Classic Homemade Turkey Meatballs with Spaghetti

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It’s been a while since I last posted but there is so much material I have stocked up that I hope it makes up for my absence.

After coming back from my 2 month long relaxing India trip, I am really pumped up to try new things at home. Both me and my husband are really fond of meatballs. It’s one of our staples that we like to have at least once a week. My husband generally avoids red meat so we mostly go for Aidell’s caramelized chicken meatballs from Costco. I always had the impression that meatballs are very complicated to make at home, but surprisingly they are pretty easy and I got them right on my first try (which is a very rare event..:P).

So here is the process-

Total time: 40-45mins

Makes 25-30 meatballs depending on the size.

Ingredients:-

Meatballs

  • 3/4 cup plain breadcrumbs
  • 1/2 cup finely grated Parmesan, plus more for serving
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup whole milk, at room temperature
  • 1 tablespoon ketchup, optional
  • 1 tablespoon tomato paste
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1.5 pound ground dark turkey meat
  • Extra-virgin olive oil, for drizzling

Sauce

  • 2 tbsp extra-virgin olive oil
  • 4-5 cloves garlic minced
  • 1 large onion, finely chopped
  • 1 teaspoon salt, plus more to season
  • 1/2 teaspoon freshly ground black pepper, plus more to season
  • 3/4 cup chopped fresh basil
  • 2 teaspoons finely ground fennel seeds
  • 2 teaspoons dried oregano
  • 1.5 cup tomato puree
  • 1/2 cup low-sodium chicken broth

Recipe:-

For the meatballs:

  1.  Preheat the oven to 400 degrees F. In a large bowl, combine the breadcrumbs, parmesan, basil, parsley, milk, ketchup, tomato paste, salt, pepper, eggs, garlic and onions. Mix well using a spatula. Add the ground turkey. Gently mix all the ingredients using your fingers until thoroughly combined.
  2. Form the meat mixture into balls (25-30 meatballs approximately). Place the meatballs on a nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15-20 minutes.

For the tomato sauce:

  1. Heat the olive oil in a deep skillet over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and tomato puree. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining basil. Adjust the seasoning with more salt and pepper if desired.
  2. Add the meatballs to the tomato sauce and simmer until the meatballs are heated through. Thin the sauce with chicken stock, 1/4 cup at a time.
  3. Serve with grated Parmesan alongside and some slices of freshly toasted french bread.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe.html

KASHMIRI KOFTE (MEATBALLS)

DSC_6684 Kashmiri kofte…One of my all time favortite dishes, I used to bug my dad every other day to make it for me. He makes it from scratch including the meat balls. I’ve made the mine quite simple by using readymade meatballs, which are very easily available here in the US. I was quite skeptical in using them as I didn’t want to compromise the flavor of the dish but it turned out to be even better and tastier with them (though obviously not as good as my dad’s). You can try making the meat balls too…but when you already have a delicious alternative, I would say use it as it saves a LOT of time. So here is my dad’s secret recipe which am about to share with you, here it goes:

Ingredients:

  • 8-12 meat balls
  • pinch of asafetida(hing)
  • 1-tbsp Vegetable oil
  • 2-tbsp greek yogurt
  • 1-tsp ginger paste
  • 6-7 cashews
  • 1-1/2 tsp garam masala
  • 1-tsp ground fennel
  • 2-tsp kashmiri lal mirch (red chili powder)
  • salt to taste
  • 4-5 cups water

Method:

  1. Heat vegetable oil in a heavy bottomed pan. In a small bowl, take around 2tsp water and dissolve hing and red chili in it. Add this mix to the oil and let it saute for a minute on medium heat.
  2. Add the ginger paste and yogurt and let it cook till the oil separates. In the meanwhile make a paste of the cashews in the mixer by adding very little water.
  3. Add the cashew paste to the pan and then add garam masala and salt. (Add salt carefully since the meatballs are already salted)
  4. When the mix starts turning brown, add meat balls and water and let it cook.
  5. Once the meatballs are slightly cooked add ground fennel and let the gravy simmer for 7-8 minutes.
  6. Turn off the heat and let it sit for 5 mins.
  7. Serve hot with rice.

(NOTE: Please use Kashmiri Lal mirch only, otherwise you wouldn’t get the right flavor and the color.) The magic of this recipe is that it has very few ingredients, but it still bursts with flavor.