Subj : Melissa Clark Top 50 - 11
To   : All
From : Dave Drum
Date : Mon Sep 23 2024 06:02 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Turkey Meatballs In Tomato Sauce
Categories: Poultry, Breads, Vegetables, Herbs
     Yield: 5 servings

   1/2 c  Grated Parmesan cheese, more
          - for serving, if desired
   1/2 c  Panko or other plain dried
          - bread crumbs
   1/4 c  Minced onion
   1/4 c  Chopped chives or basil
     2 cl Garlic; grated on a
          - microplane or minced
 1 1/2 ts Kosher salt
   1/2 ts Black pepper
   1/2 ts Dried oregano
       pn Red pepper flakes (opt)
 1 1/2 lb Ground turkey; very cold
     1 lg Egg; beaten
     3 tb Extra-virgin olive oil; more
          - as needed
     3 c  Marinara sauce; more to
          - taste

 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" 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.

 By: Melissa Clark

 Yield: 28 meatballs, 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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