat to 475 degrees .
Preheat a large cast-iron skillet over medium-high.
In a medium bowl, mix the breadcrumbs and milk to moisten. Add the ground meat, pancetta, 1/3 cup of each cheese, 2 tbsp. EVOO, two turns of the bowl, the egg, parsley, chopped garlic, onion flakes, oregano, fennel pollen and crushed red pepper season with salt and pepper and gently mix to blend. Roll the mixture into 2- to 2 1/2-inch meatballs and drizzle with a little more EVOO.
Add the remaining 2 tbsp. EVOO to the skillet, two turns of the pan melt in the butter. Add the crushed garlic and stir until aromatic, about 1 minute. Add the wine and cook, stirring often, until slightly reduced, about 2 minutes. Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Season with salt add the basil, stirring to wilt. Set the meatballs into the sauce but do not cover (tops should be exposed). Roast until the meat is just cooked through and the tops are browned, 15 to 18 minutes.
Serve meatballs from the skillet with crusty bread for mopping and extra cheese for topping.
Available in easy-to-squeeze tubes to effortlessly bring bold and aromatic tomato flavors to all of your favorite dishes. Store up to 15 days in the fridge after opening.
|Double Concentrated Tomato Paste 4.6oz|
|Chopped Fresh herbs such as basil and parsley||1/4 cup|
|Diced onion||1/2 cup|
|Fresh basil||1-2 sprigs|
|Freshly cracked black pepper||to taste|
|Freshly Cracked black pepper||1/4 tsp|
|Ground Turkey||1 lb|
|Kosher salt||1 tsp|
|Kosher Salt||1 tsp|
|Large cloves of garlic||3, chopped|
|Large Garlic Cloves||3, grated or minced|
|Olive oil||1/4 cup|
|Panko breadcrumbs||1/2 cup|
|Parmesam Cheese||1/4 cup, grated|
|Pomi Double Concentrated Tomato Paste||1 tbsp|
|Pomì Double Concentrated Tomato Paste||2 tbsp|
|Pomì Marinara Sauce||28 oz|
|Red chili flakes||1/4 tsp|
|Red chili flakes||1/4 tsp|
In a large bowl, combine breadcrumbs, garlic, herbs, salt, red chili flakes, parmesan cheese, and black pepper. Stir to combine.
In a small bowl, whisk together egg and tomato paste until smooth and homogenous. Add egg and tomato mixture to the rest of the ingredients and stir to combine.
Add ground turkey to the bowl and use your hands to gently mix everything together, just until everything is well-incorporated, taking care not to over-mix.
Scoop or roll meat mixture into meatballs about 1 1/2 tbsp in size. Place on a parchment-lined sheet tray and refrigerate while you make the marinara sauce.
Heat olive oil in a large sauté pan set over medium heat. When oil is hot, add the diced onion and cook for 2-3 minutes, until onions begin to soften.
To the onions, stir in the garlic and cook for another minute, just until garlic becomes fragrant. Add 1/2 tsp of the salt, along with the red chili flakes and the tomato paste. Stir to break up tomato paste and cook for 1-2 more minutes, until the mixture is a brick red color.
Add the marinara sauce, the remaining 1/2 tsp of salt, pepper and the basil springs. Stir well, and bring the mixture to a simmer. Once the sauce begins simmering, reduce the heat to medium low and add the meatballs to the sauce. Cover, and simmer for 20-25 minutes.
After 20 minutes or so, remove the lid and continue to simmer for another 10 minutes uncovered until the meatballs are cooked through completely. Taste, and add salt and pepper if needed. Remove basil sprigs and serve.
Turkey Meatballs with Tomatoes and Basil - Recipes
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Measure and Combine the Meatballs
In a large mixing bowl, mix the following ingredients until well incorporated.
- Ground Turkey 1 lb.
- Eggs 1
- Garlic Powder ½ tsp.
- Kosher Salt 1 tsp.
- Black Pepper ( freshly cracked ) 10 turns
Form the Meatballs
Divide the meat mixture into even size portions and roll the mixture between your palms to form tight balls (about golf ball size). Place the meatballs on a tray or plate and set aside. You may use gloves in this step.
1. Add the Oil while Preheating the pan
Add the oil, then preheat the pan to 435°F/ 225°C (high).
2. Begin Searing the Meatballs
Add enough meatballs to cover the cookware without overcrowding, and sear the first side for 2 minutes or until some browning begins to show on the bottom edges.
3. Flip and Finish Searing the Meatballs
Sear the second side for 2 minutes or until some browning begins to show on the edges. While they sear, prepare a plate or tray lined with paper towels.
4. Remove the Meatballs and Drain the Excess Oil
Turn the heat off, then transfer the meatballs to a plate or tray lined with paper towels and set aside, and drain any remaining oil. If you have more meatballs, repeat the cooking steps untill all meatballs are seared.
5. Add the Oil while Preheating the Cookware
Add the oil, then preheat the cookware to 300°F/ 150°C (medium- low).
6. Add and Toast the Garlic
Cook the garlic for 30 seconds to 1 minute or until slightly toasted.
7. Add the Remaining Ingredients and Finish Cooking
Stir all ingredients into the pan. Lower the temperature to 225°F/ 105°C (low), then cook the meatballs for 14- 15 minutes or until cooked through. Shake the pan gently as they cook.
- Petit Diced Tomato ( or crushed ) 14 oz
- Kosher Salt ½ tsp.
- Black Pepper 10 turns
- Meatballs ( seared ) all
8. Finish and Serve as Desired
Turn off the heat and stir in the sliced basil. Serve the meatballs hot over sliced and toasted bread as filling for your favorite sub sandwich or over cooked pasta. Top with shredded mozzarella for a yummy dish.
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.
Turkey Meatballs with Tomatoes and Basil - Recipes
- 2 Tbsp olive oil
- 1 garlic clove, crushed
- 2 x 400g cans crushed tomatoes
- ¼ cup chopped basil leaves
- 500g Tegel Fresh Turkey Mince or Tegel Fresh Chicken Mince
- 1 small onion, very finely chopped
- ¼ cup fresh breadcrumbs
- 2 Tbsp chopped fresh parsley
- ¼ cup finely grated parmesan cheese
- 1 tsp finely chopped fresh thyme
- 1 egg, beaten
1. Heat the olive oil in a small saucepan. Add the garlic and cook over medium heat for 1 to 2 minutes until it is golden.
Add the tomatoes and basil and simmer for 15 minutes or until it is thick and saucy.
1. Combine the Tegel Fresh Turkey Mince, onion, breadcrumbs, parsley, parmesan, thyme and egg in a bowl. Season with salt and pepper. Form into small balls with wet hands.
2. Heat a dash of oil in a large non stick frying pan over medium heat. Add the meatballs and cook, turning frequently, until they are golden brown and cooked through.
3. Add the sauce to the pan, stir carefully to coat the meatballs then simmer for 5 to 10 minutes.
4. Serve the turkey meatballs and sauce with cooked pasta and seasonal greens.
Hint: serve with toothpicks as a tasty nibble using the sauce for dipping.
Baked Turkey Meatballs with Tomato Basil Sauce
This is a flavorful and satisfying dish. These Baked Turkey Meatballs are amazingly good.
These meatballs are unbelievably moist, and the pancetta provided such a nice saltiness. Serve with tomato basil sauce or your favorite sauce. Make them smaller for a fun appetizer. I like the miniature versions of them for a party or potluck.
These meatballs are perfect and super easy for Sunday dinner. You can make the meatballs in advance and baked them 20 minutes before ready to eat. They also make great leftovers, they are delicious the next day.
The meatballs themselves come out nicely. They stay moist thanks to the bread and milk.
Serve with pasta for a complete meal.
- 3 slices Italian bread, torn into pieces (1 cup)
- ⅓ cup milk
- 3 ounces sliced pancetta, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 pound ground turkey
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon tomato paste
- 1 Tablespoon olive oil
- 4 cloves garlic, minced or grated
- 1 28 ounces can crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Preheat oven to 400F.
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- Cook pancetta, onion, and garlic in 1 tablespoon oil with ½ teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
- Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with turkey, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in a baking dish..
- Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in the upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
- Place olive oil in a large skillet and add garlic. Turn on heat to medium and cook garlic just until oil starts to simmer and garlic becomes lightly golden in color. Add crushed tomatoes, oregano and basil and stir to combine. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Serve Meatballs with sauce.
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!
Preheat oven to 400 degrees F.
In a large bowl, combine the turkey, bread crumbs, egg, minced basil, garlic salt, oregano, (dijon mustard totally option), black pepper, cayenne, and red pepper flakes. Mix together and roll into 1 inch meatballs. You will end up with anywhere between 22 meatballs or 34 if you make bite size. You can make it bigger but I like them bite size.
You can bake the meatballs for 15 minutes in the oven or place them gently right into the gravy to cook slowly. If you rster bake them first, while the meatballs are baking, make the sauce. Heat a large skillet on medium-low and add tomato sauce and oregano. At this point you can add any herbs or additional ingredients such as mushrooms or red pepper flakes if you desire. Let it simmer gently until sauce thickens. Once meatballs are done baking, add them to the skillet spoon the tomato sauce generously over the meatballs and add the basil.
Place the Burrata or fresh mozzarella randomly in the tomato sauce and/or over the meatballs continue cooking on medium-low for 5 more minutes or until the cheese has melted into the sauce.
Serve meatballs over grain or pasta of choice. Would also be great over spaghetti squash.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine couscous, tomatoes, roasted red peppers, and half the onion salt (reserve remaining for meatballs) in provided tray. Stir in 1 cup water.
Make the Meatballs
On reserved lid, combine turkey, panko, remaining onion salt, and half the cheese (reserve remaining for topping). Form into six equally-sized meatballs. If using ground beef or ground pork, follow same instructions. Place meatballs on couscous and tomatoes.
Finish the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 25-30 minutes. If using ground beef or ground pork, bake uncovered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 25-30 minutes. Carefully remove from oven. Stir in pesto and butter, and top with remaining cheese. Bon appétit!
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Turkey Meatballs with Chunky Tomato Basil Sauce & Whole Grain Linguine
Turkey meatballs + whole grain pasta is the perfect thing to make when you want a dinner that’s healthy, but also cozy and comforting.
I absolutely love a classic plate of spaghetti and meatballs. When it’s done right, it can be so satisfying. I mean, all pasta dishes are really satisfying. But there’s something about the meatballs that add a nostalgic element to the meal. Sometimes, though, we crave it a bit more done up. I’ve added modern day healthy twists and some extra ingredients to turn the big ole plate of spaghetti into a dish that’s a little bit more refined.
Healthy pastas are one of my go-to weeknight meals. It’s so simple to just boil some whole grain pasta, sear a chicken breast, and sauté some veggies on the side for a quick dinner. Since I do that so often, I decided to treat myself with something more extravagant, but still just as easy to make. I also created this dish with Valentine’s day in mind…if you cut the recipe in half, it’s the perfect healthy date-night dinner for two, so you and your special someone can enjoy a delicious meal while feeling amazing afterwards. But, if you’re in the mood for dessert and MORE pasta, you can follow it up with my Dark Chocolate Ravioli.
Back to the dish. It’s a super simple tomato sauce that gets simmered until thickened. While the sauce does its thing on the stove, I mix the ground turkey with sautéed onion, garlic, and spices, and roll out the meatballs. The ground turkey provides a different texture than your usual ground beef or pork, but it’s leaner and still stays moist. The key is to not overcook it. I sear the meatballs quickly just until they turn golden brown, and then I remove them from the skillet (it’s ok for them to be underdone at this point). Once the veggies get cooked and the sauce gets added, I return the meatballs to the pan to gently finish cooking, keeping all the moisture inside. A quick toss with some whole grain linguine and you’re good to go. I would definitely recommend to start eating more whole grain pastas. I still love and eat regular pasta on occasion, but on a weekly basis, whole grain is much more nutritious for you. It has a nutty taste and a strong bite, which I’ve grown to really like.
Other than that, you just want lots of freshly grated parmesan cheese inside the pasta as well as thick shaves on top. Some fresh basil, and maybe a glass of red wine, and you’ve got yourself quite the treat. Enjoy!