Turkey Pork Meatballs Recipes

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TURKEY & PORK MEATBALLS

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



Turkey & Pork Meatballs image

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.

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

THE BEST TURKEY MEATBALLS

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12



The Best Turkey Meatballs image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  • Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  • Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

CLASSIC ITALIAN TURKEY MEATBALLS

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 24



Classic Italian Turkey Meatballs image

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.

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

TURKEY AND PORK MEATBALLS

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



Turkey and Pork Meatballs image

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

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

TURKEY AND PORK MEATBALLS WITH TOMATO SAUCE

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19



Turkey and Pork Meatballs With Tomato Sauce image

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

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

MEATBALLS WITH ANY MEAT

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.

Provided by Melissa Clark

Categories     weeknight, meatballs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Meatballs With Any Meat image

Steps:

  • In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
  • Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram

1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
1/2 cup panko bread crumbs
1 egg
1 teaspoon kosher salt, more as needed
Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Minced garlic, onion, scallions or shallot
Chopped parsley, basil or cilantro
Olive oil, for frying (optional)

TURKEY MEATBALLS WITH CRANBERRY SAUCE

These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but they'd also make an excellent meatball sub.

Provided by Katherine Sacks

Categories     Thanksgiving     turkey     Cranberry     Cranberry Sauce     Sage     Meatball     Ginger     Dinner     Friendsgiving     Appetizer     Hors D'Oeuvre

Yield Makes 50 meatballs

Number Of Ingredients 15



Turkey Meatballs with Cranberry Sauce image

Steps:

  • Preheat oven to 450°F. Coat a rimmed baking sheet with oil.
  • Using your hands, mix pork, turkey, eggs, garlic, breadcrumbs, milk, fennel, 4 tsp. chopped sage, 2 tsp. salt, and 1/2 tsp. pepper in a large bowl until incorporated. Roll into 1" balls, making sure to pack firmly.
  • Transfer balls to prepared baking sheet, packing them snuggly. Roast meatballs until firm and cooked through, about 15 minutes.
  • Meanwhile, cook cranberry sauce, orange juice, brown sugar, ginger, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium saucepan over medium heat, whisking constantly, until smooth, about 5 minutes.
  • Using a pastry brush, generously coat meatballs with 1/3 cup cranberry sauce mixture. Return meatballs to oven and continue to bake until glaze is shiny and caramelized, about 5 minutes more.
  • Shake sheet to coat meatballs with sauce. Transfer remaining sauce to a serving bowl and transfer meatballs to a serving platter. Top meatballs with sage leaves before serving, if using.

1 tablespoon vegetable oil
1 pound ground pork
1 pound ground turkey
2 large eggs
2 garlic cloves, finely chopped
1 cup fresh breadcrumbs
2/3 cup whole milk
1/2 teaspoon crushed fennel seeds
4 teaspoons finely chopped sage, plus whole leaves for garnish (optional)
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (14-ounce) can jellied cranberry sauce
2 tablespoons fresh orange juice
2 tablespoons dark brown sugar
1 tablespoon finely chopped fresh ginger

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