Marinated meatballs

Name: Marinated meatballs - Nadia L.
Ingredients: 400 g ground turkey meat; 1 potato; 1 carrot; 2 eggs; 1 white onion; 5 cloves of garlic; dill; parsley; salt; pepper; Sauce: 1 cup homemade tomato juice; salt; pepper; 2 cloves of garlic; 2 bay leaves; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar with honey; a pinch of sugar; fresh or dried basil.

Meat - Marinated meatballs by Nadia L. - Recipia

Oven-marinated meatballs are one of the dishes I make quite often, especially when I feel like preparing something hearty but not too complicated. This time I used turkey meat, which I sometimes prefer because it's lighter than pork or beef. I like to add raw grated vegetables directly into the mixture – this skips a frying step and makes the result airier. Instead of frying the meatballs, I bake them, which simplifies everything and eliminates a lot of oil. Quick info Total time: approximately 1 hour and 10 minutes Preparation time: 25-30 minutes Baking time: 40 minutes Servings: 4-5 Difficulty: easy to medium Recipe type: main, ideal for family lunch or dinner Ingredients For the meatballs: - 400 g ground turkey - 1 potato - 1 carrot - 2 eggs - 1 onion - 5 cloves of garlic - dill (to taste) - parsley (to taste) - salt - pepper - white flour (for coating the meatballs) For the sauce: - 1 cup homemade tomato juice (or another simple variant) - 1 cup of water - salt - pepper - 2 cloves of garlic - 2 bay leaves - 1 tablespoon soy sauce - 1 tablespoon apple cider vinegar with honey - a pinch of sugar - basil (dried or fresh) Preparation method 1. The ground turkey is placed in a bowl. The vegetables – potato, carrot, and onion – are peeled and grated finely. The garlic is peeled and minced. The dill and parsley are chopped. 2. All these ingredients are mixed in the bowl with the meat, along with the eggs, salt, and pepper, until a homogeneous mixture is obtained. 3. A little flour is sprinkled on a plate. With wet hands, small meatballs are formed and rolled in flour. 4. The meatballs are placed on a baking tray lined with parchment paper, spaced apart. 5. The tray is placed in a preheated oven at 220°C, where it is left for about 40 minutes, or until the meatballs are browned. The time may vary depending on the oven. 6. While the meatballs are baking, the sauce is prepared: in a pot, the tomato juice, water, salt, pepper, bay leaves, one tablespoon of soy sauce, one tablespoon of apple cider vinegar with honey, and the pinch of sugar are added. 7. The sauce is simmered over medium heat, stirring occasionally, until it starts to reduce slightly. 8. The baked meatballs are added to the sauce, along with the dried or fresh basil and the two crushed garlic cloves. It is left on the heat until the sauce thickens to preference, stirring gently. 9. Finally, taste for salt and turn off the heat. Why I make this recipe often It uses ingredients I always have on hand. It doesn't involve frying, so I don't have to stand by the stove with hot oil. The meatballs are lighter and can be served warm or cold. They store well and can be reheated without issues. Tips and variations Tips - Wet hands help shape the meatballs, especially when the mixture is soft. - If the tomato juice is a bit sour, adjust with a little sugar. - For the sauce, use a wider pot so all the meatballs can fit without stacking on top of each other. Substitutions - The turkey can be replaced with chicken or a mix of chicken and pork. - The flour for coating can be replaced with breadcrumbs. - The herbs can be just dill or just parsley, to taste. Variations - You can also add a little thyme or oregano to the sauce. - You can include more vegetables in the mixture if you have them on hand. Serving ideas I serve them with mashed potatoes, polenta, or plain rice. They can also be added to a sandwich, either cold or warmed up. Frequently asked questions How finely should the vegetables be in the mixture? The vegetables should be grated on the small side of the grater so they integrate easily and don't leave large pieces in the meatballs. Can I use pre-ground meat? Yes, if you don't have time to grind at home, store-bought ground meat works, but make sure it's not too fatty. What if I don't have homemade tomato juice? You can use any simple tomato juice or even passata. It's important that it doesn't have very strong spice additives. How long should the sauce boil with the meatballs? Let it simmer until the sauce reduces and thickens, about 10-15 minutes, depending on how liquid it was initially. Can I make them with whatever I have on hand, without using all the spices? Sure, the sauce works with fewer spices, and it can be adjusted to taste. Nutritional values Approximately, one serving (out of five, including sauce) has about 280-300 kcal, 24-25 g of protein, 13-14 g of carbohydrates, 13 g of fat. Values may vary depending on the meat and how much sauce remains. The recipe is relatively balanced for a main meal. Storage and reheating They can be stored in the fridge for up to 3 days in a covered container. Reheating is done in the microwave or over low heat, directly with the sauce. Freezing is not recommended because the texture of the meatballs with grated vegetables may suffer.

Preparation

I finely chopped the turkey meat and put it in a porcelain bowl. I peeled the potato, carrot, and onion and grated them finely. I minced the peeled garlic and chopped the herbs. I added all the ingredients to the bowl, seasoned with salt and pepper, and mixed until I obtained a homogeneous mixture. I sprinkled white flour on a large plate and formed balls with wet hands to prevent the mixture from sticking to my hands. I placed the formed meatballs on a baking tray, after lining it with parchment paper. From the entire mixture, I made enough meatballs to fill the tray. I put the tray in the preheated oven and left the meatballs for about 40 minutes at 220 degrees until they browned. You can adjust the baking time depending on your oven and the temperature you use. After the meatballs were baked, I prepared the sauce, this time on the stove: homemade tomato juice, a cup of water, a little salt, and added the meatballs. I sprinkled dried basil, a tablespoon of apple cider vinegar with honey, and a teaspoon of soy sauce. I let the sauce simmer until it reduced and thickened. Enjoy your meal! When the sauce is almost ready, you can also add a little crushed garlic for a stronger aroma; the marinade sauce is usually made with vinegar, a little sugar, and bay leaf.

Marinated meatballs

Preparation

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