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Turkey Meatballs in Garlic Sauce
SUBMITTED BY:
Audrey Thibodeau
"This is a pared-down recipe that my husband and I enjoy. It makes a satisfying dinner for two, served over hot rice or noodles. I like to accompany it with baked acorn squash. -Audrey Thibodeau, Mesa, Arizona"
RECIPE RATING:
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(4)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
2 drops hot pepper sauce
1/2 cup finely crushed butter-flavored crackers
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground turkey
1 cup V-8 juice
1/4 cup chicken broth
2 garlic cloves, minced
Hot cooked rice
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DIRECTIONS
In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400 degrees F for 10 minutes.
Meanwhile, in a small bowl, combine the V8 juice, broth and garlic. Turn meatballs; spoon sauce over top. Reduce heat to 350 degrees F. Bake 20 minutes longer, basting every 5 minutes. Serve over rice.
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REVIEWS
Reviewed on Jul. 31, 2007 by
CookinginFL
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CookinginFL
Jul. 31, 2007
Very tasty! I had a pound of ground turkey to use up, so I doubled the ingredients. I was out of Worcestershire sauce, so I used soy sauce. I was also out of parsley, so I used dried basil. I highly reccomed using basil instead since it has much more flavor. I was able to make 8 meatballs with the pound of turkey. I wasn't able to use all of the sauce of the meatballs (it would have overflowed into the oven), so I spooned the excess over the brown rice that I made with it.
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5 users found this review helpful
Very tasty! I had a pound of ground turkey to use up, so I doubled the ingredients. I was out...
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Reviewed on Sep. 4, 2007 by Lannie
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Lannie
Sep. 4, 2007
I didn't have all the ingredients, so I subbed. They still turned out fantastic! I subbed soy milk for the milk, bread crumbs for crackers, regular pasta sauce for the V-8 and used dried parsley instead. I also added more 1/2t of cajun spice, a few extra dashes of Worch. sauce, extra hot sauce and used half the salt. Mine were the size of golf balls. For the first 20 min I cooked them on pie pans, after that I put them into a loaf pan for the depth so they could soak in the sauce. I checked every 5-10 min and moved them around. They browned awfully fast. I would lower the temp for this portion slightly. It took 15 min more than the suggested time to cook. Came out perfect, a hit with noodles. The leftovers went perfect for a pasta bake.
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2 users found this review helpful
I didn't have all the ingredients, so I subbed. They still turned out fantastic! I subbed...
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Reviewed on Mar. 19, 2008 by
Lydia Akierman
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Lydia Akierman
Mar. 19, 2008
This is one of our favorites,I make it at least once a week or two weeks the most. I could never remember to get tomato juice so I use tomato sauce instead, yesterday I blended one can of stewed tomatoes to make up the amount, one of these days I will make it with tomato juice to see the difference.
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0 users found this review helpful
This is one of our favorites,I make it at least once a week or two weeks the most. I could...
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Reviewed on Dec. 12, 2007 by
Ginny Bowers
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Ginny Bowers
Dec. 12, 2007
Pretty good. I'd like it a little more if the sauce was thicker. I think next time I'll either add some stewed tomatoes to the sauce or go straight for spaghetti sauce.
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0 users found this review helpful
Pretty good. I'd like it a little more if the sauce was thicker. I think next time I'll...
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