Turkey Meatball Grinders
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Turkey Meatball Grinders
  Turkey    Sandwiches    Poultry    Italian    Party    Meatballs  
Last updated 6/12/2012 1:27:56 AM. Recipe ID 63059. Report a problem with this recipe.
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      Title: Turkey meatball grinders
 Categories: Sandwiches, Poultry, Italian, Low-cal, Party
      Yield: 8 Servings
 
           ****** Tomato Sauce *****
      3 tb Extra-virgin olive oil
      1 md Onion, chopped
      1    Each red and green bell pep-
           -per, cored seeded, halved &
           -slivered
      2 cl Garlic, peeled and slightly
           -bruised
      2 cn (28 oz each) Italian plum
           -tomatoes, drained and chop-
           -ped, juice reserved
      2 tb Tomato paste
      2 ts Dried oregano
        pn Sugar
           Salt and black pepper to
           -taste
    1/4 c  Chopped flat-leaf parsley
           ***** TURKEY MEATBALLS *****
      2 lb Ground turkey
      1 md Onion, grated
      1 tb Minced garlic
      1 ts Dried basil
      1 ts Dried oregano
      1 ts Fennel seeds
           Salt and coarsely ground
           -black pepper to taste
      1    Egg yolk, lightly beaten
           -or use 1 egg white or 2 TBS
           -of egg substitute
      2 tb Olive oil, for frying  *
      3    Italian breads, about 15-in.
           -long and 3-in. wide **
 
     *  Rather than frying the meatballs, bake them at 350 degrees F.
  for 35 to 45 minutes on a baking sheet lined with aluminum foil and
  sprayed with a nonstick vegetable spray. Cut to test for doneness.
  This will further reduce the fat content.  (Trish)
    ** Cut each of the breads in 3 pieces, with centers hollowed out;
  or use 8 French rolls, each about 5 inches long and 3 inches wide.
     For the sauce, heat olive oil in a large heavy pot over medium-low
  heat. Add onion, bell peppers and garlic; cook for 15 minutes,
  stirring occasionally. Add tomatoes along with 1 cup of reserved
  juices, tomato paste, oregano, sugar, salt and black pepper.
     Cook for 25 minutes.  Mash the garlic in the pot and adjust the
  seasonings.  Stir in the parsley and set the sauce aside.
     Prepare the meatballs:  Mix all the ingredients, except oil,
  together in a bowl.  Form the mixture into 24 meatballs, each about 1
      1/2    inches in diameter.
     (See * note above) Heat 2 tablespoons oil in a 10-inch skillet over
  medium-high heat and cook the meatballs in batches, shaking the pan
  occasionally, for about 10 to 12 minutes or until browned and cooked
  through.  Add more oil if necessary.  Remove the meatballs to paper
  towels to drain.
     Place the tomato sauce over medium heat to warm through. Add the
  meatballs and cook for 10 to 12 minutes.
     To serve, spoon about 1/4 cup of the sauce into each piece of
  bread or roll, coating the interior well. Insert 3 meatballs into
  each and serve immediately.
  
     Nutritional information per serving (3 meatballs, without egg)
  : calories - 668, fat - 18 gms. (about 24% of calories from fat),
  cholesterol - 90 mg.  No diabetic exchanges were listed.
  
     FROM:  The Sunday, September 25, 1995, Parade Magazine section of
  the Santa Rosa Press Democrat. Formatted to MM by Trish McKenna.
 




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Recipe ID 63059 (Apr 03, 2005)

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