Tag Archives: food blog

Italian Turkey Meatballs

It’s the middle of August already. Time really goes faster regardless of a global pandemic, and with an infant now it’s like every month whizzes by in the blink of an eye (no, I didn’t intend on rhyming). Sundays have become a day of meal prep for the week, as both my husband and I are now working from home, it’s way easier to have meals almost fully prepped for the week so we don’t have to wait until practically 9pm to eat. We tend to take care of Rowen before we eat but now that he’s sleeping a bit later, we’re eating earlier and he hangs with us. This baby boy is going to be so spoiled with homemade foods when he turns 6 months next month!

Back to the purpose of this blogpost: meatballs. These aren’t a staple in my home, but I love when I make them. This time around, I opted for a lighter version and used ground turkey meat. The usual ingredients are in them too such as Worcestershire sauce, breadcrumbs, parmesan cheese, and an egg. I also throw in dried herbs like oregano, basil, and red pepper flakes. I like making my own marinara sauce, but Rao’s or Jovial foods makes a delicious sauce with very clean ingredients so sometimes keeping it simple is best.

Here’s what you’ll need:

  • 1 package ground turkey
  • 1 large egg
  • 1/3 cup breadcrumbs
  • 1/4 cup grated parmesan
  • 2 tbsp Worcestershire sauce
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • Dried oregano
  • Dried basil
  • Red pepper flakes
  • Garlic powder
  • Onion powder

Preheat your oven to 400*. The beauty of meatballs: everything goes into the bowl at the same time! Mix the egg, breadcrumbs, parmesan, seasonings, minced garlic, Worcestershire, and ground turkey together in a bowl until fully combined. The balls should be sticky but form a solid circle a little smaller than the size of your palm. This mixture should form 12-13 meatballs.

Spray some non-stick oil spray onto a tinfoil-lined baking sheet. Place each meatball on the sheet with space in between. Bake for 20 minutes. In the meantime, begin to heat your marinara of choice (I do have a homemade marinara sauce recipe but will save that for another post) and once the meatballs are done baking, add them to the sauce and simmer for another 35-40 minutes. Serve with pasta, risotto, or my personal favorite: sliced and baked sweet potatoes (upcoming blog post!).

Gluten Free Chocolate Chip Cookies

One of my colleagues and I were chatting about baking, and how I am not the world’s best baker, we got to talking about me developing a chocolate chip cookie recipe – because every home cook and baker deserves to have their version of a chocolate chip recipe – for her three daughters. I immediately regretted offering to do this because let’s face it, I’m way more of a cook than a baker, and even though I continue to persist and try baking regardless of my failures, I still hesitate that whatever the baked good is will be super dry, tasteless, or taste way too “healthy.” Well, today was the day, and I got rave reviews on this one. I must say, even my husband thought they were delicious too.

I’ll admit that I added a bit too much coconut oil in this recipe, and not enough flour which caused them to drastically spread on the baking tins, so to get the perfectly round shape I used a biscuit cutter (oh well, sue me). I was told by my husband, my colleague, my mother in law, and a friend who I showed the picture too that these cookies remind them of Tate’s cookies, which I happen to really enjoy. I mean, I don’t think a compliment gets better than that. These cookies are not only gluten free, but made with coconut oil, coconut sugar, grass fed butter, and Lily’s stevia sweetened chocolate chips. They’re basically breakfast cookies, you’re welcome!

Here’s what you’ll need for these bad ass cookies: (note: I adjusted the flour and coconut oil to scale back the coconut taste, and to keep the cookies a little more intact and less spread)

  • 2 and 1/4 cups gluten free 1 to 1 baking flour, I prefer Bob’s Red Mill (or you can use Cassava flour)
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup organic cane sugar
  • 1 cup coconut sugar
  • 2 large eggs, room temperature
  • 1 stick grass fed butter, unsalted and softened
  • 1/2 cup coconut oil
  • 2 cups chocolate chips, I used Lily’s (this brand is a very “clean” brand which means the ingredients to make the chocolate chips is reliable and has no hidden chemicals or ingredients)
  • 1 tsp vanilla extract

To start, preheat your oven to 375*. You don’t necessarily have to grease the pans, but if you feel you want to, go ahead. Whisk together the flour, baking soda, and salt. Set aside.

Whisk together using a hand mixer the butter and sugars until creamy and fully blended. It is SUPER important to use softened butter in cookie recipes to maintain the structure of the cookie. It’s also important to be specific (as I am currently learning) with measurements: too much butter or oil will cause the cookies to spread too far (ehem, my mistake).

Add in the coconut oil, vanilla extract, and eggs, and blend on medium speed. Continue to blend until the mixture combines, approximately 3-4 minutes. For this specific cookie recipe, I poured the dry into the wet mixture a little at a time (basically separating my pours into thirds). I blended after each time I added in some dry ingredients. Once all the flour was combined I added in the chocolate chips and blended some more.

Using a spoon or an ice cream scoop, scoop some of the cookie batter onto your baking sheets. You should be able to comfortably fit 12 cookie dough balls on each tray. You’ll have to reuse the sheets as you bake because this recipe yields approximately 40 cookies. OHHH YEAAAA! Bake each back for 11-13 minutes or until golden brown on the sides. Transfer to a cooling rack, let the pan sit to cool down, and repeat.

I am sincerely loving experimenting in my kitchen, with a baby in tow, and a dog sitting at my feet waiting for me to drop dollops of cookie batter on the floor. These cookies will become a staple in any household, and certainly a tradition in mine! NOMaste ~