Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.
The Meatball: A Popular Food in Most Cultures
Meatballs are a comfort food in most cultures. Served with pasta, potatoes, or rice, with or without sauce, meatballs are baked, steamed, or fried to perfection.
In American culture, a traditional meatball is most often cooked with Italian seasonings and served with marinara sauce, atop a mound of spaghetti. It takes a great cook to perfect a particular method for making the perfect meatball.
My talented Aunt Jenny is such a cook. I recall enjoying her turkey meatballs as a teenager and later learning how to cook them. Aunt Jenny was known for watching cooking shows and keeping up with the latest recipes and gadgets used to prepare the best American dishes.
Despite her Jamaican heritage, Aunt Jenny always had a knack for preparing food outside of our culture. Her favorite dishes were lasagna, checkerboard cakes, and meatballs made with ground turkey and V-8 Vegetable Juice, also known as tomato juice.
Juicy Turkey Meatballs Made with Vegetable Juice
The secret to making the juiciest meatballs lies in the method of preparation. I have found that the slow cook method, using organic tomato/vegetable juice, keeps the ground turkey meatballs moist while locking in the flavorful herbs and seasonings.
Each bite is remarkable, with a tenderness surrounded by a thickened tomato sauce rendered by the special ingredients. Those ingredients include grated Parmesan cheese and bread crumbs which produce a taste and consistency like no other meatball.
The following recipe will serve a large family or dinner party. As I share this recipe with my own special touches, I express much love and gratitude to my Aunt Jenny for taking the time to cook these turkey meatballs for our family. It soon became one of my favorite dishes to prepare and eat.
Read More From Delishably
- 2 packages ground turkey, 93% lean, 16 to 19 ounce each
- 2 eggs
- 1 vegetable/tomato juice, organic store brand, 46 ounce
- 1/2 cup bread crumbs, plain, unseasoned
- 1/2 cup grated Parmesan cheese, Kraft brand
- 1 cup sweet onions, finely chopped
- 1/2 cup sweet green pepper, finely chopped
- 1/2 cup mushrooms, white cap, finely chopped
- 1/4 cup parsley, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Sazon seasoning, packet without annatto
- 1 teaspoon Spike salt-free seasoning
- 1/2 teaspoon ground black pepper
- 1 Tablespoon garlic powder
- 1 teaspoon thyme leaves
- 2 Tablespoons barbeque Sauce, hickory or honey flavor
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon ground cayenne pepper
- 1 Tablespoon sugar
- 1/4 cup grated Parmesan cheese
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
30 meatballs (2-in size) Serves 6 to 8 people
- Safely thaw frozen ground turkey, break up into a large mixing bowl. Crack eggs onto ground turkey, add bread crumbs, 1/2 cup Parmesan cheese, onion, green pepper, mushrooms, and parsley. Gently mix with spoon evenly spreading ingredients.
- Add to mixture Italian seasoning, Sazon, Spike, black pepper, garlic powder, thyme, barbeque sauce, and Worcestershire sauce. Gently blend all ingredients, spreading herbs and spices evenly throughout the ground turkey mixture.
- Pour entire bottle of vegetable juice into a large Dutch oven pot. Add cayenne pepper, sugar, and 1/4 cup Parmesan cheese. Stir and let the juice heat slowly under low heat while you form the meatballs. Finish forming all meatballs before adding them to the juice for even cooking.
- Form meatballs gently with mashing the ground turkey to keep them moist, yet firm. Meatballs should be at least 2 inches in diameter. Place them in a separate container as they are formed.
- Drop each meatball into the warmed vegetable juice, one at a time, spreading as evenly as possible around the pot. The last few will sit on top of those on the bottom. Using pot handles, gently shake the pot until meatballs are covered with the juice. Cover, turn heat to medium-low, simmer for 20 minutes.
- Meatballs should retain their size after cooking with a moist consistency. The juice will thicken upon standing and cooling, making a nice sauce. Serve with your choice of pasta, rice or bread.
Nutritional Analysis of Recipe
Good Points: Very high in Vitamins A, B6, and C
Bad Points: High in cholesterol and sodium
Classic Commercial About Spicy Meatballs
Thank you for rating this recipe:
© 2013 Janis Leslie Evans