Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes. Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Time 1h40m Yield 8 Number Of Ingredients 23 Steps:
Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes. Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles. Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas. Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C). If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.
Time 2h5m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Thaw meatballs in microwave 2 minutes and cut in half. Put all ingredients in casserole or dutch oven and mix. If desired, other spices such as rosemary, thyme and black pepper, can be added to this dish. Cover and bake at 350 for 2 hours. Other Cooking Methods: Crockpot-Add 2 hours to baking time if cooking in crockpot on medium-high setting. Stove Top-Use a heavy gauge covered stock pot and adjust cook time to 1 1/2 hours. Stir on stove top to avoid scorching.
Time 1h35m Yield 12-16 serving(s) Number Of Ingredients 23 Steps:
Preheat oven to 350 degrees. Combine the first seven ingredients, and form into meatballs. Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs). Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven. Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste. Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat. Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).
Time 50m Yield 6 Number Of Ingredients 20 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside. Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack. Bake in the preheated oven until no longer pink in the center, about 12 minutes. Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes. Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.
Time 1h Yield 8 servings. Number Of Ingredients 14 Steps:
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.
Time 9h20m Yield 6 servings. Number Of Ingredients 10 Steps:
Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.
Yield Serves 6 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Combine all the ingredients and mix thoroughly. Form meatballs from 1 tbsp of mixture mold into the shape of a ball. Bake 15 to 20 minutes on a lightly oiled 10 x 15 x 1 inch pan, or until the meatballs are no longer pink in the center.
Time 10h15m Yield 6 Number Of Ingredients 8 Steps:
In 4- to 5-quart slow cooker, layer all ingredients in order listed. Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
Time 50m Yield 28 meatballs, 4 to 6 servings Number Of Ingredients 13 Steps:
In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter. Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed. When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes. Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
