Monday, September 20, 2010
I think everyone has a recipe or two they keep in their pocket as a "standard" or "go-to" recipe. That one recipe you could make with your eyes closed and one hand tied behind your back.
Truthfully, I don't have many of these. Even though there's meals I make often like stir-fry, risotto or chili, I'm easily distracted by the newest recipes — whatever happens to be in a new magazine or the cookbook I most recently checked out of the library.
I don't often save the recipes or write them down and even if I do I'd probably lose it before I ever got around to making it again. So God knows if I didn't have this site to keep track of what I was making, I may never make the same recipe twice.
This is all about to change. I think I've found a "go-to" recipe. Stop the presses. Seriously.
Now, I'm not going to pretend these are the BEST turkey meatballs I've ever had in my entire life. That would be an overstatement. But, they are pretty tasty and ridiculously simple, which is really all it takes for me.
What I like about these — besides the fact it only calls for ingredients I have on hand — is that these are a dense meatball. I've made some "fluffy" meatballs, and I guess I just prefer them to be more dense.
Is that weird? I don't know. I like these better than the mystery meatballs from my freezer. I know that much.
These are excellent as meatball subs or even tossed with your favorite marinara sauce and whole wheat pasta.
1 pound lean ground turkey (I used 93/7)
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 large egg
1 1/2 tsp Italian seasoning
2 tsp kosher salt
Preheat oven to 350. Line a cookie sheet with parchment paper.
Mix together all of the ingredients in a large bowl. Using a tablespoon, scoop out the turkey mixture and shape them into meatball. Place them on the parchment-covered cookie sheet. Repeat to make 32 meatballs.
Bake the meatballs, 10 to 15 minutes until cooked, turning them over every 5 minutes to brown them on all sides.