Mini Turkey Meatballs

Votes: 18

Time: 50 min.
Complexity: easily
Quantity: 42 mini meatballs

Nutritional value per serving:

Calories 48, total fat 3 G., saturated fats 1 G., proteins 3 G., carbohydrates 3 G., fiber 0 G., cholesterol 15 mg, sodium 180 mg, sugar 0 G.

Lean, small turkey meatballs are especially suitable for filling the table as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. ground dark turkey meat
1/4 tbsp. grated parmesan
1/4 tbsp. grated pecorino romano cheese
1 small onion, grated
3 crushed cloves of garlic
1 egg category CO
1/4 cup toasted bread crumbs
3 tablespoons ketchup
1/4 cup chopped fresh parsley leaves
1 teaspoon of salt
1/4 tsp ground black pepper
3 tbsp. l. olive oil
740 g of plain tomato sauce, see recipe below, or ready-made marinara sauce

Simple tomato sauce:

2 cans (900 g) of crushed tomatoes
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 chopped cloves of garlic
1 stalk of celery, chopped
1 chopped carrot
Sea salt and freshly ground black pepper
4-6 basil leaves
2 dried bay leaves
4 tbsp (60 g) unsalted butter (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, marinara sauce, tomatoes, onions, garlic, Pecorino Romano cheese, Parmesan cheese, celery, carrot, parsley, basil, bay leaf, eggs, ketchup, white bread

Cooking the dish according to the recipe:

In a large bowl, combine the onion, garlic, eggs, bread crumbs, ketchup, parsley, Parmesan and Pecorino cheeses, salt, and pepper. Stir in the ground turkey. Form the mixture into 3-cm diameter meatballs. Place them on a large plate or baking sheet.
Heat oil in a large heavy skillet over medium-high heat. Add the meatballs and cook until golden brown on all sides, about 5 minutes. Turn off the heat. Transfer the meatballs to a plate. Discard any excess oil.

Add about 3 cups of marinara sauce. Return the meatballs to the skillet. Reduce heat to medium-low and simmer until the sauce thickens slightly and the flavors meld, 15-20 minutes. Season the sauce with salt and pepper to taste.

Move it meatballs in the sauce in a serving bowl. Serve on skewers.

Simple tomato sauce:

Heat the oil in a large ceramic saucepan over medium-high heat. Add the onion and garlic and cook until soft and translucent, about 2 minutes. Add the celery and carrots, season with salt and pepper. Cook until the vegetables are tender, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer, covered, over low heat for 1 hour until thickened. Remove the bay leaves and check for seasoning. If the sauce is still a bit tart, add unsalted butter 1 tablespoon at a time to soften the flavor.

Place half of the tomato sauce in a food processor. Blend until smooth. Repeat with the remaining tomato sauce.

If you haven't used all the sauce, let it cool completely, divide it into 1-2 cup portions, and freeze in plastic bags. It will keep this way for up to 6 months.