Meatballs with Ground Turkey and Grated Apple

I'm always thinking of different recipes for ground turkey. Serve as a side dish or on pasta. Make smaller meatballs and serve as appetizers. -Mike

Preheat the oven to 375ºF/185ºC

1 pound (455 g) organic ground turkey

2 grated organic apples, with the skins

2 Tbs. (30 g) hemp or flax seeds

chopped chives

1 Tbs. (6 g) garam masala

1 tsp. (2 g) garlic powder

2 tsp. (10 ml) sesame oil

1 1/2 tsp. (8 ml) soy sauce or gluten-free liquid amino

1 organic egg

1. In a bowl, add turkey, grated apples, hemp/flax seeds, chives, spices, soy sauce/liquid amino, sesame oil, and the egg.

2. Mix and form into meatballs.

3. Add some sesame oil to a skillet and brown them about a minute one each side. 

4. Place them to a lined baking sheet.

5. Bake for 5 minutes, then turn and bake another 5 minutes. (instead temperature for the meatball 165ºF/74ºC).

6. Remove, cover the baking sheet. Rest for 3 minutes.

Would you like to try other turkey recipes? https://veggiefernandezs.blogspot.com/search/label/turkey

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Turkey Kebabs

Kebab or kebob is a type of cooked meat dish that originates from cuisines of the Middle East. There are different types of kebabs: chicken, lamb, beef, or here we use ground turkey. Many variants are popular around the world: skewered shish kebab and doner kebab with bread. 

to rename a free...

(Arabic) كباب الديك الرومي

/kabab aldiyk alruwmii/

hindi kebapları (Turkish)

κεμπάπ γαλοπούλας (Greek)

/kempáp galopoúlas/

Makes +5 servings or

10 skewers

Preheat the oven to 425F (220C)

2 pounds (910 g) organic ground turkey

1 cup (130 g) (gluten-free) breadcrumbs

3/4 cup (95 g) chopped parsley

10 ounces (285 g) frozen organic spinach, thawed and squeezed dry

1/2 cup (65 g) feta or diary-free goat cheese

1 organic egg

1 chopped organic shallot

1 Tbs. (9 g) dried oregano and cumin

2 chopped organic garlic cloves

pinch or two cayenne pepper and black pepper

3 Tbs. (45 ml) olive oil

10 thick wooden skewers soaked in water for 20 minutes

tzatziki sauce and hummus (see below)

1. Combine all the ingredients except the oil. Mix well.

2. With damp hands, mode the meat around the skewer into a sausage shape, about 5 inches x 2 inches (13 cm x 5 cm).

3. Brush kebabs with oil and bake on a foil lined baking sheet for 25-33 minutes, until meat temperature of 165F (74C).

4. Serve with tzatziki sauce and hummus.

Tzatziki: https://veggiefernandezs.blogspot.com/2015/02/tzatziki-cucumber-and-yogurt-sauce.html

Basic Hummus: https://veggiefernandezs.blogspot.com/2015/12/basic-hummus.html

Avocado Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/6346402993640965540

Summer Hummus: https://veggiefernandezs.blogspot.com/2020/06/summer-hummus.html

Green Curry Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/4389248087235995881

Hummus: Yogurt and Roasted Red Peppers: https://veggiefernandezs.blogspot.com/2020/01/hummus-yogurt-and-roasted-red-peppers.html

Ethiopian Hummus: https://veggiefernandezs.blogspot.com/2016/08/ethiopian-hummus.html

Black Bean Hummus: https://veggiefernandezs.blogspot.com/2016/05/black-bean-hummus.html

White Bean and Lemon Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/1120380645890042999

Turkish Humus: https://veggiefernandezs.blogspot.com/2019/09/turkish-humus.html

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Turkey Tostadas

Tostada is the name for many Mexican dishes and other parts of Latin America, which has toasted tortilla as the main base. 

Tostadas de pavo (Spanish)

Serves 6

Preheat the oven to 350F (175C)

6 organic corn tortillas

1 1/2 pounds (680 g) organic ground turkey

2 ounce (60 g) taco seasoning mix*

3/4 cup (180 ml) water

organic refried beans, heated

1 or 2 each organic chopped: avocado & tomato

each: organic shredded: lettuce & (dairy-free) cheese

sliced organic green onions

organic sour cream or (dairy-free) yogurt

uno 1. Spray both sides of tortillas with cooking spray.

dos 2. Place on a cookie sheet and bake 10 minutes or until lightly browned.

tres 3. Brown the turkey over medium heat, stir, and drain liquid.

cuatro 4. Stir in the taco seasoning and water.

cinco 5. Spread beans over baked tortillas. 

seis 6. Cover the beans with the cooked turkey mixture, avocado, tomato, cheese, and lettuce.

siete 7. Top with green onions and sour cream/yogurt.

*homemade taco seasoning 

1 1/4  tsp. (6,2 ml) each: garlic powder, around cumin, onion powder

1 tsp. (5 ml) each: chili powder, oregano

to taste each: red pepper flakes, paprika, black pepper 

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Chili with 3-Beans and Ground Turkey

 I used a can of 3-beans, easy, no buying different cans of beans, add the ground turkey and dinner is ready. The leftovers, I used to fill portabello mushrooms the following night.

Chile con tres frijoles y pavo molido (Spanish)

Serves 3 

1 Tbs. (15 ml) 0live oil

1 pound (455 g) organic ground turkey

chopped organic onion

minced organic garlic

1 can (15 ounce/430 g) organic 3-bean, rained

1 1/2 cups (360 ml) organic chicken broth

can of chopped green chiles, drained

1 Tbs. (15 g) ground cumin

1 tsp. (5 g) each: paprika and oregano

1/4 tsp. (1,25 g) cayenne peper

(dairy-free) cheese

organic lime juice, to taste

garnish organic sliced: green onion, radishes, avocado, and cilantro/parsley

1. Heat the oil in saucepan over medium-high heat.

2. Add the ground turkey, cook, and still.

3. Add the remaining ingredients, except garnishes.

4. Bring to a boil over medium-hight heat, lower to simmer, cook for 25-30 minutes.

5. Serve in bowls garnish the tops. 

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¿Mashed Potato Tacos?

Though the idea comes from Los Angeles, California, if you like mashed potatoes and tacos, try this combination.

Tacos de puré de papa (Spanish)

Serves 3 or 4

A. Tacos:

2 pounds (900 g) organic potatoes, peeled and cut into 1-inch (2,5 cm) chunks

2 Tbs. (30 g) organic (dairy-free) butter

2 minced organic garlic cloves

1 tsp. (5 g) chili powder

1 1/2 tsp. (3 g) ground cumin

1/2 cup (120ml) olive oil

organic corn tortillas

shredded organic red cabbage

1/2 cup (75 g) crumbled (dairy-free) cheese or Mexican cotija

fresh cilantro or parsley leaves

organic lime wedges

optional (use organic)

• sliced avocado
• chopped spinach
• plain (dairy-free) yogurt
• sautéed cactus or raw nopales 
• (refried) beans
• cooked fish or shrimp
• cooked slips of chicken
• hot sauce
• sliced radish
• jalapeños
• guacamole
• cooke (Spanish) rice
• ground meat: beef, chicken, pork, turkey
• etc.

1. Boil water over high heat in a large pot.

2. Add the potatoes and boil for 20-25 minutes or until they are fork tender.

3. Drain and transfer to a large bowl.

4. Melt the butter in a the pot used for cooking the potatoes over medium-high heat.

5. Sauté the garlic for 30 seconds.

6. Add the potatoes, cumin, chili powder, and mash the potatoes until creamy and smooth.

7. Cook each taco .

 (a) Heat the oil in a large nonstick skillet over medium-high heat. Spread about 1/4 cup (53 g) of mashed potatoes on one side and fold. Cook for 2 minutes per side.

  (b) in the oven, 300F/150C, bake about 15-20 minutes, add the potatoes later.

  (c) in the microwave a little longer, add the potatoes later.

B. Pico de Gallo:

3/4 cup (115 g) organic cherry tomatoes, quartered

1/4 cup (40 g) diced organic red onion.

juice of 1/2 organic lime

2 Tbs. (8 g) chopped cilantro or parsley

1. In a medium bowl, combine all the ingredients.

2. Stuff the fried tacos with cabbage, pico de gallo, cheese, cilantro/parsley, and another optional ingredients.

3. Serve with the lime wedges.

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Italian Stuffed Peppers

It is easy to put together, healthy, and you can personalize the ingredients.

Peperoni ripieni

Serves 4-8

Preheat the oven to 375F (190C)

4 organic red bell peppers

2 tsp. (10 ml) olive oil

1 pound (455 g) organic ground: chicken, port, turkey, or crumbled tofu

2 tps. (10 g) Italian seasoning

1 tsp. (5 g) garlic powder or more for taste

dash or two red pepper flakes (up tp 1/2 tsp./2,5 g)

1 can 15-ounces (425 g) organic diced tomatoes

1 1/2 cups (195 g) cooked brown rice, farro (not gluten-free), quinoa, cauliflower rice, or (gluten-free) orzo (but undercook it a little)

1 cup (dairy-free) cheese, Mozzarella, or Provolone (or mix the last two)

1/2 cup (65 g) (dairy-free) Parmesan cheese

2 Tbs. (30 g) chopped basil or more to taste

1. Lightly coat a baking dish.

2. Slice the bell peppers in half top to bottom

3. Remove the seeds and ribs.

4. Place cut side up to stuff.

5. Heat the oil over medium-high heat.

6. Add the ground meat, Italian seasoning, garlic powder, and red pepper flakes.

 (a) If using tofu, add the ingredients but they does not have to cook

7. Cook, breaking apart the meat, until it cooks throughly.

8. Drain off any excess liquid, then pour in the can of diced tomatoes and juice. 

 (a) Add the tofu.

9. Simmer for a minute.

10. Remove from the heat. Stir in the rice/farro/etc. and half of the cheese and 1/4 of the Parmesan.

11. Mound the filling inside of the peppers, then top with the remaining cheeses. Lay in the pan.

12. Pour a bit of water into the pan with the peppers, just enough barely cover the bottom of the pan.

13. Bake uncovered for 30-35 minutes until they are tender and the cheese is melted.

14. Top with basil and serve hot.

15. Keep leftovers in the refrigerator up to 4 days or in the freeze up to 3 months.

 (a) Let them thaw overnight in the refrigerator.

 (b) Cut the peppers into a few pieces first so they warm evenly.

 (c) Reheat in the oven or microwave.

Try the other stuffed pepper recipes. 

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Pomodoro Sauce over Turkey Meatballs

Salsa di pomodoro sopra le polpette di tacchino (Italian)

Pomodoro or Marinara sauce?

• Mariana is runnier, more liquidy and chunkier sauce than pomodoro.
• Mariana is more bright red and orange hues than pomodoro.
• Pomodoro can be simmer slowly for hours, hence a deeper, darker red.

I'm using homemade pomodoro sauce for these meatballs.

Serves 5
Preheat the oven to 450F (230C)

A. Pomodore Sauce:

3 Tbs. (45 ml) olive oil

1 cup (200 g) diced red onions

3 peeled and flattened cloves of organic garlic

3 cups (600 g) strained organic tomatoes

1/2 cup (120 ml) water, plus more if needed

3 sprigs of fresh basil

pinch or two of crushed red pepper flakes

1. Heat oil over medium heat.
2. Add the onions, reduce heat to medium low, stirring until soft, about 10-12 minutes.
3. Add garlic and cook 2-4 minutes.
4. Add the tomatoes, stir in the water.
5. Increase the heat to medium-high and when the sauce starts to boil, reduce to medium-low to keep it bubbling in the center of the sauce.
6. Stir in the basil and red pepper flakes. 
7. Simmer 30-40 minutes. Stir as needed.
 (a) If the sauce gets too thick, add water 1/4 cup (60 ml) at a time.
8. Remove from the heat and take out the flattened garlic and basil sprigs.

B. Turkey meatballs:
3 organic egg whites, lightly beaten
1/2 cup (100 g) chopped organic onions
1 1/4 pounds (565 g) organic ground turkey
1/2 cup (100 g) (dairy-free) Parmesan cheese
2 Tbs. (30 g) or 1 Tbs. (15 g) of dried each: chopped parsley, oregano, and basil
some garlic powder
1/2 cup (100 g) (gluten-free) dry breadcrumbs
1 tsp. (5 g) black pepper

1. Combine all the ingredients in a bowl.
2. Wet the hands and form the mixture into 10 meatballs.
3. Place them on a baking pan with small amount of water, just to coat the pan.
4. Cook for 25 minutes or until done.
 (a) Add water to the pan if needed.
5. Serve with generous dollop of sauce with a basil or parsley leaf.

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Norwegian Meatballs in Gravy

An interesting TV show on Scandinavian cooking, took me on a train ride to northern Norway. I hitched hiked there in 1965. For a change to the "beef and beef stock" in this traditional dish, I used ground turkey and vegetable stock.-Mike

Kjøttboller i Saus

Serve with boiled potatoes 

and lingonberries or cranberries on the side.

1 pounds (455 g) ground organic turkey

1-2 organic eggs

1 chopped onion

1 tsp. (5 ml) each: black pepper and allspice

½ tsp. (2,5 ml) powdered ginger

3 slices of (gluten-free) stale bread

1 cup (2,5 dl) (dairy-free) organic milk

(dairy-free) butter

3 Tbs. (40 g) (gluten-free) all purpose flour

2 cups (5 dl) organic vegetable stock

en 1. Mix the meat, ½ the onions, eggs, and spices in a bowl.
to 2. Pour in the milk, soak for a few minutes, then mix together.
tre 3. Using a spoon dipped in water to form the meat mixture into small balls.
fire 4. Fry them in the butter. Turn to brown on all sides.
fem 5. When all of the meatballs are browned, remove to a plate.
seks 6. There should be some fat in the pan. If not or very little, add a few spoons of butter. 
sju 7. Add the flour and cook until the gravy is brown, a roux.
åtte 8. Stir in the vegetable stock, a little at a time.
ni 9. Bring to a boil and thicken into a brown sauce.
ti 10. If it is not thick enough, add a little flour and stir.
elleve 11. Return the meatballs. Sprinkle the rest of the onions on top. Stir and simmer a few more minutes.

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Turkey Patties with Feta and Greens

Ground turkey does not have much of a taste, but pair with feta and greens, these patties are tasty along with a salad and other vegetables.

Makes 8 patties

Preheat the oven to 350F (175C)

1 organic beaten egg

1 minced or chopped garlic clove

4 ounces (115 g) or more feta cheese (dairy-free cheese)

½ pound (225 g) ground turkey

organic greens (spinach, radish tops, carrot tops, kale, Swiss chard, or other greens)

optional herbs that go well with turkey: taco, cajun, or poultry seasoning, celery seed, black pepper, basil, rosemary, cumin, oregano, thyme, or sage

1. Chop the greens and steam them for 15 minutes.

2. Mix all the ingredients in large bowel.

2. Form into 8 patties.

3. Spray or line a baking sheet with parchment paper.

4. Bake for 15 minutes on one side and 5 minutes on the other side.

5. We had a salad, baked potato (from the microwave), and cold beets.

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