Best 7 Turkey Meatballs And Sauce Recipes

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 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 AND PORK MEATBALLS WITH TOMATO SAUCE

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.

TURKEY MEATBALLS IN APRICOT SAUCE WITH MINT AND ALMONDS

Steps:

• Heat 1 tablespoon oil in a large straight-sided skillet or braiser over medium. Add onion and cook, stirring occasionally, until soft but no color has developed, about 5 minutes. Remove half of onion and reserve. Add remaining 1 tablespoon oil, garlic, ginger, coriander, turmeric, and 1/2 teaspoon pepper to onion in skillet, stirring to combine. Cook until fragrant, about 45 seconds. Transfer to a large bowl, reserving skillet (do not wipe clean); stir breadcrumbs and 1/4 cup broth into bowl with spiced onion. Let cool slightly.
• Add turkey, mint, egg, and 1 1/2 teaspoons salt to bowl, gently stirring to combine (do not overwork, or meatballs with be tough). With dampened hands, form into golf-ball-size meatballs and transfer to a parchment-lined tray (you should have about 20, each roughly 2 inches in diameter). Refrigerate until firm, about 30 minutes or, loosely covered, up to 1 day.
• Meanwhile, combine apricots, cinnamon stick, and remaining 2 3/4 cups broth in a small saucepan. Bring to a boil, then reduce heat to low and simmer, covered, until apricots are very soft and plump, about 15 minutes. Let cool slightly; discard cinnamon. Transfer to a blender with reserved onion and purée until smooth.
• Melt 2 tablespoons butter in reserved skillet over medium-high. Add tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in apricot mixture and bring to a boil. Gently nestle meatballs into sauce. Lower heat, partially cover (leaving about a 1-inch steam vent), and simmer, turning meatballs a few times, until almost cooked through and sauce has thickened and darkened slightly, 15 to 17 minutes.
• Uncover and continue to simmer until sauce reduces to a thick gravy, about 5 minutes more. Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add almonds and cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Top meatballs with almonds and mint leaves; serve.

TURKEY AND CORN MEATBALLS WITH ROASTED PEPPER SAUCE

Steps:

• For the turkey and corn meatballs: Preheat the oven to 350 degrees F.
• Combine the turkey breast, dark meat, cilantro, green onions, parsley, cumin, bread, egg, corn and salt and pepper to taste in a large bowl until well mixed. Form into 3 balls.
• Heat the grapeseed oil in a skillet over medium heat. Sear the meatballs until browned all over, 3 to 5 minutes. Transfer to the oven and cook to an internal temperature of 165 degrees F, about 12 minutes.
• For the roasted pepper sauce: In a skillet over medium heat, saute the roasted peppers, garlic, cilantro, vinegar and salt and pepper to taste in the grapeseed oil until the peppers are soft, 5 to 6 minutes. Transfer to a blender and puree until smooth. Taste and season.
• For the corn salsa: In a mixing bowl, combine the corn, bell peppers, onions, lime juice and 1 tablespoon of the cilantro. Season with salt and pepper and set aside.
• To serve: Place the pepper sauce on a plate. Add the salsa and then the meatballs. Garnish with some extra cilantro leaves.

TURKEY MEATBALLS W/ 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.
• 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.

MINI TURKEY MEATBALLS WITH GNOCCHI AND TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place turkey in a large bowl with grill seasoning and fennel seeds.
• Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl.
• Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add half the basil to the bowl.
• Drizzle some olive oil over the bowl.
• Mix turkey together, roll into 1 1/2-inch meatballs and arrange on a nonstick cookie sheet. Bake at 400 degrees for 10-12 minutes or until firm and lightly golden.
• Bring a pot of water to a boil for the gnocchi.
• While the water is coming to a boil, heat a large skillet over medium heat. To the hot skillet, add 2 T olive oil, garlic, onion and red pepper flakes. Cook until tender, about 5-6 minutes.
• Add crushed tomatoes, tomato sauce and season with salt and pepper.
• Drop gnocchi into pot of boiling water and cook 5 minutes (or to package directions.).
• Stir remaining basil into sauce to wilt it.
• Drain gnocchi and arrange on a platter. Remove meatballs from oven and add to gnocchi, equally distributing them. Sprinkle cheese over the meatballs and gnocchi then top with sauce.
• Serve with bread.
• Note: The tomato sauce is very basic. Feel free to add additional spices.