Turkey Meatballs

This recipe is another classic from The Joy of Cooking. It can also be made into chicken meatballs or turkey/chicken loaf, which is equally as delicious.

I used ketchup instead of tomato paste because I always have that around an am not willing to open a can of tomato paste for 1 tablespoon.

Turkey Meatballs
from The Joy of Cooking

1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground turkey or chicken
1 large egg
1/4 cup grated parmesan
2 tablespoons milk
2 tablespoons dry bread crumbs
1 tablespoon tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1/2 cup cornmeal
2 tablespoons olive oil

1. Heat 1 T. olive oil in a skillet over medium heat.
Add chopped onion and garlic and cook, stirring for 5 to 7 minutes.

2. Transfer onion and garlic to a medium bowl and add ground turkey, egg, Parmesan cheese, milk, bread crumbs, tomato paste, basil, salt and pepper and thoroughly combine*.

3. Make into 1-inch meatballs and roll in cornmeal.

4. Heat 2 T. olive oil in a large heavy skillet over medium-high heat.
Add the meatballs and cook until brown, about 10 minutes (internal temperature should be at least 165 degrees).


5. Serve with a vegetable or pasta and tomato sauce.

*To make turkey loaf, transfer the mixture to a lightly oiled 8x4-inch or 8 1/2x4 1/2-inch loaf pan and bake at 350 degrees until the center feels firm when pressed, about 35 minutes (internal temperature should be at least 165 degrees). Let stand for 10 minutes before cutting and serving.

Classic Swedish Meatballs

A less-than-healthy comfort food, Swedish meatballs bring up memories of church suppers and big family dinners. Although these take a while to prepare, they are simple, delicious, and definitely worth the effort.

Swedish Meatballs
from the Better Homes and Gardens New Cookbook

Ingredients
1 egg, beaten
1/4 c. milk
3/4 c. soft bread crumbs (1 slice)
1/2 c. finely chopped onion (1 medium)
1/4 c. snipped fresh parsley (I used approx. 1 T. dried)
1/4 t. black pepper
1/8 t. ground allspice or nutmeg (I used nutmeg)
8 oz. ground beef or veal (I used beef)
8 oz. ground pork or lamb (I used pork)
1 T. butter or margarine
2 T. all-purpose flour
2 t. instant beef bouillon granules
1/8 t. black pepper
2 c. milk
3 c. hot cooked noodles (I used egg noodles)
Snipped fresh parsley for garnish (optional)

Step 1. In a large bowl combine the egg and 1/4 c. milk. Stir in bread crumbs, onion, parsley, 1/4 t. pepper, and allspice. Add the meats and mix well. Shape into 30 meatballs.
Step 2. In a large skillet cook half the meatballs at a time in hot butter over medium heat, for approx. 10 minutes until the meatballs reach 160 F, turning to brown evenly. Remove meatballs from the skillet and drain on paper towels. Reserve pan drippings, adding cooking oil if necessary to make 2 T.
Step 3. Stir flour, bouillon, and 1/8 t. pepper into drippings. Stir in 2 c. milk. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 1 minute more. Return meatballs to skillet and heat through. Serve over noodles. If desired, sprinkle with additional parsley.

The first time I made these I was surprised by how good they are, as was my husband. They remind me of going to Harvest Supper at church when I was a kid and scarfing down meatballs and mashed potatoes and gravy. The plain meatballs also make an excellent appetizer with the dipping sauce of your choice. Enjoy!