Mary learned to cook at her mother's knee. She likes to share recipes for some of the old-fashioned dishes she still serves her family.
Is Turkey Really Better For Us Than Beef?
Like so many health-conscious people, I am trying to feed my family more turkey and chicken in an effort to cut back on beef. I have done some research comparing turkey versus beef, and this is what I found: If weight loss or eating less fat is on your mind, turkey is definitely the way to go. But if you're trying to get more protein or potassium in your diet, you'll want to choose regular beef. Surprisingly, turkey is slightly higher in cholesterol, so if that's an issue, there's another reason to go for the beef.
Use a Good Seasoning in the Turkey Meatballs
My recipe uses ground turkey. I have found turkey does not have as much flavor as ground beef, so I advise using seasoning to boost the flavor. I use the famous Chef Emeril’s “Original Essence” seasoning. As he says on the label, this seasoning is a blend of spices and herbs to complement any meat, fowl, veggies, and pasta.
You can find many packets of seasonings in the market that are made for chicken, and that would work well in this recipe, too.
If I were making these meatballs for only me, I would add lots of minced onion and fresh garlic, but my family does not share my love for onion and garlic, so I leave it out.
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Ingredients for Meatballs
- 1 1/2 Lb. Turkey, Ground
- 1/2 Cup Whole Milk Ricotta Cheese
- 2 Eggs, Slightly beaten
- 1 Tablespoon Whole Milk
- 1/2 Cup Seasoned Dry Bread Crumbs
- 1 Tablespoon Olive Oil, To brush over the Meatballs
- 1 Recipe White Sauce
- 2 Tablespoons Emeril's Seasoning or Other Good Seasoning
- In a large bowl, mix together the turkey, ricotta, eggs, milk, and seasoning. I take off my rings and mix with my bare hands!
- I have a small cookie dough scoop that is perfect to make a 1 1/2 inch meatball. They can also be rolled between your palms.
- Place the meatballs on a prepared cookie sheet. I use Pam on the cookie sheet.
- Brush each meatball with olive oil.
- Bake at 350 degrees for 15 minutes or until cooked through. I take one meatball out after 10 minutes and cut it open to make sure it has cooked through.
- Transfer the meatballs to the white sauce you have prepared and stir to cover all the meatballs.
- When you are ready to serve the meatballs, place them on a plate and garnish with some parsley.
- Serve the meatballs with a good garlic bread and a green salad.
Every Good Cook Should Know How to Make a Lump-Free White Sauce!
White sauce (also known by its french name, béchamel) is a simple but versatile sauce that's often one of the very first recipes taught to aspiring chefs. I have used this sauce for years.
My children loved D.V.O.T. Ever heard of that dish? You just add dried beef to the sauce. On its own, it's a fine addition to a variety of dishes like chicken and vegetables, but it's also the basis for many other more complex recipes like Alfredo sauce and soufflés.
One of the most useful properties of basic white sauces is that they're so easy to modify for a wide range of purposes. For instance, if you'd like to give your sauce an added "kick," try adding red pepper. You might also try grating cheddar cheese into your sauce for a scrumptious cheesy flavor. Experiment—because its flavor is so neutral, most common ingredients complement a basic white sauce so well.
One of the first things my mother taught me was how to make a white sauce. For lunch, we would boil eggs, and serve the chopped eggs in the white sauce. This was eaten over a piece of toast.
Every good cook should know how to make a good lump-free white sauce!
After reading my recipe, please give it a rating.
Ingredients and Instructions for Making the White Sauce
You will need:
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- One teaspoon Salt
- Pepper to taste
- In a heavy-bottomed saucepan, melt the butter over low-to-medium heat on the stove.
- In a separate bowl, combine flour, salt, and pepper. Whisk this mixture into the melted butter, combining until smooth and paste-like. Work out any lumps with a wooden spoon.
- Heat over medium heat until the mixture bubbles about 1 minute.
- Slowly stir the heavy cream into the sauce. For smoothness, it's best to add a little cream at a time, or you will have lumps!
To avoid any lumps in the White Sauce, add the heavy whipping cream a small amount at the time. Stir constantly as it is added.
A good cook never serves lumpy White Sauce!
Experiment With Adding Other Ingredients in the White Sauce
One of the most useful properties of basic white sauces is that they're so easy to modify for a wide range of purposes. For instance, if you'd like to give your sauce an added "kick," try adding red pepper. You might also try grating cheddar cheese into your sauce for a scrumptious cheesy flavor.
Turkey meatballs are very good served with garlic bread and a nice green salad. I make a wonderful layered salad my family loves.
I do hope you will enjoy this recipe for turkey meatballs served in a nice creamy white sauce. Use this same recipe for ground chicken meatballs, too!
I always welcome comments. If you have any suggestions on how to improve my recipe, please add those in the comment section.
© 2015 Mary Hyatt