Best Turkey And Pistachio Meatballs In Creamy Chèvre Sauce Recipes
SPINACH TURKEY MEATBALLS
Our children call these "Gramby Meatballs" because the recipe came from my dear mother-in-law. It's a great way to make spinach palatable. I usually make a triple batch, bake them all and freeze the extras for a quick meal later. -Mimi Blanco, Bronxville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine spinach, egg, bread crumbs, onion and seasoned salt. Add turkey and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until the meat is no longer pink. Drain on paper towels. If desired, serve meatballs with pasta.
Nutrition Facts : Calories 295 calories, Fat 19g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Meatball Persian New Year Pistachio turkey Breadcrumbs Herb Cilantro Tarragon Parsley Pomegranate Pomegranate Juice Peanut Free Dairy Free Soy Free
Yield Makes 24-30 meatballs
Number Of Ingredients 25
Steps:
- To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
- Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
- Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
- Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
- Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
- Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
TURKEY AND PISTACHIO MEATBALLS IN CREAMY CHèVRE SAUCE
Adding panache to everyday ground turkey is a bit of a challenge. Here, pistachios, orange zest, and a creamy chèvre sauce step up to the plate and bring the balls home on the first run. Serve the sausage balls with the sauce for dipping as hors d'oeuvres with cocktails. Or, cook up spaghettini, set the sausage balls on top, and nap with the sauce. The chèvre sauce can also be used to blanket sautéed chicken breasts, or to drizzle, cooled, over fresh pear slices for dessert, accompanied with a crisp, not-too-dry Gewürztraminer or Riesling.
Yield serves 4 as a main course, or 6 to 8 as an appetizer
Number Of Ingredients 12
Steps:
- To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Form the mixture into meatballs the size of a cherry tomato for appetizers or 1 inch in diameter for a main course with pasta. Cover and refrigerate until ready to use, or for up to overnight.
- To make the sauce, whisk together the cheese, oil, cream, and basil in a small bowl. Set aside until ready to use.
- Combine 1 tablespoon butter and 1 tablespoon oil in a large sauté pan and heat over medium heat until the butter melts. Add as many meatballs as will fi t without crowding and sauté on medium to medium-low heat, turning 3 or 4 times, until brown all around and no longer pink in the center, about 5 minutes for small balls, 12 minutes for large balls. Transfer the meatballs to a plate. If necessary, continue with another round, adding more butter and oil to the pan if needed.
- When all the meatballs have been browned, add the cheese mixture to the pan and gently whisk over low heat until smooth and runny, about 1 minute.
- If serving as hors d'oeuvres, arrange the meatballs on a platter and coat them with some of the sauce. Serve warm, with the remaining sauce on the side for dipping.
- If serving with pasta, add the meatballs back to the pan with the sauce and turn to coat all around. Spread over cooked pasta and toss gently to mix.
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