Tuesday, October 7, 2014

Turkey Meatballs Two Ways

Turkey Meatballs Two Ways... To expand further on my hectic October, let me just tell you that I am in plan ahead mode right now. This weekend's grocery trip was all about strategy and making the most of the 4 days I am home this week to be healthful in my eating habits before a fun filled wedding weekend in the desert. I figured that Turkey meatballs would be the perfect way to do some time saving for dinner prep later in the week, as well as the perfect solution for lunch. I will say I think by the end of this week I may be Turkey meatball'd out for some time, but that's OK!

On Sunday I decided to make two dozen turkey meatballs, half of which would be Italian style and half of which would have an Asian influence. I'd save 8 of each for dinner on Monday & Wednesday (that means 4 each for the roomie and me) - then the additional 8 meatballs (4 of each kind) were split among my 4 lunches this week:

Italian Turkey Meatballs (from this Turkey Meatball Soup Post):
Makes a dozen slightly larger than a golf ball

  • 1/2lb ground turkey breast
  • 1/2lb ground turkey thigh
  • 1/4 cup bread crumbs (I use panko)
  • 1 egg beaten
  • 1/4 cup grated Parmesan cheese
  • large palmful of chopped fresh parsley
  • salt & pepper

Add the bread crumbs to the beaten egg and let sit until it turns into a paste - a few minutes. Add the rest of the ingredients, give it a big squishy mix with your hands. On a nonstick baking sheet lay out your meatballs (I also recommend doing this near the sink where you can occasionally run your hands under water to help keep the meatball forming process from getting too stuck on your fingers).

Pop them in the oven at 350-375 for about 30 minutes.

Italian Meatball Mix

Italian Meatballs Pre Bake

I'll be serving up these bad boys with Dream Fields pasta in Rao's marinara sauce with sauteed kale for a super quick dinner between a haircut and packing on Wednesday night.

Asian Turkey Meatballs:
Makes a dozen slightly larger than a golf ball
1/2lb ground turkey breast
1/2lb ground turkey thigh
1/4 cup bread crumbs (I use panko)
1 egg beaten
2-3 cloves of garlic minced (I used a garlic press)
Tablespoon (guessing) of grated ginger
Large palmful of chopped green onion
Dash of soy sauce
Tablespoon (guessing) of Hoisin
*Note you can use any Asian sauce/seasonings the soy sauce & Hoisin were just what I had on hand. You could also use fresh chopped mint or cilantro for herbs, or Sriracha/chili flakes for some heat!

Use the exact same process with the bread crumbs and egg, then add the other ingredients, give it a mix and cook similarly to the Italian Meatballs. 350-375 degrees for about 30 minutes.


Asian Meatball Mix

I used the Asian inspired meatballs last night to make a brown rice bowl with sauteed kale, teriyaki mushrooms and the meatballs. Inspired by this Pinterst recipe that I've been mulling over for a while.

Asian Meatballs in the container, kale, soyaki sauce, brown rice, green onion, mushrooms!

Sauteed Mushrooms in Soyaki sauce, Meatballs added in to steam & heat!

Brown Rice Bowls

To continue with my meatball overdrive I portioned out two a day to pack with the rest of my lunch this week, which consists of grilled red and yellow bell peppers, grilled zucchini, and grilled broclini. So lots of veggies. Lots of Turkey Meatballs. So far so good, all has been Dahlish... but I am sort of starting to count down the minutes until Thursday night when I can stop eating turkey with every meal.

Lunch Veggies Pre Chop Pre Grill

Grillin Indoors

Finishing off in the oven

Monday - Thursday Lunch!

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