Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - meat balls

Recipe Name

meat balls

Submitted by spotbust1
Recipe Description Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool. Meanwhile, put the bread in a small bowl and pour in the milk. In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until they're all evenly distributed. I like to taste this mixture raw to check for seasoning (it's delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day). Form the mixture into balls, a little smalle
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
cup, choppedOnion, chopped
1
clovegarlic minced
2
ouncesbread crumbs (soft)
1/2
cupcup milk
1
pound, rawgruond turkey
1
tablespoonoregano
1/4
teaspoonnutmeg
1
teaspoonLemon zest
2
teaspoonsolive oil
Steps
Sequence Step
1Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool. Meanwhile, put the bread in a small bowl and pour in the milk. In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until they''re all evenly distributed. I like to taste this mixture raw to check for seasoning (it''s delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day). Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off any excess. In a large shallow pan, add enough canola oil to come up to about a third the height of a keftede and heat over medium heat until hot (the keftedes should sizzle immediately upon hitting the oil). Pan-fry the keftedes, turning once, until just cooked through but still moist inside and with a nice crust outside, about 4-6 minutes (cut open if you''re unsure whether they''re done). Remove to a paper-towel-lined plate to drain. Arrange the keftedes on a serving platter. Serve the lemon wedges on the side for squeezing on top. Serve with a side salad.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com