Italian Turkey Meatballs

Spaghetti and meatballs is one of the all star comfort foods.  Traditional Italian meatballs are made with ground beef, pork, and veal, which makes it like most comfort foods in that it's caloric value is more than the combined IQs of the entire cast of Jersey Shore.  Since I can't live in a world without meatballs, I decided to try and lighten them up without losing any of that delicious Italian flavor.  This recipe uses ground turkey breast instead, which has a tendency to dry out, but the rest of the ingredients keep these meatballs tender, juicy, flavorful, and wonderfully healthy.

I use my own homemade marinara sauce for these, but you can use your favorite store bought brand if you'd like.  This recipe makes about 12-18 meatballs depending on how big you like to make them.  You can make really small ones and serve them as an appetizer, large ones and serve them with pasta, or even make them to smother with cheese and peppers and make a killer meatball sandwich.  Just remember to adjust the cooking time based on the size.

• 1 lb ground turkey breast
• 5 slices white bread, crusts removed and cut into half inch cubes
• 3 Tb milk
• 1 large egg
• half a yellow onion, grated (* I use a box grater to turn the onion into almost onion juice- this keeps the turkey very moist and keeps you from biting into big onion chunks)
• 1/4 C chopped fresh parsley
• 1/4 C grated Parmesan
• 2 cloves finely minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tb olive oil
• 6 cups marinara sauce

Preheat the oven to 400.

Place the bread cubes in a smal bowl and cover with the milk.  Let this sit while you prepare the rest of the ingredients.

 

 

In a large bowl, combine all of the rest of the ingredients.  Mix with your hands until everything is thoroughly combined.  I always use my hands to make sure it's all evenly distributed and I'm not overworking the mixture.

 

 

Add the soaked bread and mix again. 

Roll the mixture into golf ball sized balls.  This part can be sticky, so it helps to get your hands wet first.  This prevents the meat from sticking to your hands.

 

 

Place the meatballs on a baking sheet.  Bake at 400 for 25-30 minutes or until the tops are golden brown and the meatballs are almost cooked through.

 

 

While the meatballs are baking, heat up the marinara sauce on the stove top in a large pot.

 

 

Place the partially cooked meatballs in the sauce and cook the remainder of the way, about 20-30 minutes, covered. 

 

Pancetta and White Bean Crostini

 

A few years ago, my husband and I attended one of those hands-on cooking classes.  We were paired up with another couple, given some recipes to make, some wine to drink, and then we all ate our creations in a family style setting.  It was quite fun, but I seemed to misplace the list of recipes that we were to take home with us.  Did I mention the wine?  Anyways, we made these crostinis with white beans, rosemary, and some other stuff I can't remember, and I've always wanted to try and replicate the recipe.  My rendition of the recipe uses pancetta, bacon's less smoky Italian cousin, which pairs wonderfully with the creamy white beans and nice crusty bread.  The bean mixture can be made ahead of time, stored in the refrigerator, and then heat up on the stove before you are about to serve the crostinis.  If it seems a little dry, add some more olive oil.

 

• 2 cans cannelini beans (white beans), drained
• 1 Tb + 4 Tb olive oil, divided
• 2 Tb rosemary, finely chopped
• 8 oz pancetta, diced into 1/4 in. cubes
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 baguette, sliced into 1/2 in pieces

 

Preheat oven to 350.


Place the baguette slices on a baking sheet and brush with the 1 Tb of olive oil.  Bake until golden brown and crispy- about 10-15 minutes.


In a nonstick skillet, brown the pancetta until the fat is rendered and the pancetta is crispy- about 6-8 minutes.  With a slotted spoon, remove the pancetta from the pan and set aside.  Keep the fat in the pan.


Sautee the garlic, beans, rosemary, salt and pepper over medium heat until heated through and fragrant.  Remove from heat.


In a small food processor, add the bean mixture.  Turn on low, then slowly drizzle in the remaining 4 Tb of olive oil, one Tb at a time.  Stop once you have reached a thick but creamy consistency.


Return the mixture to the pan and all but 2 Tb of the reserved pancetta.  Let it heat through for a few minutes, then top each crostini with a generous layer of the mixture.


Top the crostinis with the remaining 2 Tb of pancetta.


Enjoy!

 

Everything Dip

 

I love an everything bagel.  I also love a good dip.  Hence, the birth of the everything dip.  All the fixins' from a savory everything bagel all packed into a creamy dip and sure to be a star at your next party.  You can make this dip the night before you will be serving it since it only gets better the longer the flavors have to mingle in the refrigerator.  This stuff is seriously yummy.  I serve it with bagel chips, buttery crackers, or cut up vegetables.

 

I was inspired to make this recipe up from another recipe I made from a magazine that reminded me of chive and onion cream cheese.  I took that idea, gave it a little kick in the pants, and the result was this dip.

 

•  8 oz cream cheese, softened
• 1/2 C. sour cream
• 1/2 C. mayonaise
• 3 Tb garlic powder
• 3 Tb minced dried onion
• 2 Tb sesame seeds
• 2 Tb poppy seeds
• 1/2 tsp salt
• 1 tsp black pepper
• chopped green onion for garnish

 

In a dry pan over medium heat, toast the sesame seeds until lightly golden brown and fragrant, about 5 minutes.  Give the pan a shake now and then to cook the seeds evenly.

In a large bowl, combine all of the ingredients including the sesame seeds until thoroughly combined. Cover and refrigerator for one hour or up to overnight. Serve with cut up vegetables, bagel chips, or crackers.

Ham and Cheese Mini Quiches

 

Anything I can eat for breakfast that I can hold in one hand while getting the kids ready for the day in the other is a definite winner in my book.  These mini quiches fit the bill perfectly.  They are actually great for breakfast, lunch, dinner, or even appetizers for your next party.  I like mine with ham and cheese, but you can switch up the ingredients to suite your own unique taste.

 

•  2 premade pie crusts (or you can make your own)
• 5 large eggs
• 1/2 C half and half
• 1/4 cup shredded cheddar
• 1/3 cup shredded swiss
• 1 Tb chives, chopped
• 2 slices of deli ham, chopped (I use Polish ham, but any kind will work)
• 1 tsp salt
• 1 tsp pepper

Preheat oven to 425.


In a large bowl, whisk together the eggs, half and half, salt, and pepper.  Make sure the yolks and whites are fully combined.


Add the remaining ingredients, stir.  Set aside.


Roll out your pie crusts onto a large floured surface.  Using a 2 inch circular cookie cutter, cut out 12 circles out of the dough.  If you don't have a cookie cutter, you can use a small ramekin or souffle dish and use a knife to cut around the dish. 


Fit the pie crust circles into the bottom of an ungreased muffin tin.


Spoon the egg mixture into each individual muffin tin.  Each pie crust should be filled almost to the top.


Bake for 18-20 minutes or until puffed and golden brown.

 

 

 

Spinach, Tomato, and Goat Cheese Pizza

 

 

I follow the mainstream American feelings about pizza in believing that it is a savory gift from the heavens meant to brighten even our most despicable of days.  Ok, maybe not everyone feels that way, but I wholeheartedly believe that there is no better food than a pizza pie.  It's versatile, it's personal, and there's no wrong way to top it.  I've had lots of fun trying hundreds of different topping combinations, and this spinach, tomato, and goat cheese pizza is one of mine and my husband's tried and true favorites.  I usually pick up a pre-made stone baked pizza crust from Whole Foods, but feel free to use your own homemade crust if you feel like showing me up (I'm looking at you Mrs. Overachiever).  This is great straight out the oven, and even better as leftover pizza the next day.  I've been known to eat a slice or five for breakfast. 

 

 

• 6 oz herbed goat cheese, room temperature
• 2 cloves garlic, minced
• 2 Tb olive oil
• 1 tsp red pepper flakes
• 2-4 small or medium plum tomatoes, thinly sliced
• 2 cups shredded mozzarella cheese
• 1 large bunch baby spinach, about 1 lb
• 1 pre-made pizza crust, our your own homemade crust
• salt and pepper to taste

Serves 4 (or if you are my husband and I, serves 2 very hungry adults)

Preheat oven to 450.


In a large nonstick skillet, heat the olive oil.  Sautee the garlic in the oil until fragrant, about 1 minute.  Add the red pepper flakes and cook an additional 30 seconds..


Add the spinach to the pan.  It may seem like a lot, but don't worry it will wilt down.  Keep folding the spinach over onto itself as it wilts.  Season with salt and pepper.


Set the spinach and garlic aside to cool.


Spread the goat cheese on the pizza crust in one even layer.  You can dot the crust with pieces of the cheese if you like, but I prefer an even layer so I make sure to get goat cheese in every bite.


Layer the spinach and garlic on top of the goat cheese.  Then layer the tomatoes on top of the spinach.  Finish the final layer with the shredded mozzarella cheese.


Bake for 20-25 minutes or until the cheese is melted and slightly golden brown.

 

Pair this with a nice green salad for the perfect dinner, or cut it into smaller pieces to serve as an appetizer at your next party.