Turkey Parmesan Meatballs

 

We like ground turkey in this house. In fact we I probably prefer it over ground beef.  For me it is a texture thing and I just prefer the smell and the flavour of turkey over that of beef.

 

Don't get me wrong. I like beef . . . in a steak, or a roast or a stew  . . .  cut into chunks, etc.  I just am not overly fond of it ground.  When I was growing up whenever my mother served us ground beef I always ended up with a piece of gristle or bone in mine, and as soon as it touched my teeth, my gag reflex kicked in.

 

And, it even happened to me in restaurants!  Believe it or not!  I got a fingernail sized piece of bone in a hamburger in Harvey's once. Nobody else did. Just me. Its no wonder I can take or leave ground beef!!  We just don't get along well together!  I never have that problem with ground turkey.

 

These Turkey Parmesan Meatballs I am sharing today are incredibly delicious. You don't want to use the leanest grade of ground turkey.  Get something with a bit of thigh meat ground into it, for extra flavour and moistness. Pure turkey breast meat might be too dry.

 

The meatball mixture is quite flavourful.  I have added onion and garlic powders, rather than actual minced onion and garlic.  I like to use the powders  in meatballs because they end up less crumbly. I like the consistency better.

 

There is also some parsley, oregano, seasoning, milk soaked bread, a beaten egg, red pepper flakes and Parmesan cheese.

 

I roll this mixture into balls about the size of a whole walnut and then I bake them in the oven, just until they are golden brown.

You can roast them on a baking sheet if you want.  I just do this right in the dish I intend to serve them from.  I spray it first with a bit of non-stick low-fat cooking spray.

 

I use a good quality Marinara sauce. You probably have your favourites. If I am really lucky I have some of my homemade Marinara Sauce in the freezer. I make it in the crock pot in the autumn when fresh plum tomatoes are in abundance! Its fabulous.  I had to use a bottled one today because we are all out of my freezer one.  Darn  . . .

 

Just use your favourite brand.  I used Lloyd Grossman today. It has some chunks in it and its lovely and thick.  I also like the flavour.  You just spoon that around the meatballs in the dish and then spoon some over top of each one and sprinkle with a four cheese blend and some grated parmesan and return it to the oven.

  

Once the sauce is bubbling, the turkey juices run clear and the cheese is nice and melty they are done!  Ready to serve to your hungry family!  I served them with rice and green beans, but pasta would be great with them as well.

Yield: makes about 20 meatballs

Author: Marie Rayner

Turkey Parmesan Meatballs

Tender flavour-filled turkey meatballs slathered in marinara sauce and melting cheese.

ingredients:

For the meatballs:

• 1 pound lean ground turkey
• 2 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 medium free range egg
• 1 slice of stale rustic white bread
• 2 TBS milk
• 1 TBS minced fresh parsley
• 1 TBS freshly grated Parmesan Cheese

You will also need

• 1 jar of your favourite marinara sauce (about 1 1/2 cups)
• 120g grated four cheese blend (1 cup)
• 45g freshly grated Parmesan cheese (1/4 cup)

instructions:

How to cook Turkey Parmesan Meatballs

1. Preheat the oven to 200*C/400*F gas mark 6.  Lightly butter a shallow baking dish large enough to hold all of the meatballs in one layer.
2. Tear bread and put it into a bowl with the milk. Let set for a few minutes, then squeeze out all of the milk. Put it into a bowl along with the remaining meatball ingredients.  Mix well to combine and then shape ino 20 walnut sized meatballs.  Place into the prepared baking dish.
3. Roast in the preheated oven for about 15 minutes until golden brown.  Remove from the oven and spoon the marinara sauce around and over top of the meatballs.  Sprinkle with the four cheese blend and the  Parmesan cheese.  Return to the oven and bake for a further 15 minutes, until the sauce is bubbling and the cheese has melted. 
4. Serve hot with either pasta or rice.

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Created using The Recipes Generator

 

I am thinking they would also be great in Meatball Subs.  Oh, can you imagine . . .  crusty bread, tender meatballs, marinara and plenty of cheese.  YUM YUM!