I love Italian food, I mean who doesn’t? Cooking Italian is always great to me and consists of cheese, something I happen to have a love hate relationship with. I tend to make turkey meatballs because they are healthier than the classic meat ones, but I just couldn’t help myself. I was craving a good meatball and I wanted to change it up a bit. Meatballs are a great thing to serve when you have a group of people over because it’s always a crowd pleaser and you rarely have to worry about food preferences, unless they are vegetarian or cheese haters- they just shouldn’t come for meatball night. (more…)
Posts tagged ‘Meatball’
Super Bowl Sunday in my opinion is an American holiday and I bet if it happened on a Monday we would all have the day off from work. Being that it’s a holiday, it often is accompanied by an abundance of food. Every party that you went to I’m sure had the staples: chips, dips, wings and probably something else you’ll regret eating later.
Turkey sweet & sour meatballs are the easiest and most rewarding appetizer that is great for a Super Bowl party and can be carried into any party you might have in the future. I make them with ground turkey instead of beef because I’m just trying to salvage something not so bad for me out of anything I consume on Super Bowl Sunday.
It’s something that will wow your guests and consists of minimal ingredients you might have in your pantry. The bread bowl is a great way for your guest to enjoy the leftover sauce after the meatballs are all gone (which trust me it will happen faster than you think). You cannot go wrong with this great appetizer so if you make it let me know how it goes!
- 1 lb Ground Turkey
- 1 egg
- 3-4 tbsp. breadcrumbs
- 1 can Tomato Sauce
- 1 can Jellied Cranberry Sauce
In a 3 QT sauce pan add the last two ingredients. Break up the cranberry sauce – no need to mix. Simmer on low heat and as the sauce heats make the meatballs.
To make the meatballs combine the first 3 ingredients in a bowl and using your hands combine very well. Once all combined form them into tiny balls, trying your best to make each meatball the same size – no bigger than a nickel in size. As you are forming the balls place them into the sauce mixture that is heated on the stove as you go. You don’t want the mixture to ever exceed a light simmer.
Once all the balls are in the sauce, cover and let simmer for 20 minutes THEN STIR (this should be the first time you stir the meatballs with the sauce to prevent breakage. Once stirred continue to heat up for another 30 – 40 minutes.
They should come out moist and delicious.
You can serve them in a regular bowl with some toothpicks or to fancy it up you can create a bread bowl using large round sourdough bread. Cut out the center of the bread and continue to scrape out the insides of the bread leaving a strong enough layer to hold all the meatballs while still leaving enough of the bread to create a strong wall. Toast the bread in either the toaster (or the oven at 350 degrees for about 8 minutes); pour the meatballs and the sauce in the bread bowl and serve.
On the menu:
Turkey Meatballs in a red wine tomato sauce
Spaghetti Squash with diced tomatoes
Kicked up string beans
*Average side salad
Turkey meatballs are warming, easy and delish. These are three of my favorite things involving food. I need the food I make to be delicious, I like when it’s easy because on the weeknights I don’t have much time and I love when food warms a person’s insides. Not just hot food on a plate, but it makes you feel at home, relaxed and loved, it is what truly defines a home cooked meal and is why I’m convinced that people can taste love in food. I think turkey meatballs do just that, or at least I hope they do!
RED Tomato Sauce
- 1 jar plain tomato sauce
- 1 onion – chopped
- ½ cup chopped fresh basil
- 5 garlic cloves – chopped
- ½ cup red wine
Combine all ingredients into a Pyrex square baking dish (13 x 9) and mix well.
- 2 lbs. ground turkey
- 2 eggs
- ¼ – ½ cup breadcrumbs – depending on if they turkey needs more breadcrumbs to hold them together
- 3 garlic cloves – chopped
- ¼ cup finely grated pecorino romano (or parmesan if you have ti on hand)
Preheat Oven to 375 Degrees
Combine all the ingredients in a bowl and mix together with your hands (yes using your hands)
Form into large balls using your hands to form 13 – 14 meatballs (about 2 inches in diameter). If you rather have smaller meatballs it will only change the cooking time. Lay the meatballs on top of the sauce and spread some of the sauce on top of the meatballs (see above for sauce recipe) and cook for 45 minutes or until no longer raw inside.
- 1 ½ – 2 lb. Spaghetti Squash
- 1 can diced tomatoes
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tbsp. chopped fresh basil
Chop the ends off of both sides of the squash and then slice lengthwise in half.
Using a fork scrap out the seeds. Lay the squash cut side down on a glass Pyrex filled with a layer of water on the bottom (this helps steam the squash). Peirce the squash with a fork in about 3 places and place in the oven for 45 – 60 minutes depending on the size. You will know when it is done when you can pierce the squash easily with a fork.
Let the squash cool so you can handle it and remove from the baking dish. Scrap out the squash using a fork which will make it have a stringy consistency (and it’s crunchy too!). Add in all the other ingredients stir and serve.
Kicked Up String Beans
- 1 lb. String Beans
- 1 tbsp. Olive Oil
- 3 Garlic Cloves chopped
- 1 tsp. Red Pepper Flakes
Heat the olive oil in a sauté pan and once heated add the chopped garlic and sauté until brown. Add the string beans and cook for about 10 minutes on medium heat. In the last 2 minutes add the red pepper flakes and toss around to combine. Remove from heat and serve.