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Turkey Meatballs

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Turkey Meatballs

Turkey Meatballs
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Ingredients

  • 3 lb ground turkey
  • 1 1/2 cups bread crumbs, panko, or rolled oats
  • 1 cup minced onion
  • 3/4 cup minced fresh parsley
  • 3 large eggs
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper


Instructions

    In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. 

    Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

    To bake the meatballs:
    Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.

    Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).


Notes

All ingredients have been increased proportionally from the original 2-pound recipe.
Tip: If you're making turkey meatloaf or meatballs, I recommend panko rather than rolled oats for a lighter, more tender texture. Cook ground turkey to an internal temperature of 165°F.

Mix all ingredients and make meatballs. Bake at 400F until 165F internal temp.

=====ORIGINAL RECIPE BELOW=====

https://www.culinaryhill.com/turkey-meatballs/#wprm-recipe-container-33648

2 pounds ground turkey 93% lean
1 cup bread crumbs or panko or rolled oats
2/3 cup minced onion
1/2 cup minced fresh parsley
2 eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil (for frying)

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Lemon Ricotta Pasta

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Lemon Ricotta Pasta

Lemon Ricotta Pasta
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Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, plus additional for optional garnish
  • 1 teaspoon grated garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper,plus additional for optional garnish
  • ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
  • 5 ounces fresh baby spinach leaves(approximately 4 to 4 ½ cups)

Instructions

    To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

    To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

    To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

    Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.

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Feta Pasta with Tomatoes

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Spaghetti Squash Feta Pasta

Spaghetti Squash Feta Pasta
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Ingredients

  • 20 oz Cherry tomatoes
  • 6 tbsp Olive oil (divided into 4 tbsp and 2 tbsp)
  • 1 8-oz block Feta cheese
  • 1/2 tsp Crushed red pepper flakes
  • 1 medium Spaghetti squash
  • 1/2 tsp Sea salt
  • 4 cloves Garlic
  • 1/2 cup Fresh basil (packed, cut into ribbons)
  • Parmesan cheese (shredded; optional, for garnish)

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  3. Place the tomatoes into a 9x13 baking dish. Drizzle with 4 tbsp (59 ml) olive oil. Toss or stir to coat.
  4. Push the tomatoes aside to make a space in the center of the pan and place the block of feta in the center. Sprinkle the tomatoes and feta with crushed red pepper.
  5. Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9x13 baking dish, or a 10x15 jelly roll pan, cut side up. Drizzle the halves with the remaining 2 tablespoons (30 ml) olive oil. Season with salt. Flip the halves over, cut side down on the pan.
  6. Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance. (Depending on the size of your squash, you may need to take it out 5-10 minutes earlier or longer than the tomatoes and cheese.)
  7. After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
  8. Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to press the garlic cloves over the feta. Add the fresh basil and immediately stir together, forming a creamy sauce.
  9. When the squash is cool enough to handle (but still hot), use a fork to pull the spaghetti squash strands out of the shells and add to the baking dish with the sauce. Stir to coat in sauce. Sprinkle with parmesan, if desired.
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Ratatouille

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Ratatouille

Ratatouille
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Ingredients

  • 4 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 bell pepper, cut 1" thick
  • 1 eggplant, 1" cubes
  • 2 zucchini, 1/4" thick
  • 3 tomatoes, peeled, seeded, chopped
  • 1/2 tsp salt
  • 2 tsp basil, chopped, fresh
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced

Instructions

  1. In a large covered saucepan, saute onion and green pepper in olive oil until lightly browned.
  2. Add eggplant and zucchini, cook until tender.
  3. Add tomatoes, salt, basil and oregano. Cover and cook over low heat, stirring occasionally, 35-40 min.
  4. Add garlic and cook uncovered 10 min.
  5. Serve with thin-sliced sauteed flank steak.
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