A Midweek Meal: Turkey Meatballs

So lately I’ve been posting only recipes that other people have made up and I’m just using their recipes exactly as written, maybe making a few changes but generally just doing exactly what they say.  I’ve also only been posting recipes that are “fancy,” things that I would make for a party or when we have people coming over, recipes that are challenging and that make people go “oooohh” and “aaaahh” when they see how hard they were to make and how long you slaved in the kitchen to cook them.  I’ve never really posted just a regular weeknight meal.  Tonight I’m making turkey meatballs… and this is a recipe that Ken and I have sort of put together ourselves.  It’s easy, tasty, and healthy.  One other good thing about it is that there are many things you can do with turkey meatballs… you can have them with pasta and tomato sauce the way Ken likes to eat them, you can have them on French bread with tomato sauce if you feel like having a meatball sub, or you can have them just plain with tomato sauce the way I like to eat them (this way you avoid the carbs of the bread or pasta, and you get the protein from the turkey… that makes this dish friendly to people following the Atkins diet or people who have had weightloss surgery).

Ingredients:

  • 1 lb. of ground turkey
  • 1 onion
  • seasoned breadcrumbs (enough to make the meat not too sticky, and to make sure that the meatballs stay together)
  • 1 egg, beaten
  • olive oil (1-2 Tablespoons)
  • 1 box of your favorite pasta
  • 1 jar of your favorite tomato sauce (there’s one we like called “double garlic” or something like that, and there’s another one that has mushrooms and onions… find one that you like!)

Directions:

If you’re making pasta to go with your meatballs, first set a large pot of water to boil.  If not, then you can obviously skip this step.

Then, in a medium bowl, mix together the ground turkey and the egg.  Add enough bread crumbs so that the turkey is not too sticky to touch, and so that you can easily make small balls out of it.

Chop up the onion.

Heat up 1-2 Tablespoons of olive oil in a heavy bottomed pan over medium heat, and saute the onions until they become somewhat soft and translucent.

Form the turkey into small balls (I’m not good at estimating sizes, so the picture will have to guide you) and place them on top of the onions to cook.

Turn them occasionally to make sure that they cook through evenly.  They amount of time that you need to cook them depends a lot on the stove you use and how hot it actually gets.  To make sure they are cooked, you can cut into the biggest meatball you made, and make sure it’s not pink inside.

Serve the meatballs and the sauteed onions with your favorite pasta and tomato sauce, or on bread with tomato sauce if you feel like having a meatball sub, or by themselves with tomato sauce if you’re not a huge fan of carbs, like me!

If you have a really hungry husband, he may choose to just eat all the pasta…

or you may be able to sneak past him before he gets to the pasta to put meatballs and tomato sauce on his spaghetti, first!  Luckily I snuck past him just in the nick of time!

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