"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-06-2008, 05:05 PM   #1
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
Turkey Meatballs

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

__________________

virgo152 is offline   Reply With Quote
Old 01-06-2008, 05:08 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,645
That's surprising. Turkey is very lean. What wlse did you put in them.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-06-2008, 05:09 PM   #3
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
bread crumbs, cheese, egg, and onion
virgo152 is offline   Reply With Quote
Old 01-06-2008, 06:15 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,645
Are you sure it was fat? It could have been just juices from the turkey and onion.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-06-2008, 06:22 PM   #5
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
I did cook it for 25 minutes. I wonder if it should of been cooked longer.
virgo152 is offline   Reply With Quote
Old 01-06-2008, 07:59 PM   #6
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
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.
Yakuta is offline   Reply With Quote
Old 01-06-2008, 08:03 PM   #7
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
I probably should of cooked them longer. I made big meatballs. Thank you.

I am still learning.
virgo152 is offline   Reply With Quote
Old 01-06-2008, 08:14 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,645
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-07-2008, 10:21 AM   #9
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,021
Quote:
Originally Posted by Andy M. View Post
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.

I agree. Also, agree that you'll see very little grease with turkey meatballs.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-07-2008, 11:16 AM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.
BreezyCooking is offline   Reply With Quote
Old 01-07-2008, 11:34 AM   #11
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
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
*amy* is offline   Reply With Quote
Old 01-07-2008, 02:29 PM   #12
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
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.
Caine is offline   Reply With Quote
Old 01-07-2008, 02:30 PM   #13
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.
BreezyCooking is offline   Reply With Quote
Old 01-07-2008, 03:32 PM   #14
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by BreezyCooking View Post
Whatever. I was just trying to give the OP a possible reason for her question - not to change her eating habits or ingredients.
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.

Quote:
Originally Posted by BreezyCooking View Post
Not to mention you rarely hear about people dying from eating ground turkey - unlike ground beef.
I knew a guy that was killed in a turkey farm stampede once. Does that count?
Caine is offline   Reply With Quote
Old 01-07-2008, 03:44 PM   #15
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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.
BreezyCooking is offline   Reply With Quote
Old 01-07-2008, 04:29 PM   #16
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Quote:
Originally Posted by *amy* View Post
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
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
QSis is offline   Reply With Quote
Old 01-07-2008, 04:52 PM   #17
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by QSis View Post
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.
*amy* is offline   Reply With Quote
Old 01-12-2008, 07:20 PM   #18
Senior Cook
 
Join Date: Dec 2007
Location: Massachusetts
Posts: 140
Well I made them again and they taste much better.
virgo152 is offline   Reply With Quote
Old 01-12-2008, 09:10 PM   #19
Head Chef
 
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
Quote:
Originally Posted by Caine View Post
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.
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?
__________________

__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
StirBlue is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×