Meatballs. #ObsessedwithItalian. Pssht, Everyone else is using the hashtag, I figured I’m allowed it once. I love everything about Italian, except the button popping waistline! I’ve done Chicken Meatballs in the past, but ground chicken (if you’re buying it from the store) is the price of a small child. Turkey is much more affordable!
Confession: Because I’m carb obsessed, and we just got back from vacation I’ve been trying to minimize them a bit lately. Taking the normal amount of rice or pasta and using a quarter of it, (literally, a 1/4 cup) and replacing the rest with healthy proteins and/or vegetables. It’s actually been a good body detox, post-cruise!Speaking of cruise, I found myself sneaking around the Internet this evening hoping to book another one. I figured I’d get my hand slapped after trying to get another one in the books not 7 days before leaving the last one, so I kept that information to myself…well, and here. Cakes doesn’t do blogs, so my secret is publicly safe…. here on the Internet.
Meatballs definitely aren’t the quickest meal to make, but they’re great comfort food if you have a few extra minutes to prepare dinner. I’ll guarantee that the extra leg-work won’t go unappreciated…especially if you accompany it with a great homemade sauce! It’s way to easy just to buy the pre-made ones in the frozen aisle that are loaded with preservatives and sodium. Refrain!! Separate yourselves, make better balls.
HINTS:These are also great for lots of extra leftovers, or for an extended family gathering, especially since the holidays are on the rise! Out of 1 lb of ground turkey I was able to make about 20 medium meatballs. A 1/4 cup of pasta, and three meatballs a person made plenty for a single serving. Need more? Add some grilled asparagus!
** I made my own red sauce, I’ll include the recipe for this as well below. If you can multitask, I would start these right before you start forming your meatballs, that way everything gets done about the same time.
***The original recipe from Smitten Kitchen, that I adapted this from uses tomato paste, but I preferred my tomato sauce+flour combo.
Turkey Meatballs with White Wine Sauce
Rip your bread into small pieces in a bowl with your milk. Let this soak for a few minutes while you’re chopping your onion. Preheat oven to 400°F.
Cook onion, and garlic in one tablespoon oil with s/p (to taste) in a large skillet over medium heat until onion is softened, about 7 minutes.
To remove the extra milk squeeze it with your hands, then discard milk. Beat an egg in a large bowl, add your turkey, 1 tablespoon tomato sauce, bread, oregano and parsley. This works better if you get down and dirty and use your hands to mix. Form 18-20 meatballs on a parchment paper lined baking sheet. I could fit about 12 on a normal cooking sheet, so you’ll have to do this in 2 batches.
Mix your remaining tomato sauce with a few tbsp of flour until it comes to a thicker consistency. I formally used tomato paste and oil, but I thought it left a bitter taste. Dump a spoonful of the sauce on each meatball. I add freshly sliced Pepperjack laying around, so I cut each slice into quarters and topped each sauced meatball with one and it was a great addition!
Bake for about 15-17 minutes, or until done.
White Wine Tomato Sauce?
Pour in tomatoes and stir to combine. Add sugar and more salt and pepper to taste, lower the heat a bit once you’re going to leave it sit and seep for awhile. Allow to cook for at least 30 minutes, taste as you go, follow your palette if you think it needs anything else.In the last few minutes add the cheese and parsley.
*If you want a different consistency, feel free to throw the whole batch into the food processor to bring it all together.