Tag Archives: meatballs

Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb

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My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.

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I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.

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I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.

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I was thrilled with this recipe. I hope you try it out. Let me know if you do!

M

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Lemon Rosemary Meatballs-Yes, you read that right

15 Jan

Today, a leisurely and frigid Sunday, Scott and I decided to cook up a bunch of homemade food to eat during the week (this is the middle of January after all,  and resolutions for 2012 i.e. eat better, spend less etc are going strong!) While delicious, the result was a rather random cornucopia of dishes, however the main goal is  that  they save well and (hopefully) improve in flavour with time!

Accomplished: big pot of quinoa (me), curried carrot coconut soup (him), butter chicken with yogurt (me), two containers of hummus (him), yogurt dill  salad dressing (me), vegetarian chili (him) and rosemary lemon meatballs (me).

I made a whole whack of these meatballs (makes 30) to put in sauces, sandwiches and the freezer. Since I had a bunch of fresh rosemary sitting around, I decided to research meatball recipes that included it. I came across one from Martha Stewart that I doctored a bit (hers called for a mix of beef and pork).

bowl of ingredients

  • 2 lbs lean ground beef
  • 1 1/2 cups Panko crumbs
  • 2 eggs
  • 2 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice
  • course ground salt and pepper
  • 2 tablespoons olive oil
Lightly roll and bake on sheet at 350 for 20 minutes or so.

The end result was great. Martha swears that panko creates lighter meatballs than breadcrumbs and I may have to agree. The lemon was the most interesting change, and turned out to be quite subtle, yet fresh.

Snacking the entire length of the afternoon, we ate 3 each and called it a day

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