Copying in some recipes to combine several links into one:
Mini Greek Meatballs, P1 [posted by r3drobin]
1 pound lean ground beef or ground turkey breast
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese (measure after crumbling finely)
2 cloves garlic, minced
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried oregano
4 tsp. red wine vinegar
1/4 tsp. fresh ground black pepper
2 tsp. Greek seasoning
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well.
Turkey Meatballs and Vegetables, P1 [posted by innisfree]
1 can of tomato sauce (no added sugar)
1 bell pepper
1 lb mushrooms
1 lb ground turkey breast (or lean ground beef)
2 cloves garlic
Make the meatballs and either bake them up or saute them. Then in a large pan mix all ingredients and simmer until vegetables are tender.
Meat & Veggie Balls (ph 1) [posted by lockumup88]
2 lbs Jennie-o turkey breakfast sausage
1 lb VERY lean ground beef
2 eggs or their equivalent in egg substitute
1/4 cup minced onion
1/4 cup minced bell pepper
1/4 cup coarsely chopped mushrooms
1.Remove the sausage from the casings by making a slit in the casing and pushing the sausage out. Itâ€™s kind of nasty but it goes fairly quickly. Mix with ground beef â€˜til mostly combined, then add all other ingredients and combine well.
2.Form into small balls (about two tablespoons of the mixture per ball) and place on a broiler rack sprayed with non-stick spray. The turkey sausage is sticky and weird, so I recommend keeping the meat mixture cold and a bowl of cold water to dip your hands into while youâ€™re forming the balls. It makes them form more easily and release from your hands (youâ€™ll see what I mean...
3.Bake at 350Â°F for 15 to 20 minutes, then turn the meatballs over and continue baking for another 15 or so minutes, or until theyâ€™re nicely browned and reach an internal temp of at least 165Â°F.
Freeze separately on a cookie sheet, then stick them in a freezer bag using 1 or 2 as a serving as you need them.
Italian Meatballs w/Peppers, P2 [posted by devon25]
1 lb. ground turkey breast (or lean ground beef)
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1 can (12 fl. oz.) CARNATION Evaporated Fat Free Milk, divided
4 teaspoons all-purpose flour/*Could probably use corn starch
2 cups hot cooked rice/*use brown rice
Chopped fresh parsley
COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
ADD bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley
Last edited by recipelover
on Mon May 19, 2008 4:40 pm, edited 1 time in total.