Gluten-Free Italian Baked Turkey Meatballs

Gluten-Free Italian Baked Turkey Meatballs

Another simple recipe that was pretty good.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 balls

Serving Size: 4

This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.

Ingredients

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  • 1 1/4 pound ground dark meat turkey or chicken
  • 1 extra large egg, beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili flakes
  • 1/3 cup grated aged parmesan cheese
  • ½ cup gluten-free oats
  • 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.

In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.

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Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.

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Toss the meatballs with your favorite tomato sauce and serve immediately.

 

 

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You gets no bread with one meatball

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Trussing the Turkey

Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not.  Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.

Trussing an Unstuffed Turkey

  • Trussing the TurkeyStep 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
  • Trussing the TurkeyStep 2: Tuck the first joint of each wing under the body of the bird.
  • Trussing the Turkey

    Trussing a Stuffed Turkey
    Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.

Roasting a Turkey tips from Williams Sonoma

Roasting a Turkey tips from Williams Sonoma

Roasting the Turkey

 

I think we’ll do a buttermilk turkey  but try it as a brine this year. got to make space in frig for 24 to 36 hour bath.

The information that follows includes general guidelines for roasting a turkey. If you are using a turkey recipe from one of our Thanksgiving menus, follow the specific techniques described in the recipe.

What Size Turkey to Buy
To ensure ample servings for Thanksgiving dinner as well as generous leftovers, allow for 1 to 1 1/4 lb. of turkey per person.

What Size Pan to Use
For best results, roast your turkey on a wire rack in an open roasting pan. Because of the turkey’s weight, a sturdy pan with good handles is recommended. If you use a foil roasting pan, double it for extra strength and take special care when transferring it into and out of the oven.

Turkey Weight Minimum Pan Size
Up to 12 lb. 14″ x 10″ x 2 3/4″ high (small)
Up to 16 lb. 15 3/4″ x 12″ x 3″ high (medium)
Up to 20 lb. 16″ x 13″ x 3″ high (large)

 

 

 

Remove the turkey from the refrigerator 1 hour before roasting. Do not leave the turkey at room temperature longer than 1 hour.

Roasting an Unstuffed Turkey
The times listed below are calculated for an unstuffed turkey brought to room temperature and roasted at 400°F, breast side down, for the first 45 minutes, then turned breast side up and roasted at 325°F until done.

Turkey Weight Approximate Roasting Time
10 to 12 lb. 2 1/2 to 3 hours
12 to 14 lb. 2 3/4 to 3 1/4 hours
14 to 16 lb. 3 to 3 3/4 hours
16 to 18 lb. 3 1/4 to 4 hours
18 to 20 lb. 3 1/2 to 4 1/4 hours
20+ lb. 3 3/4 to 4 1/2 hours

 

 

 

 

 

Roasting a Stuffed Turkey
Stuff the turkey just before putting it in the oven (do not stuff it earlier). Spoon the dressing loosely into the body and neck cavities. Do not overfill, as the dressing will expand during roasting. Truss the turkey (see related tip at left).

To facilitate removing the stuffing, first line the inside of the cavity with a double layer of cheesecloth, allowing it to extend beyond the cavity by a few inches. Then spoon the stuffing inside. After roasting the bird, gently pull the overhanging cheesecloth and the stuffing will slip out easily, neatly tucked inside the cheesecloth.

To ensure that a stuffed turkey cooks evenly, roast the bird slowly, breast side up, at 325°F, covering the breast loosely with foil for the first two-thirds of the roasting time. Using the chart above, add about 30 minutes to the total cooking time for stuffed birds weighing 16 lb. or less, and about 1 hour for birds weighing more than 16 lb.

Additional Tips
1. After taking the turkey out of the oven, let it rest for 20 to 30 minutes. This allows time for some of the juices to be absorbed back into the meat, which makes it easier to carve and more moist.

2. If roasting a stuffed bird, remove all of the stuffing at serving time.

3. After dinner, remove any remaining meat from the bones and refrigerate the leftovers.

Instant Pot Boneless Turkey Breast

Again Lyn loves the white meat and I love Lyn so when we saw this nice little boneless turkey breast at Whole Foods we grabbed it.

I made a quick brine or smoked seat salt, some natural sugar that Lyn had in pantry and water let it sit for a few hours – I just guessed at this part.

Dried it off and browned all sides under Sautee setting.   I’m still getting used to it but I don’t like this setting don’t think it gets hot enough but you do get those brown bits on the bottom of the pan.

Remember is browning something make sure it has been patted dry or you’ll lower the temperature of the pan or just steam it.

I put the steam rake in and added a cup of broth then put the breast in.

Sealed it and pushed the poultry button.  ( Sorry I can’t remember if I added the time or not.

It came out pretty moist, tender and have to admit pretty good in fact I have some diced in my salad today.

 

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Brown Sugar Basting Glaze – Turkey

I used the buttermilk turkey marinade method, then stuffed it with lemon, oranges garlic and onions and roasted and then brushed on this nice glaze to get not only flavor but that great caramelized color. Make a head gravy is always a must make that last minute prep so much easier.

Ingredients:

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  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon grated orange zest

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How:

In a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.

Use this to baste the turkey once it reaches 125 degree every 15 minutes until done. Tent with tinfoil if gets too browned.

We also make a brined turkey the day before so everyone who came could have plenty of leftovers. – just roasted regularly

Related

Buttermilk Turkey (stevesacooking.com)

Maple Syrup and Bacon Turkey (stevesacooking.com)

Make Ahead Gravy (stevesacooking.com)

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Ingredients:

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1 1/4 lbs. raw lean ground turkey (7% fat or less)
  • 3/4 cup canned crushed tomatoes
  • 1/3 cup seeded and finely chopped jalapeño peppers
  • 1/4 cup quick-cooking oats
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
  • 1/4 cup frozen sweet corn kernels, thawed
  • 1/4 cup canned black beans, drained and rinsed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 3 tbsp. ketchup
  • 1/4 cup shredded reduced-fat Mexican-blend cheese
  • Optional toppings: salsa, fat-free or light sour cream, hot sauce

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How:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

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Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

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Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

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Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

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Eat up!

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From http://www.hungry-girl.com/

Tex-Mex Muffaletta

Tex-Mex Muffaletta

This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.

We’ve Stuffed our version of this traditional New Orleans sandwich with deli thin slice smoked chicken and Monterey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.

Ingredients

  • 1/3 cup minced fresh cilantro
  • ¼ cup lime juice
  • ¼ cup tomato sauce
  • 2 Tbs. white wine vinegar
  • 1 Tbs. grated lime zest
  • 2 clove garlic minced
  • 1 ¼ tsp. salt
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 6 Tbs. olive oil
  • 2 yellow, red and or green pepper diced (nice to mix colors)
  • 1 cup corn kernels
  • 1 larger tomato diced
  • 6 scallions chopped
  • 2 jalapeno peppers, minced
  • 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
  • 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
  • 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles

How

Salad

In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside

Sandwich

Slice top 1/3 from the bread and set the top aside.

Pull out center leaving ½” thick shell.

Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.

Repeat layers with remaining pepper mixture, chicken and cheese.

Replace bread top

Warp with plastic wrap and refrigerate 8 hours. Server sliced in wedges

This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.

Serve with some chips and GRONKACAMOLE, Pig Skins  and Beer what else!!

How to put together

slice

QUICK TIP

Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).

Cut top third of bread off and remove all leaving 1/2" cust

Cut top third of bread off and remove all leaving 1/2″ cust

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

replace the top

replace the top

wrap with plactic wrap tightly and refrigerate  8 hours

wrap with plactic wrap tightly and refrigerate 8 hours

remove wrap

remove wrap

Slice

Slice

Serve

Serve

Layers are nice presentation

Layers are nice presentation