Homemade Turkey Meatballs Recipe/VIDEO

March 16, 2019March 22, 2015 by Michel

Homemade Turkey Meatballs Recipe/VIDEO

OK, I know you are probably saying “where’s the beef” but just give these light and flavorful turkey meatballs a chance. They are meaty, garlicky, cheesy, moist and melt in your mouth after simmering in my tomato-basil pasta sauce for 2 hrs. Wait until you try these gourmet turkey meatballs in tomato basil sauce on a crusty sub that’s baked with oozing mozzarella and a julienne of fresh basil …do I have your attention now? That’s what I’m talking about 🙂

Good ole meatball subs are just one of those all american comfort foods that I have always adored. Although, I think the word “sub” referring to a “sandwich” is represented differently through parts of the US. It threw me a little when I first moved to California because when I would asked for a “sub” they had no idea what I was talking about because they use the term “hoagie” there. Another little play on words which would totally crack me up when I living in California was asking for the location of their nearest package store and they would send me to a mailing facility!

Anyhow, I am excited for you to make these homemade turkey meatballs because even though they are made exactly like my 100% Angus meatballs these aren’t as heavy. I have been substituting out a lot of ground beef for turkey and it’s has really given me a new lease on cooking, a new avenue so to speak on the whole meat situation. To enjoy a meaty meal with the same herbs and spices but making it a lighter meal in the end.

I actually started making my lasagna with ground turkey instead of ground beef and it’s amazing! Once again using the turkey makes the lasagna a lighter dish then if it were made with beef. I brown the ground turkey and de-glaze it twice with a nice Cab (Cabernet) and by the time I’m done the color even looks like beef lol. My very picky daughter Bella, who loves my lasagna didn’t even know I had switched some time ago to turkey until I recently told her. She loves the taste of the lasagna so much that she’s totally OK with this…I call that a home run!

Enjoy watching my “how to ” video on making these homemade gourmet turkey meatballs in an Italian meatball sub. And if you need something sweet and refreshing, easy to make and out of this world check out my Pavlova recipe!

INGREDIENTS for Homemade Turkey Meatballs In An Italian Meatball Sub – (Makes 21 Small Meatballs):

1 lb. ground turkey
1 extra-large egg (rule of thumb …1 egg per 1 lb. of meat)
1/2-3/4 cup after soaked in milk – (1/2 loaf of 2 day old Italian bread soaked in 1 cup milk)
1/4 cup seasoned bread crumbs
1/2 cup grated Reggiano Parmesan cheese
1 lg. garlic clove put thru garlic press
1/4 cup finely chopped fresh parsley
1 Tsp salt
1/4 Tsp ground black pepper
1 cup milk
1 recipe Tomato-Basil Pasta Sauce
1 bunch fresh basil
10 oz part skim mozzarella
fresh baguettes

DIRECTIONS:

Pre-heat oven to 425º
Break up a 1/2 loaf of 2 day old Italian bread and place into a large bowl as shown in photo
Pour 1 cup milk over bread and let it absorb for 10 minutes
Wash, spin, dry and finely chop parsley, set aside
Discard outer crusts from soaking Italian bread
Begin to break soaking bread pieces apart with your fingers…if you feel any gooey pieces throw those away (if it sat out for a couple of days it won’t get gooey)…the bread should just fall apart easily
Take 1/2-3/4’s cup of this soaking bread and add to a large mixing bowl
NOTE: with turkey being as moist as it is you should squeeze a little more of the milk out (you don’t do this with beef because it’s drier)
To this bowl add in Parmesan, chopped parsley, garlic clove thru garlic press, salt and pepper and 1 egg
Whisk til just combined
Add in 1 lb. of ground turkey and begin to mix gently with your hands…DON’T over work the meatballs you don’t want it to look fully combined like a meatloaf
Using a cookie scooper begin to shape and roll mixture with your hands – they will be small about 1 1/2″…have a small bowl of water to the side to keep hands damp not wet (this makes it easier to rolls meatballs)
Spray cookie tray with Pam canola oil and give a drizzle of olive oil for flavor
Place 21 shaped meatballs onto the cookie tray and spray the tops of the meatballs
Place them into the oven for 17 minutes
Take out the turkey meatballs and set aside in a bowl, meanwhile add 1/2 cup red wine the cookie sheet (as long as the cookie sheet has 1″ sides) and scrape browned left over turkey meatball bits and pour this along with meatballs into tomato basil sauce
Add turkey meatballs and wine with bits to my Tomato Basil Pasta Sauce and simmer for 1 1/2 – 2 hrs.
Spoon tomato sauce onto baguette(s), then add turkey meatballs and top with mozzarella
Bake in a 400º oven for 10 minutes or until cheese is melted, then add a julienne of fresh basil and slice up for several servings or keep whole…good luck and make sure to have plenty of napkins!
Mangia mangia 🙂

Crazy Good Candied Pecans

March 16, 2019January 29, 2015 by Michel

Crazy Good Candied Pecans

This crazy good candied pecan recipe came from a golfing friend, Denise, who brought them to the annual Christmas party years ago and I have been making them ever since. They make for a wonderful holiday treat and certainly don’t last very long when you put them out. If you want any for yourself you may have to stash some away. The candied pecans are very addictive and everyone will be asking you for the recipe. In fact, I did have some requests so I promised to get the recipe out this week…..enjoy!

During the holiday season I make several batches of these pecans and give them as party favors and Christmas gifts in decorative bags with pretty ribbon and everyone goes crazy for them. Hence, the name “Crazy Good Candied Pecans”. Don’t miss my YouTube show “Crazy Good Candied Pecans” on how to make these addictive little morsels.

If you want some appetizer’s to have before these treats check out baked asparagus wrapped in Prosciutto, roasted garlic bean dip, buffalo chicken dip, or spanakopita and end with chewy chocolate chip cookies to go with the candied pecans!

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Ingredients:

4 cups of whole pecans
1 extra lg egg white
1 Tbsp water
1 cup sugar
1 Tsp cinnamon
1 Tsp salt

Directions:

Pre-heat oven to 275º.
Beat egg white and water in a large bowl until frothy (not stiff) with a fork or whisk
Add pecans and mix to coat.
Then add the last 3 ingredients and stir until coated.
Coat the cookie sheet with 2 tbsp room temp butter to lightly cover the bottom, then spread the pecans onto the coated cookie sheet in an even layer
Take out to stir pecans around at the 25 minute mark and then gently shake pan to evenly distribute pecans on tray and back into the oven
Bake for total of 55 minutes – til fragrant
Take the pecans out of oven and run a spatula under the pecans to loosen them from the tray and then let the pecans cool right on the same baking tray
When the candied pecans are completely cooled up can package them up…enjoy!

Homemade Potato Gnocchi

March 21, 2023December 19, 2014 by Michel

Homemade Potato Gnocchi

My homemade, light and fluffy gnocchi recipe is a dish you really have to make just once in order to see how darn easy it is to create your own. These potato gnocchi are something that will exceed your expectations to the point that you will never want to go back to store bought again. You’ll be hooked and you’ll never settle for less than these “melt-a-way gnocchi” which is exactly how one of my students described these little bundles of love. I want you to know how easily you can master this so make sure to watch my VIDEO that goes with this recipe where I take you step-by-step on how to make them including a Gorganzola Dolce Cream Sauce.

Yes, it does take some motivation but you only need about an hour after you bake the potatoes to make them. Once you start rolling out the potato ropes, cutting and then rolling them off a fork to make the little impressions …it’s a breeze! Not to mention when making the gnocchi you will end up with ample supply so you will be able to flash freeze the rest of what you don’t use for future dinners. You will be thrilled that all the hard work has already been done and now you just take them from the freezer to the boiling water, and then to the sauce. Enjoy! Make sure to watch my YouTube cooking show above that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:

4.5 lbs. Russet Baking Potatoes (approx. 5-7 lg potatoes) use scale in produce dept.
2 cups all purpose flour
2 lg eggs
1 tsp. salt
1/4 tsp fresh grated nutmeg
1 recipe Gorganzola Dolce Cream Sauce with Fresh Thyme
or 1 recipe Pasta Sauce Tomato Basil
or 1 recipe video Pasta Sauce Tomato Basil VIDEO

Directions: Pre-heat oven to 400º

Wash and pierce potatoes
Bake potatoes for 1 hr. on middle rack until fork tender
Cool slightly so you can handle them, 20-30 min.
Slice potatoes in half and scoop potato flesh into potato ricer
Rice two halves at a time into ex-lg bowl
Repeat, ricing all the potatoes
Make a well in the middle of the potatoes then add in flour, salt and nutmeg into the well
Add in 2 whisked eggs
With a spatula mix just to incorporate ingredients
Turn out onto counter and kneading for 1 minute until ball forms…Do Not Over Knead
Cut ball into 8 wedges, take one section at a time rolling out into a long rope
Slice rope into 1/2″ pieces, roll each potato piece off a fork to form indentations
Continue to do this until you go through all the potato dough
Bring large pot of salted water to a low boil
Add in gnocchi continuously, a few at a time, into boiling water
Using a slotted spoon gently give a swirl to help them not to stick to the bottom
NOTE: the boiling water should not be a full rapid boil but a low one
As soon as they float to the top remove with a slotted spoon and add to your sauce
Place the gnocchi you are not cooking right away onto cookie trays covered in parchment and flash freeze until solid, approx. 2 hrs.
Once completely frozen place gnocchi into Ziploc baggies and place back into freezer
When you are ready cook flash frozen gnocchi go directly from the freezer to the boiling water, give a couple of stirs so as not to clump at the bottom. NEVER thaw first or leave on counter too longer especially marble or granite because they will thaw quickly

Homemade Ricotta

March 17, 2019April 25, 2014 by Michel

Homemade Ricotta

What an easy process it is to make homemade ricotta and it’s so worth it..just wait til you taste the fresh creaminess of those warm curds. It’s amazing how effortless this really is. All you do is bring whole milk and heavy cream to a boil, take it off the heat, add white vinegar and salt and watch the curds and whey separate into a luscious homemade ricotta. All the work is in waiting for the curds to form and the whey to completely drain through the cheese cloth. You’re likely to become a ricotta snob and never buy store bought ricotta ever again! Put a dollop of your homemade ricotta in the middle of a bowl of penne dressed with tomato sauce and voilà you are a culinary genius. If you are going to stuff pasta shells with this ricotta you should make my slow cooked pasta sauce 101, authentic Italian meatballs, pasta crepes from Mama Maria’s manicotti or lazy-man’s lasagna! Then you can end with a “BEST” blue berry pie ever recipe 🙂

Ingredients:

4 cups whole milk
2 cup heavy cream
1/2 Tsp salt
3 Tbsp white vinegar
Cheese cloth

Directions:

Wet the cheese cloth and ring it out
Set up a large bowl with a fine mesh strainer inside
Drape the damp cheese cloth over touching the strainer as shown in the photo…making sure all of the ends of the cheese cloth hang over the edge of the strainer
Add the 4 cups of milk and 2 cups of heavy cream to a large heavy bottom stainless steel pot like all-Clad
Bring to a boil on medium/high heat stirring every few minutes
This will take about 20 minutes
As soon as it starts to boil take off the heat and add the vinegar
Stir for 30 seconds
Add the salt
Stir for 30 seconds
Let it sit in pan for 20 minutes
Then pour cheese curds and whey into the cheese cloth and let sit for 1 1/2 hrs
You will need to drain the liquid after the first 10 minutes and then again at the end
Gather the ends of the cheese cloth, twist and squeeze the fresh ricotta gently to get the last of the excess liquid out as shown in the photo
Use right away in pasta shells, lasagna, on toasts or put into a container and into the frig
This will last in the frig for 4 days

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Homemade Italian Meatballs

March 17, 2019April 17, 2014 by Michel

Homemade Italian Meatballs

Got to love homemade authentic Italian meatballs! No matter how you look at it spaghetti and homemade meatballs is an all time American favorite. Not that I wouldn’t have eventually gotten to one of my meatball recipes but I am dedicating this recipe today to my good friend Laura who has requested a recipe for homemade meatballs…hope you like these Laura!

I have many different ways to mix up the meat percentages using varying cuts like beef, veal, pork or beef and pork, or just turkey when I am trying to cut back on beef. This recipe is your basic 100 percent beef meatball, inspired by the way my mother use to make them with a 2 day old loaf of good Italian bread instead of using processed bread crumbs.

I used to stand by the stove frying the meatballs in olive oil but these days who really has the time? So I have come to the conclusion that they taste exactly same baked in the oven at a high temperature…saving lots of labor and time. I suggest you try my pasta sauce 101 while making these homemade meatballs because granted the meatballs are wonderful right out of the oven fresh baked without any sauce but it goes to a new level when you simmer them in the sauce for a good hour or 2. And don’t forget to have that crusty loaf of sourdough bread for dunking or my pesto garlic bread, and if you are really serious you might attempt my mothers Maria’s manicotti’s the next day. Some sides or appetizers to go with the spaghetti and meatballs might be a zucchini torta, bacon wrapped scallops, or baked coconut shrimp…enjoy!

Ingredients – Makes 21 Small Meatballs:

1 lb. Angus beef
1 large egg (rule of thumb …1 egg per lb. of meat)
1/2-3/4 cup after soaked in milk – (1/2 loaf of 2 day old Italian bread soaked in 1 cup milk)
1/2 cup grated Reggiano Parmesan cheese
1 lg. garlic clove put thru garlic press
1/4 cup finely chopped fresh parsley
1 Tsp salt
1/4 Tsp ground black pepper
1 cup milk

Directions:

Pre-heat oven to 425º
Break up a 1/2 loaf of 2 day old Italian bread and place into a large bowl as shown in photo
Pour 1 cup milk over bread and let it absorb for 10 minutes
Wash, spin, dry and finely chop parsley, set aside
Discard outer crusts from soaking Italian bread
Begin to break soaking bread pieces apart with your fingers…if you feel any gooey pieces throw those away (if it sat out for a couple of days it won’t get gooey)…the bread should just fall apart easily
Take 1/2-3/4 cup of this soaking bread and add to a large mixing bowl
To this bowl add in Parmesan, chopped parsley, garlic clove thru garlic press, salt and pepper and 1 egg
Whisk til just combined
Add in 1 lb. of Angus beef and begin to mix gently with your hands…DON’T over work the meatballs you don’t want it to look fully combined like a meatloaf
Using a cookie scooper begin to shape and roll mixture with your hands – they will be small about 1 1/2″…have a small bowl of water to the side to keep hands damp not wet (this makes it easier to rolls meatballs)
Spray cookie tray with Pam canola oil
Place 21 shaped meatballs onto the cookie tray and spray the tops of the meatballs
Place them into the oven for 17 minutes…mangia mangia : )