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We make these turkey meatballs all the time. I don’t eat beef so I’ve tried to come up with ways to make the turkey meatballs extra juicy. I think I have a pretty good recipe so try it out and let me know what you think. Oh … and don’t forget to add the La Victoria sauce. I know it sounds weird, but it adds so much to the meat.
1. Preheat your oven to 350 F. You will be using a skillet and the oven for this recipe.
2. Quarter your onion and place in a food processor with the minced garlic, ketchup, eggs, bread crumbs, Parmesan cheese, hot sauce, salt, and pepper. Pulse well until everything is finely chopped (not turned into mush) and combined. Pour everything into a large bowl and mix in the ground turkey. Make sure you have everything combined. Now shape the turkey mixture into 1 1/2 inch-diameter meatballs. Place them on 2 large (greased) rimmed baking sheets and set aside.
2. Heat the olive oil in a large frying pan over medium-high heat. Heat for about 1 1/2 minutes before adding the meatballs. Saute the meatballs in batches until browned on all sides (about 5 minutes). I use tongs to flip my meatballs so they brown evenly. When done remove the cooked meatballs to the same baking tray (you’re going to cook them in the oven so it’s OK to use the same pan) and finish with the remaining batches of meatballs. All the meatballs do not fit in at one time. You have to cook in batches.
3. Bake meatballs in the oven for 15 minutes or until golden brown.
4. Transfer meatballs to a bowl and make a simple tomato sauce or serve with store-bought marinara. I save mine in the fridge and snack on them during the day and use them with pasta for dinner.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!