This is my first entry into the Bachelor Meals series. I was inspired to create these simple yet impressive recipe series by my cousin who recently decided to make the first major step into adulthood and buy his own home. Following a holiday that he made dinner for his parents and brothers (which was impressive itself), I knew I had in my giant collection of recipes some simple, healthy and girl-impressing meals he could benefit from. I told him for his birthday I would give him some cooking lessons and have been creating a cookbook just for him to refer to when he made these recipes on his own. This is one of those recipes. You can survive so long on mac and cheese before you start seeing the ill effects.
If you don’t mind getting your hands dirty (literally) or can use a knife without having to run to the emergency room, you can make these. To make them uniform, you’ll need some fancy equipment too….an ice cream scoop. If you don’t care, just eyeball them. I’ve found the scoop technique makes things go faster, cleaner, and more even when cooking. Also, a major clean-up time saver, parchment paper. Always have a box on hand. Another tip to the perfect meatball…..wet hands. After scooping the meatballs, they look like spiky things. I tried baking these at this point and it just didn’t work. The spikes got singed and had a slight burnt taste. Not what I was looking for. Now I have the faucet on a slight stream and using wet hands I smooth them out to be nice and pretty (like the photo below).
A part of the recipes, you’ll need a few things in your pantry and fridge that you don’t have normally; a jar of sun-dried tomatoes, cumin and breadcrumbs. I would hope you have the rest of the ingredients around anyway. (Garlic powder, oregano, red pepper flakes and onions are great additions to a cheap, plain pizza too.) It’s always a good thing to have an assortment of spices on hand to experiment when cooking. You never know when you’ll add something and go “Oh, that was good! What did I do so I can make that again?” and then spend 3-6 months trying to recreate it. Been there, done that!
These freeze amazingly well so, make the whole batch and have a healthy lunch or dinner within a few minutes from the microwave THAT YOU MADE. Not from a box. Boil some water, add some pasta, add some sauce and voilà you have homemade spaghetti and meatballs. Or throw some heated meatballs on a hoagie roll with some sauce and cheese and you got a meatball parm. They’re also great plain as an appetizer. The ground chicken and baking verses pan frying helps keep them on the healthy side of things so you don’t have to feel too bad about having these a couple nights a week.
I hope you give these little guys a try. They are really easy and are very convenient to have around.
Source: The Trial and Error Kitchen
Makes 38 golf ball -sized meatballs
- 1 lb (1 package) ground turkey
- 1 cup seasoned breadcrumbs
- 2 Tbsp granulated garlic
- 1 tsp red pepper flakes
- 1 tbsp dried oregano (more if fresh)
- 1-2 tsp cumin
- 1/2 cup Parmesan cheese
- 2 tsp sun dried tomatoes, chopped
- 1 small onion or 1 slice from a giant onion, diced
- 1 egg
In a large bowl, mix together breadcrumbs, garlic, seasonings, tomatoes, and onion. Combine thoroughly and add egg. Add turkey and stir carefully to combine. Using a 1 1/2 scoop, portion out 36-38 meatballs onto a parchment paper-covered cookie sheet. With wet hands, smooth out each meatball and have them be closer to each other on the pan. (Be careful for them not to touch each other.) Bake at 350 degrees for 30 minutes or until a test meatball is completely cooked. Serve immediately or let completely cool and place into a freezer bag to store long term (about a month).
Copyright – The Trial and Error Kitchen