Meatballs are a favorite around here because everyone heats them. Sigh….
They even eat them leftover for lunch! Is there anything better than that?
I usually just wing it with my meatballs- following a general formula of 1 cup breadcrumbs and 1 egg per 1 pound of meat. I might swap out some of the breadcrumbs for some grated parmesan. And they’re good. But I love Autumn Calabrese’s recipes from her cookbook, Fixate, so I thought I’d give this recipe a try. I didn’t tell anyone what I was doing, because they would be immediately suspicious. After dinner last night Rose asked me if I did something different because they were “really, really good.” Luke said he liked them a lot, too! And Frances, who usually just takes the leftover whole wheat pasta for lunch, asked for a meatball with her pasta. So I guess this is our new meatball recipe!
Autumn's Italian Meatballs
(from Fixate by Autumn Calabrese)
Preheat oven to 425 degrees F
Line large baking sheet with parchment paper, lightly coated with cooking spray
Place bread crumbs and milk in a small bowl. Set aside; soak for 10 minutes
Heat oil in medium skillet over medium-low heat
Add onion; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent
Add garlic; cook, stirring frequently, for 1 minute
Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate, covered, for 1 hour
With clean wet hands, form turkey mixture into approximately 42 1-inch meatballs; arrange onto prepared baking sheet
Bake for 13 to 18 minutes, or until browned and cooked through
I tweaked the recipe just a little bit. I used two pounds of ground turkey and one pound of grass fed ground beef. I also omitted the onion because my bubble of meatball happiness might have burst if just one of my children found an onion.
Serve topped with tomato sauce. Autumn has a great sauce recipe, too! I'll share that soon. In the meantime, try making your own or use jarred sauce. Just check the ingredients; watch out for added sugar. Look for a brand that has just tomatoes and spices. Rao's is a great one, but a bit pricey.
I found this recipe in my Country Heat eating plan and it’s become a regular. It’s something different, it’s super easy, and it’s protein-veggies-carb all in one pan. We will have it for dinner paired with a salad. Or I’ll make a big batch on Sunday and use it for lunches during the week.
Savory Turkey and Sweet Potato Hash
(from Country Heat Eating Plan)
Heat onion in medium skillet over medium-high heat.
Add onion, bell pepper, and sweet potatoes; cook, stirring frequently, for 8-10 minutes, or until onion is translucent and sweet potato is tender-crisp.
Add turkey; cook, stirring frequently, for 5-6 minutes, or until turkey is cooked through and sweet potato is soft.
Add garlic and thyme. Season with salt (if desired) and pepper (if desired); cook, stirring frequently, for 1 minute.
If you're looking for 21 Day Fix container counts, one serving (3/4 cup) counts as 1/2 green, 1 yellow, 1 red, and 1/2 teaspoon.
When I'm looking to woo a child, I omit the peppers 🙁 One day they'll eat them, I'm sure of it. But in the meantime...