Best turkey meatball recipe?

give me your own or one you have tried, please dont just cut and paste one that you havent tried yourself!Best turkey meatball recipe?
This one is my favorite





SEASONED TURKEY MEATBALLS





2 1/2 lbs. ground turkey


1 c. Italian or seasoned bread crumbs


1 c. chopped onion


1 egg


1 tbsp. Worcestershire sauce


1 1/2 tsp. poultry seasoning


1 tsp. each garlic salt %26amp; seasoned salt





Mix all ingredients. Form into meatballs and brown in olive oil.





SAUCE:





1 can cream of mushroom soup


1 can cream of chicken soup


1 can cream of celery soup


Gravy Master


Worcestershire sauce


Garlic powder


Approx. 1 1/2 soup cans of water


1 can chicken broth (to make more sauce)





Add meatballs to sauce, microwave on high 10 minutes then simmer on #3 for 60 minutes in crock pot. Makes approximately 40 meatballs, 1/2 dollar size.Best turkey meatball recipe?
just want to say the rachel ray recipe is grand,, tried it ,,,, loved it,,, and turkey is a hard thing to make taste grand but these are....take it from a turkey hater...
Mary Anne's Turkey Meatballs


INGREDIENTS:





* 1 beaten egg


* 1/2 cup whole bran cereal, crushed, or corn flake crumbs


* 2 teaspoons Worcestershire sauce


* 2 teaspoons finely shredded lemon peel


* 1 large carrot, finely shredded


* 2 pounds ground turkey or lean ground beef


* 2 tablespoons cooking oil


* 4 cups chicken broth (could use a bit less)


* 1 cup plain yogurt


* 1/4 cup cornstarch


* 1/4 cup lemon juice


* 2 tsp dill weed





PREPARATION:


In a mixing bowl combine egg, cereal, Worcestershire sauce %26amp; lemon peel. Add turkey and shredded carrot. Mix well and shape into small meatballs; brown meatballs in large skillet. Transfer meatballs to slow cooke; add broth and cook on HIGH for about 2 to 3 hours.Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice %26amp; dill. When meatballs are done, reserve broth in crock and transfer meatballs to a serving dish; cover and keep warm. Add yogurt mixture to crock, cook and stir until broth is thickened. Cook and stir 2 minutes more. Pour over meatballs. This is wonderful with rice or egg noodles.
Rachael Ray has a fabulous recipe for turkey meatball subs, I am in college and I made them for my roomates and they were SO good! Recipe uses chicken, I used turkey and they were great!!!





1 1/2 pounds ground chicken (turkey)


1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)


1 large egg


1 cup grated Parmigiano-Reggiano


1/2 cup Italian bread crumbs


Handful of chopped parsley leaves


Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan


2 large cloves garlic, cracked from skin and split


1/4 teaspoon red pepper flakes, a healthy couple of pinches


1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)


1 cup chicken stock


Salt and pepper


8 to 10 leaves fresh basil, torn or shredded


4 (6 to 8-inch) crusty sub rolls


1 1/2 cups shredded provolone








Preheat oven to 425 degrees F.


Place chicken (turkey) in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.





While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.





Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.





Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.
1.5lb ground white meat turkey


1 onion grated


1 clove of garlic finely minced


1 egg


3/4 cup bread crumbs


2 slices of bread, soaked in milk and squeezed


1/3 cup ketchup


1 tsp worchestire sauce


2 tbsp fresh parsley


salt


pepper





combine all ingredients except turkey until well blended. add turkey and lightly mix with your hands, but dont over mix or they will be tough and dense. once combined, shape into what size ball you prefer. Bake in 350 degree oven(time may vary depending on the size of the ball) for about 15-20(medium size ball). this is my original all purpose recipe that also works for beef, chicken and other ground meats. it also makes good meatloaf
Ok, not only have I made this recipe several times, but the meatballs are awesome just by themselves.





Ziti with Turkey Meatballs





for meatballs


1 pound ground turkey


1 large garlic clove, minced


3/4 cup fresh bread crumbs


1/2 cup finely chopped onion


3 tablespoons pine nuts, toasted, cooled, and chopped


1/2 cup minced fresh parsley leaves (preferably flat-leafed)


1 large egg, beaten lightly


1 teaspoon salt


1 teaspoon black pepper


4 tablespoons olive oil





1 pound ziti or penne


1 1/2 cups coarsely grated mozzarella cheese (about 6 ounces)


1 cup freshly grated Romano cheese (about 3 ounces)


about 6 cups winter tomato sauce


a 15-ounce container ricotta cheese





Make meatballs:


In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.





Preheat oven to 375掳F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.





In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.





Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.





Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.





Serves 6 to 8.
Turkey Meatballs


INGREDIENTS





* 2 (1 ounce) envelopes dry onion soup mix


* water as needed


* 2 pounds ground turkey


* 1 (6.8 ounce) package beef flavored instant rice mix (e.g. Rice A Roni)


* 2 eggs, beaten





DIRECTIONS





1. In slow cooker, combine onion soup mix with enough water to fill slow cooker halfway. Set slow cooker to 350 degrees F (175 degrees C) until soup boils.


2. Meanwhile, to make meatballs: In a large bowl combine turkey with rice and flavoring mix and mix together; then add egg beat and mix well. Form mixture into 2 inch balls and brown in a large skillet over medium high heat.


3. Once soup is boiling, add browned meatballs to slow cooker and cook for 3 hours on medium setting, 6 hours on low setting.