Turkey Meatballs (yields 20 meatballs or almost 7 servings)
1 package ground turkey (1.25 lbs)
1 egg, beaten
1/2 cup steel-cut oats
Italian seasoning blend (as follows)
- couple cracks on the salt mill
- 4- 6 turns on the pepper mill
- teaspoon or two basil and oregano
- little bit of rosemary
- 1/2-2 teaspoons red pepper flakes, depending on your heat preference
- 1/2 teaspoon or so of fennel or caraway seeds (or a little of both)
- 1/4-1/2 C parsley
As you may have noticed, when I am cooking for myself, I don't exactly measure out the ingredients, which may drive some of you crazy. Here's my tip when using a combination of herbs and spices to create a flavor profile: always mix them in a small bowl separately! That way you can smell and taste your spice blend together BEFORE you add it to your soup, meat, whatever. It is easier to adjust the flavors in a small bowl without "ruining" a recipe. If you find yourself adding, adding, adding to get it just right, and have more of your blend than you need for a single recipe, just throw the remainder in a jar or Tupperware and use again in another recipe!
Adjust the herbs and spices as listed above to YOUR liking, using fresh or dried herbs. Remember, fresh herbs take twice as much as dried herbs; the measurements listed above are using dried herbs (EXCEPT PARSLEY).
Preheat oven to 350 degrees. In a bowl, combine all ingredients and mix GENTLY with your hands. The key to making great meatballs is to not over-mix the ingredients! Don't squeeze and squish too much; fold all the ingredients into one another lightly.
Roll into 1 1/2 balls (should yield about 20 meatballs) and place on a baking tray or cookie sheet. Bake at 350 for 15 minutes. Crank up the heat to 400, and bake for another 5 minutes. Your meatballs should be browned on top, cooked all the way through, and still moist on the inside.
* If you find your meatballs are a little dry, try adding a little bit of vegetable or turkey stock. For those of you who may be a little less fat/calorie conscious, add just a teaspoon of EVOO. 1 teaspoon of EVOO carries an additional 40 calories and 4.5 grams of fat, spread over 7 servings.
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| We use the Misto oil atomizer to coat muffin tins, baking pans, and saute pans. Works great spritzed on grilled veggies and salads, without going overboard on the fat and calories! |
Quick Tomato Sauce (makes enough for 2 servings)
1 large tomato, or two medium (it's summer; why used canned?!)
1/4 cup onion, diced fine
1-2 tablespoons garlic, minced (or to your preference; we LOVE garlic)
1-2 tablespoons FRESH basil
1/2-1 tablespoons FRESH oregano
Fresh cracked S&P
Heat a saute pan over medium heat. Add a quick spray of EVOO, just enough to avoid stick-age. Toss in your onion, and saute for about a 2-3 minutes, just until onions are starting to go translucent. Add garlic, and saute another 1 minute. You don't want either to brown, but cook just enough to get the best of their flavors. Add tomatoes and about a 1/4 cup of water, cover, and cook for about 5 minutes, until tomatoes are tender. Uncover, add fresh herbs, season with just a touch of S&P. Cook one additional minute (you want the herbs wilted and incorporated, but still vibrant). Serve over "pasta" immediately for brightest flavors.
*Feel free to "mush" up the tomatoes with the back of your spoon or spatula for a thicker, less chunky sauce. Also, if your sauce is too water for your liking, before adding your herbs, uncover and cook off a little of the liquid.
Zucchini "Faux-ccini"
1 or two medium-large zucchini per person
Wash zucchini well. With a vegetable peeler, peel each zucchini, turning the zucchini as you go so you get nice long even strips that aren't too wide. I usually stop when I get to the seeded center (which I munch on as I am cooking). Toss strips with a teeny bit of salt, if desired. Heat a large pan or skillet over medium high, using a little veggie or turkey/chicken stock (or a spritz of EVOO) to avoid it from sticking. Saute for 3-4 minutes, until it is tender, but not mushy.
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| For some reason, blogger keeps rotating the picture, but you get the idea. It doesn't look like a huge portion because of the enormous (too big) pasta bowls we own, but we were both happily STUFFED afterward! |
So, there you have it! The whole meal take me less than 30 minutes, start to finish. I make the meatballs, pop them in the oven, and while they are cooking, prep all my other ingredients. After 10 minutes of meatball cooking time, I start my sauce. As soon as I bump up the oven on the meatballs, I start my zucchini. Everything is ready all at the same time.
I am not a huge pasta eater, especially after having visited Italy; if it isn't freshly made by hand, why bother? I find that with the sauce and the meatballs, this makes a fantastic almost-pasta dish that is tasty, satisfying, and best of all, good for you!
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