by recipelover » Mon May 19, 2008 1:12 pm
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
Tzatziki Sauce
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 onion
1 bell pepper
1 lb mushrooms
2 zuccini
1 lb ground turkey breast (or lean ground beef)
2 cloves garlic
salt
italian herbs
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
pepper
1.Remove the sausage from the casings by making a slit in the casing and pushing the sausage out. It’s kind of nasty but it goes fairly quickly. Mix with ground beef ‘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 you’re forming the balls. It makes them form more easily and release from your hands (you’ll see what I mean...
3.Bake at 350°F for 15 to 20 minutes, then turn the meatballs over and continue baking for another 15 or so minutes, or until they’re nicely browned and reach an internal temp of at least 165°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.
