Subj : Melissa Clark Top 50 - 11
To   : All
From : Dave Drum
Date : Mon Sep 23 2024 18:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Meatballs In Tomato Sauce
 Categories: Poultry, Breads, Vegetables, Herbs
      Yield: 5 servings
 
    1/2 c  Grated Parmesan cheese, more
           - for serving, if desired
    1/2 c  Panko or other plain dried
           - bread crumbs
    1/4 c  Minced onion
    1/4 c  Chopped chives or basil
      2 cl Garlic; grated on a
           - microplane or minced
  1 1/2 ts Kosher salt
    1/2 ts Black pepper
    1/2 ts Dried oregano
        pn Red pepper flakes (opt)
  1 1/2 lb Ground turkey; very cold
      1 lg Egg; beaten
      3 tb Extra-virgin olive oil; more
           - as needed
      3 c  Marinara sauce; more to
           - taste
 
  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" 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.
  
  By: Melissa Clark
  
  Yield: 28 meatballs, 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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