virgo152
Senior Cook
I made turkey meatballs and cooked them in the oven but they had so much fat on them. I think I'm going to put them in the pot next time.
Any suggestions
Any suggestions
Turkey Meatballs
- Thread starter virgo152
- Start date
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Andy M.
Certified Pretend Chef
That's surprising. Turkey is very lean. What wlse did you put in them.
virgo152
Senior Cook
bread crumbs, cheese, egg, and onion
Andy M.
Certified Pretend Chef
Are you sure it was fat? It could have been just juices from the turkey and onion.
virgo152
Senior Cook
I did cook it for 25 minutes. I wonder if it should of been cooked longer.
I use ground turkey all the time to make meatloaf and kababs (the kind made of ground turkey) and the Purdue packet says 7Grams of fat and I have never had issues with grease when I bake them.
I normally mix it with ginger, garlic, spices, herbs, egg, fresh bread crumbles and onions. I skewer them and bake them in the oven and cook them for atleast 45 minutes. They release a lot of liquid (it's liquid from the meat and onions) but that's just juices and not grease.
I believe 25 minutes for small meatballs may be sufficient but it may be juices and not grease what you are seeing being released.
I normally mix it with ginger, garlic, spices, herbs, egg, fresh bread crumbles and onions. I skewer them and bake them in the oven and cook them for atleast 45 minutes. They release a lot of liquid (it's liquid from the meat and onions) but that's just juices and not grease.
I believe 25 minutes for small meatballs may be sufficient but it may be juices and not grease what you are seeing being released.
virgo152
Senior Cook
I probably should of cooked them longer. I made big meatballs. Thank you.
I am still learning.
I am still learning.
Andy M.
Certified Pretend Chef
virgo, another time, try browning the meatballs in a skillet then add them to the sauce to finish cooking. That way, both the meatballs and the sauce taste better.
jennyema
Chef Extraordinaire
BreezyCooking
Washing Up
I'm thinking you were right when you said that perhaps your meatballs might have been too large for the baking time.
I make turkey meatballs all the time & always line them up & bake them on a shallow-rimmed baking sheet @ 350 degrees for 25-30 minutes. They always come out fine & there is little to no grease. Some juices, yes; grease, no.
However, the meatballs I form are just slightly smaller than a golf ball. If you make yours larger, just bake them longer - maybe 40-45 minutes. No need to skillet-cook them first.
I make turkey meatballs all the time & always line them up & bake them on a shallow-rimmed baking sheet @ 350 degrees for 25-30 minutes. They always come out fine & there is little to no grease. Some juices, yes; grease, no.
However, the meatballs I form are just slightly smaller than a golf ball. If you make yours larger, just bake them longer - maybe 40-45 minutes. No need to skillet-cook them first.
Virgo, I made RR's Super-Size Turkey Meatballs & they turned out great. See if this is a recipe you might want to try:
Super-Size Turkey Meatballs with Spinach and Cheese
Super-Size Turkey Meatballs with Spinach and Cheese
Actually, according to the U.S. Department of Agriculture, 95% lean ground beef is lower in saturated fat (5 grams per 3 ounce serving) than ground turkey (11 grams per 3 ounce serving). Now, if you buy ground turkey breast, which is all white meat and much more expensive, that would be less than 1 gram of saturated fat per 3 ounce serving.
BreezyCooking
Washing Up
Whatever. I was just trying to give the OP a possible reason for her question - not to change her eating habits or ingredients.
I rarely use ground turkey breast because I find it too lean for most recipes. Regular ground turkey works just fine. I also regularly use ground turkey because my husband doesn't eat red meat or red meat products, & hasn't for 40 years now.
Not to mention you rarely hear about people dying from eating ground turkey - unlike ground beef.
I rarely use ground turkey breast because I find it too lean for most recipes. Regular ground turkey works just fine. I also regularly use ground turkey because my husband doesn't eat red meat or red meat products, & hasn't for 40 years now.
Not to mention you rarely hear about people dying from eating ground turkey - unlike ground beef.
I wasn't trying to change anyone's eating habits. As a nutritionist, I only do that if they pay me to do it. What I was trying to do is dispell the idea that ground turkey is leaner than ground beef and therefore should not produce fat when cooked. Obviously, at 11 grams per 3 ounce serving, cooking turkey meatballs will definitley produce a visible amount of fat.
I knew a guy that was killed in a turkey farm stampede once. Does that count?
BreezyCooking
Washing Up
LOL - no, turkey stampedes don't count - LOL!
Since I'm not a nutritionist, I bow to your knowledge, but will say that I've been using ground turkey in virtually any & every recipe calling for ground meat (beef, pork, lamb) for many years now & have never seen any appreciable amount of fat drain out of it. In fact, I frequently add fat to it in the form of extra-virgin olive oil, or dotting burgers with butter, to keep it from drying out.
Since I'm not a nutritionist, I bow to your knowledge, but will say that I've been using ground turkey in virtually any & every recipe calling for ground meat (beef, pork, lamb) for many years now & have never seen any appreciable amount of fat drain out of it. In fact, I frequently add fat to it in the form of extra-virgin olive oil, or dotting burgers with butter, to keep it from drying out.
QSis
Washing Up
Oh, amy, I haven't compared them word for word, but I think the one you posted is the same or similar to this RR recipe Florentine Meatballs Recipe: Recipes: Food Network
which I LOVE and have made a bunch of times!
I'm telling you, this recipe makes you look BRILLIANT to whomever you are serving it!
Lee
Oh, amy, I haven't compared them word for word, but I think the one you posted is the same or similar to this RR recipe Florentine Meatballs Recipe: Recipes: Food Network
which I LOVE and have made a bunch of times!
I'm telling you, this recipe makes you look BRILLIANT to whomever you are serving it!
Lee
YAY! I was hoping you would see this post, Lee. I remember you liked them as much as I did. Are they the same? I shared the first one, cause I saved the yummy pic that went with.
virgo152
Senior Cook
Well I made them again and they taste much better.
StirBlue
Head Chef
I read that the ground poultry products have fatty skin ground into it so it is not just a ground poultry breast. Wouldn't ground turkey more likely be the dark meat since they market turkey breast?
