Rachael ray turkey meatball recipe - Uncategorized

How to cook:

1. Preheat the oven to 400°F
2. Roll pizza dough out on a floured surface until about 1/4-inch thick
3. Cut into 4 pieces approximately 8x4” in size
4. Place the meatballs, some parmesan cheese, mozzarella and marinara sauce on the lower third of the pieces of dough, leaving about two inches of space on the bottom and a one inch border around the edges
5. Brush egg wash around the border of each dough to create a seal
6. Fold the vertical flaps in towards the center and at the bottom of the dough gently fold over the empty dough over the topping and continue to carefully roll like a burrito
7. Lay the pockets seam-side down on a nonstick baking sheet lined with parchment
8. Brush tops with egg wash and sprinkle with parmesan cheese and oregano
9. Bake for 15-20 minutes
10. Let cool for 5 minutes and enjoy! Makes 4 pockets For the Turkey Meatballs: Preheat oven to 400˚F
11. In a small bowl, soak bread in milk
12. Squeeze out excess milk and add to meat in a large bowl
13. Add remaining ingredients and mix with your hand to combine
14. Roll 2 1/2-inch balls and arrange on a parchment-lined baking sheet
15. Bake to partially cook and lightly brown, 15 minutes
16. About 16-20 meatballs

Notes: Better than Rachael Ray's Turkey Spinach Meatballs, I'm excited to share with you these quick and easy Spinach turkey meatballs that are HEALTHY Duration: 3:28

How to cook:

1. Preheat oven to 425F
2. Place a rack on a large baking sheet
3. Using a food processor, grind the stuffing cubes into crumbs then transfer to a small bowl
4. Douse the stuffing with the stock to soften
5. (Dont clean out the food processor; set aside
6. ) Drizzle the EVOO into a large bowl
7. Add the turkey; season with salt and pepper
8. Mix in the moist stuffing crumbs, the egg, onion, garlic, poultry seasoning, fennel seeds and crushed red pepper
9. Roll the meat into 1 1/2-inch to 2-inch balls
10. Arrange on the prepared baking sheet and roast until golden brown, about 15 minutes
11. In a small bowl, combine all of the dipping sauce ingredients
12. Serve with meatballs
13. For the couscous: In a medium saucepan, bring the stock and butter to a boil
14. Stir in the couscous; season with salt and pepper
15. Cover the pan, turn off the heat and let stand for 5 minutes
16. Using the reserved food processor, chop the parsley
17. Fluff the couscous and stir in the parsley and walnuts

Notes: Turkey Meatballs with Spinach and Mushrooms, 2 tablespoons olive oil · 1/2 pound cremini mushrooms, wiped clean and chopped · 2 tablespoons thyme, chopped · Salt and pepper · 1 cup breadcrumbs

How to cook:

1. Preheat oven to 400°F
2. Line a cookie sheet with parchment or greased foil
3. In a large bowl, combine all ingredients for the meatballs
4. Roll meat mixture into 1-inch meatballs and bake for 15-20 minutes until golden and cooked through
5. Remove from oven and allow to cool slightly
6. While the meatballs are cooking, in a food processor, pulse together the mango, garlic, balsamic, water and honey
7. Pour mixture into a medium saucepot
8. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until mixture begins to looks slightly thick
9. Remove from heat and stir in butter
10. Season with salt and pepper to taste
11. Place a toothpick into each meatball and dip into Mango Glaze
12. Add a cube of mango to the end of the toothpick
13. Serve warm and enjoy! Prep Time: 00:10 minutes Cook Time: 00:20 minutes

Notes: 10 Best Turkey Meatballs Rachael Ray Recipes, The Best Turkey Meatballs Rachael Ray Recipes on Yummly | Moroccan Turkey Meatballs, Pasta With Turkey Meatballs And Roasted Vegetables, Pomegranate Turkey