Italian Turkey Meatballs in Tomato Sauce Recipe | Cookin' Canuck (2024)

FAQs

Do I need to cook meatballs before putting in sauce? ›

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker Italian Meatballs.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Baking drains the fat out of the meat which takes away a lot of the flavor. Frying is my preference, however, many times I just drop the meatballs right into the sauce without frying or baking. The meatballs stay in tact, are tender, and all the flavor is there and into the sauce.

Meatballs get tough when they are overmixed. The mixing of meat causes the myosin in the muscles to form protein strands. These act like gluten in bread dough, trapping liquid and firming the texture. You want to mix the meatballs until the meat just starts to seem a little fibrous.

Commercially ground turkey also has a finer texture than beef or pork, which is why it cooks up mushy. The fine consistency also means the meat has a harder time holding on to moisture.

Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer. Add the meatballs and toss them with the sauce. Cover the pot and simmer for 45 minutes.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Homestyle meatballs are commonly served in red sauce and often enjoyed with pasta [2]. Italian-style meatballs are versatile and can be served with spaghetti, as appetizers, or in sandwiches. They are often simmered in tomato sauce for enhanced flavor [1].

Can you overcook meatballs in tomato sauce? ›

Don't overcook your meatballs! Most recipes instruct us to bake the meatballs until they are completely cooked. Next, we are to let them simmer away in some kind of sauce for hours. It should be no surprise that your meatball is going to be completely overcooked and dry by the time you eat it.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

I use to sear meatballs on the stovetop but I find baking them and turning them halfway through isn't a huge difference. However if you are not wanting them cooked through and just a hard sear and finishing in a sauce, stove top is the way to go. Browning them creates a much better flavor imo.

If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference. Ground meat should always be browned in a skillet and drained before adding it to the slow cooker with the other ingredients.

It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.

Remember, you're not cooking the meatballs through so after 3-4 turns, pull the meatballs off and place them on a paper towel-lined plate. Step 5: Transfer the meatballs to the sauce and allow them to simmer for at least 1 hour. I usually allow them to simmer for up to 3 hours to really suck in all the flavor.