Best 4 Bombay Turkey Meatballs Recipes

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Tantalize your taste buds with the exotic flavors of Bombay Turkey Meatballs, a delectable dish that fuses the vibrant spices of India with the classic comfort of meatballs. This culinary creation combines ground turkey, a lean and flavorful protein, with an aromatic blend of spices that transport you to the bustling streets of Mumbai. These tender meatballs are simmered in a rich and flavorful tomato-based sauce, infused with ginger, garlic, cumin, coriander, and a touch of heat from chili peppers. Served with fluffy basmati rice, Bombay Turkey Meatballs offer a delightful balance of flavors and textures, making them a perfect weeknight dinner or a special occasion feast. Additionally, the article features a collection of diverse recipes, including a zesty Green Goddess Dressing, a refreshing Cucumber Salad, and a decadent Chocolate Mousse, providing a complete and satisfying meal experience.

Let's cook with our recipes!

THE BEST TURKEY MEATBALLS



The Best Turkey Meatballs image

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  • Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  • Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

TURKEY MEATBALLS



Turkey Meatballs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 green onion, thinly sliced
1 minced clove of garlic
1 egg, lightly beaten
1-ounce fresh bread crumbs
2 tablespoons grated Parmesan cheese, plus extra to serve on the side for grating
1 pound ground turkey or chicken
5 tablespoons olive oil
2 cups tomato sauce (recipe above)
1 pound perciatelli pasta
Salt and pepper to taste
Parmesan cheese-to serve on the side for grating

Steps:

  • Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

BOMBAY TURKEY MEATBALLS



Bombay Turkey Meatballs image

This recipe came from a book called "The Meatball Cookbook Bible", slightly modified to suit our tastes. These different and delicious curry-flavored meatballs are a real treat!

Provided by loof751

Categories     Poultry

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2/3 cup plain nonfat yogurt
1/4 cup pine nuts
2 tablespoons oil
2 garlic cloves
1 egg
2 tablespoons milk
2 slices white bread
1/2 cup dried apricot
2 springs parsley
1 tablespoon curry powder
1 1/2 lbs ground turkey breast
2 teaspoons cumin
1 medium tomatoes
salt and pepper
cooking spray

Steps:

  • Place the yogurt in a strainer and place it over a medium bowl. Shake a few times, then let sit for 30 minutes. Pour the liquid out of the bowl; put the remaining yogurt into the bowl and set aside.
  • Mince the garlic. Chop the apricots, parsley, and tomato. Break the bread into small pieces.
  • Toast the pine nuts in a small skillet over medium heat; remove from the skillet. Add the oil and heat over medium high heat; saute the garlic for several minutes until soft.
  • Whisk egg and milk in a mixing bowl. Add the bread, apricots, parsley, and curry powder. Mix well.
  • Add the garlic (with oil), pine nuts, and turkey to the mixing bowl. Season with salt and pepper. Mix well. Shape mixture into 1 1/2 inch balls.
  • Line a baking sheet with foil and spray with cooking spray. Arrange meatballs on pan and spray tops of meatballs with cooking spray.
  • Bake at 450 degrees for 12-15 minutes.
  • Combine the cumin with the yogurt in a small bowl and whisk until combined. Fold in chopped tomato.
  • Serve the meatballs with the yogurt sauce.

Tips:

  • Use fresh ground turkey for the best flavor and texture.
  • Add vegetables like onion, garlic, and bell pepper to the meatballs for extra flavor and nutrition.
  • Use a variety of spices, such as cumin, coriander, and garam masala, to give the meatballs a complex flavor.
  • If you don't have time to make your own spice blend, you can use a store-bought garam masala.
  • Serve the meatballs with a variety of dipping sauces, such as tzatziki sauce, raita, or chutney.

Conclusion:

Bombay turkey meatballs are a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. They are a great way to use up leftover turkey and are also a healthier alternative to traditional beef or pork meatballs. Serve them with your favorite dipping sauce and enjoy!

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