applecrisp1
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Post by applecrisp1 on Feb 8, 2017 12:21:43 GMT -5
I just saw this recipe for Baked Chicken Meatballs on smittenkitchen (adapted from Gourmet), and it made me think of making some chicken or turkey meatballs -- has anyone tried this recipe or have a recipe to suggest? I did a quick read of the comments and some did leave out the pancetta and thought still really good and flavorful (just an fyi). I think I made chicken or turkey meatballs (or as a meatloaf)a few times so guessing not a big hit. And she said in a reply to someone's question that she didn't recall what type of chicken she used but probably dark (or combo) since prefers that, but can use whatever you wish). I always thought my prob was that I probably went with white meat (or mainly) so that made it bland,dry. I've only bought ground chicken or turkey a handful of times. Here's her recipe. smittenkitchen.com/2009/10/baked-chicken-meatballs/And a picture from her site.  |
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Post by karenw on Feb 8, 2017 13:01:03 GMT -5
I make turkey meatballs all the time. I always use the higher fat turkey meat (dark) though which is still fairly lean. The breast meat results are just too dry and flavorless IMHO. I have not made the smitten k. recipe, but I did make a Barefoot Contessa one with prosciutto in it once. I did not care for the prosciutto, but if you like that flavor it probably adds a bit of extra needed moisture/fat. My go to recipe is a B.C. recipe but without the prosciutto. It is actually from her wedding soup. It calls for chicken/chicken sausage but I usually use turkey/turkey sausage(hot Italian) instead. Just recently made C.L. Spiced Tomato Butternut Squash Stew with Meatballs. Recipe called for beef but I swapped turkey and it turned out delicious. www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipeKaren |
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sallyt
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Post by sallyt on Feb 8, 2017 14:24:41 GMT -5
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applecrisp1
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Post by applecrisp1 on Feb 8, 2017 20:30:58 GMT -5
Karen --- Thanks so much for for the Ina Garten recipe. And that CL recipe sounds great too. I'm adding both to my file. I wasn't set on the prosciutto. so I like your recco.
sallyt -- Thanks for the chicken parm meatball recipe! So I went to copy to down, and got sidetracked and led me to another site and next thing I knew I added three recipes to my list. But then I had to stop myself, ha. Silly question here --- do you think the fennel and nutmeg is a must add --- I don't have those spices? I think sometimes I alter recipes based on what I have on hand, and then think it is not that flavorful or missing something. Sometimes the recipe turns out fine (since often you don't need to follow it exactly, and often not not so much. I just tossed my bottle of nutmeg since I only used it for an old CL lemon square recipe and the bottle was barely touched and old! I know many grate it fresh, I wonder if my local store sells it?
Thanks Karen and Sally for the recipes.
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Post by soupandstew on Feb 8, 2017 21:41:46 GMT -5
This is our absolute favorite turkey meatball recipe. www.skinnytaste.com/asian-turkey-meatballs-with-lime-sesame/ Sometimes we do the zuchinni noodles, sometimes brown or jasmine rice and sometimes just baby bok choy. It's a great fix-ahead because you can make the meatballs and refrigerate them on a plate covered with plastic wrap. |
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sallyt
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Post by sallyt on Feb 9, 2017 9:03:46 GMT -5
soupandstew, those look fantastic. Putting them on my to-cook list! applecrisp, I'd add them. They add some unexpected flavor. You can buy them in bulk at WF or harvest.coop/ or Christina's in Cambridge (I think) - that way you can only buy what you need. |
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Post by Deleted on Feb 9, 2017 13:13:29 GMT -5
I've been making ground turkey meatballs for awhile (similar to spanakopita burgers) with different variations - mostly cooked in tomato sauce. They can be bland, but also depends on seasonings and cooking method. Maybe the beige color might turn some folks off - if they're expecting meatballs. You could try adding some red pepper flakes or wocestershire to the mix. I brown the balls in oil on all sides on the stove, then finish in the sauce. Roll the mixture in a log, and break off even sized pieces, then form into balls - for even cooking/uniformity. Seasoned crumbs and/or herbs might help as well. Some recipes call for bread soaked in milk. Maybe you might prefer them in (a lemon-y orzo, etc.) soup. Turkey Meatball Soup leitesculinaria.com/98919/recipes-turkey-meatball-soup.htmlCame across an interesting recipe for turkey-falafel meatballs with pasta, spinach and tahini dressing, made with falafel mix I might play around with. Turkey-Falafel Meatballs with Pasta, Spinach and Tahini dressing www.theperfectpantry.com/2008/03/falafel-mix-tur.html |
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applecrisp1
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Post by applecrisp1 on Feb 9, 2017 15:13:05 GMT -5
souipandstew --- Oh man they sound good! Love those flavors. I am so adding those to my to try list. Thanks so much for sharing.
sallyt -- I'm going to do that and follow the recipe. My local WF doesn't sell bulk spices, and I think you are right about Christinas, and I think there are places in the North End too. I could of course just get a bottle of the spices. And if I have nutmeg, oh.... maybe I need to make those CL Lemon crunch bars (name?) that I really like. You know, to use up some of the nutmeg.
calcook -- Did someone say falafel. I will have to check that out. And that soup recipe sounds ground (and you don't see the color of the meatballs either, for those..... Thanks.
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