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.
- 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?)
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.
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.
Toss the meatballs with your favorite tomato sauce and serve immediately.
You gets no bread with one meatball
This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
- 1/2 lg. sweet onion, minced
- 4 cloves garlic, minced
- 3/4 cup Crown Royal
- 2 cups ketchup
- 1/3 cup white vinegar
- 1/4 cup Worcestershire Sauce
- 1/2 cup brown sugar, packed
- 3/4 cup molasses
- 1/2 tsp. black pepper
- 1/2 Tbs. salt
- 1/4 cup tomato paste
- 2 Tbs. Liquid Smoke
- 1/3 tsp. Tabasco
Combine onion, garlic, and Crown Royal in a 3-quart saucepan. Saute’ until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy.
I thought it would be too dry, I thought I rather use pork, I thought I would go along with her. I think she was right. The Mangos gave you sweetness and the chipotle gave it that little heat. There were leftovers galore and my lunch salads taste mighty fine these last two days. The rest into the freezer for a quick defrost and eat meal at a later date.
- 3 pounds boneless, skinless boneless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/4 cup tomato paste
- 1/4 cup packed light-brown sugar
- 2 cups low-sodium chicken broth
- 2 sweet onions (such as Vidalia), thinly sliced
- 3 cloves garlic, minced
- 2 chipotles in adobo, seeds removed, and chopped, plus 1 tablespoon sauce
- 2 mangoes, diced, or 2 cups frozen mango chunks, thawed set aside
- 1/4 cup chopped cilantro set aside
Season turkey with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat vegetable oil in a large skillet on medium-high heat. Brown all sides of turkey, about 6 to 8 minutes. Set aside.
In the crock pot, stir tomato paste, brown sugar, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper into chicken broth. Add onions, garlic and chipotles. Place browned turkey on top. Cover and cook on LOW for 8 hours.
With 30 minutes remaining, add mango and re-cover.
Remove turkey, stir in cilantro.
When turkey is cool enough to handle using two forks pull /shred the turkey and return to crock pot, stir to mix and serve.