Tag Archives: turkey

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!).

Ground Turkey and Chickpea Skillet with Roasted Veggie Medley

Good ol’ quarantine. Welcome to week 5 of stay-at-home, and getting creative in the kitchen. I accidentally bought a 5lb (YES 5LB) bag of carrots from Whole Foods a few weeks ago, and have been lucky to snag some slots at Whole Foods and Fairway delivery frantically throwing in zucchini and yellow squash into the cart, hoping that they still had it in stock. Thankfully, they did. I’m breastfeeding and while there really isn’t much science to back up cruciferous vegetables tend to make babies gassy, I still err on the side of caution and stick to spinach and zucchini for my vegetables.

I love ground turkey, and when I wasn’t much of a red meat eater (which changed the minute I tried Bistecca Fiorentina in Florence on my honeymoon five years ago), I relied heavily on ground turkey for everything. I find the key to making it tasty is a generous amount of seasoning and bone broth. That’s why I love this skillet: it has an abundance of flavor from cumin, onion, and garlic powder, a splash of dry white cooking wine (because why not?) and chicken bone broth from Kettle and Fire. I thickened the skillet with my trusty arrowroot and sprinkled some sharp white cheddar on top and broiled until it was perfectly melted. Let’s get down to business…

Here’s what you’ll need:

  • For the ground turkey skillet:
    • 1 pkg or 1lb ground turkey (I like dark meat turkey – that’s where the flavor and juices are!)
    • 1 tbsp oil (I prefer Olive or Avocado oil)
    • 1 cup garbanzo beans, rinsed and drained
    • 1.5 cup baby spinach
    • 1/4 cup bone broth or chicken stock (you could use vegetable stock too!)
    • Splash of dry white cooking wine
    • Onion powder
    • Garlic powder
    • Cumin powder
    • Salt
    • Pepper
    • 1/4 cup sharp cheddar (or any kind of shredded cheese – this is completely optional)
  • For the roasted veggies:
    • 3 large carrots, rinsed and sliced into long quarters
    • 2 zucchini, sliced into thick rounds
    • 1 yellow squash, sliced thick

Begin with cutting/slicing the vegetables and toss in some oil then layer onto a baking sheet lined with aluminum foil. Sprinkle salt, pepper, and dried basil and/or rosemary. Bake at 375* for 35 minutes.

In the meantime, grease a cast iron skillet with the oil of choice and set the heat to a medium flame. Add in the ground turkey and cook until 90% browned. Add in the garbanzo beans, spinach, and let the spinach begin to wilt – trust me it will. Add in seasonings and toss together. Pour in white wine to deglaze the skillet, and add in the broth. Turn flame up a little bit to bring to a gentle boil and add in arrowroot/thickener. Mix together until broth and turkey/garbanzo mixture becomes thick. Sprinkle cheese on top and broil for 3 minutes. Serve on top of the veggies or make a side of rice, either way, this is a perfect “what do I have on hand?” meal fit for a family at home 🙂 NOMaste healthy and safe my friends!