Time 45m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Combine the first ten ingredients and shape into 1 1/2" meatballs. In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape. Add chicken broth and simmer for 15 minutes. Add white sauce. (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.
Time 1h Yield 36 Meatballs Number Of Ingredients 14 Steps:
Preheat the oven to 375°F. Butter a rimmed baking sheet and set aside. Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool. Add the turkey, bread, egg, 1½ teaspoons salt, ½ teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes. Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d’oeuvres or over egg noodles as a main course.
Time 2h Yield 6 (about 36 small meatballs) Number Of Ingredients 20 Steps:
Make the meatballs: Pulse the bread in a food processor to make fine crumbs. Add the milk and Worcestershire sauce and pulse to make a paste; set aside. Heat the butter and vegetable oil in a large nonstick skillet over medium heat; add the shallots and cook, stirring, until golden brown, about 8 minutes. Add the apple, garlic, cinnamon, 1 teaspoon salt and a few grinds of pepper and cook until the apple is tender, about 3 minutes. Stir in the breadcrumb mixture and cook, stirring, until thickened, about 4 minutes. Transfer to a large bowl and let cool completely. Add the turkey and egg to the bowl and beat with a mixer on lowspeed until well combined, about 4 minutes. Cover and refrigerate at least 30 minutes. Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray. Dampen your hands and form the meat mixture into 36 balls (about1 inch each). Arrange on the prepared baking sheet and bake until lightly browned, 15 to 20 minutes. Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to make a smooth paste, about 3 minutes. Gradually whisk in the chicken broth, then add the Worcestershire sauce. Cook, whisking, until slightly thickened, about 5 minutes. Add the meatballs and simmer until firm and cooked through, about 10 minutes. Serve over mashed potatoes and top with parsley and/or chives.
Time 53m Yield 6 Number Of Ingredients 12 Steps:
Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs. Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth. Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.
Time 1h17m Yield 4 Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish lightly with cooking spray. Heat olive oil in a small skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Let cool briefly, about 5 minutes. Combine onion mixture, turkey, bread crumbs, egg, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, allspice, and nutmeg in a large bowl; mix well to combine. Form mixture into 1-inch meatballs. Transfer to baking dish. Bake in the preheated oven until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour beef broth into a jar with a tight-fitting lid. Add flour; seal and shake vigorously until flour is dissolved. Pour beef broth mixture into a large skillet over medium-high heat. Add 1 tablespoon Worcestershire sauce, 1 1/2 teaspoon parsley, black pepper, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, stirring occasionally, until thickened, 2 to 3 minutes. Reduce heat to medium-low; stir in sour cream and meatballs. Cover and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Number Of Ingredients 22 Steps:
Make meatballs: Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix). Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered. Preheat oven to 375°F. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes. While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil). Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.
Time 45m Yield 5 servings. Number Of Ingredients 16 Steps:
In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and allspice. Crumble turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a large saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.,
Time 1h5m Yield 36 meatballs, 6 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. In small skillet, heal olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes. In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.Shape meat mixture into 1" balls and place in baking dish. Bake 25-30 minutes, or until cooked through. Pour into a jar with a tight fitting lid beef broth and flour.Shake vigorously until flour is dissolved. Pour beef broth mixture into large skillet with lid and add remaining worcestershire and parsley,black pepper, and salt to taste. Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally. Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.
