Read through so many posts, and other online sources, and I'm amazed at the complete lack of consistent cooking times for turkey meatballs...some people are baking them at 350 for 20 minutes, others at an hour, some at 400 for 15 minutes---
I've only made turkey meatballs 2 ways, in a red sauce, where I brown the turkey balls first with olive oil on stove in cast iron pan, and then drop them into sauce and simmer them for 40 minutes. They come out perfect. I also generally use breadcrumbs, reggiano cheese, and fage yogurt. However, I'm on south beach diet phase 1 and no bread, and I'm out of reggiano cheese, so I'm just going to use yogurt and some fresh herbs---and an egg--and some minced sweet onion.
However, I would really like to cook them surrounded by baby bella mushrooms. So, I'm now at a loss as to how I should proceed.
Should I brown them and then put them on a baking sheet so they can finish cooking in the oven, and then roast my mushrooms in the oven in a separate pan and then combine them when done?
Or is it possible to just bake the turkey balls without being browned all at once with the mushrooms on at least 400' so I get the mushrooms to be more roasted than watery or steamed?
Or should I still brown the turkey balls and then let them finish off at high heat long enough for the mushrooms to roast with them..or perhaps start the mushrooms first and then add them over?
The mushrooms usually take about 30 minutes at 400 to roast.....Since I'm at a loss for the correct cooking time for the meatballs, I'm not sure which technique to use.
Olive oil is fine for me to eat, so sauteeing is not an issue, however, I don't want any kind of sauce on the meatballs...and the fage yogurt inside, has always kept them nice and moist inside, however, this was when I was cooking them either in a tomato sauce or a soup broth when adding them to soup.
I could add vegetable broth if need be. I'm allowed that and I've got some in the house.
Would really appreciate some expert help. Also, the turkey I'm using is all white breast meat ground.
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