Friday, September 3, 2010

It's a meat{turkey}ball!

Last night was book club (a few girlfriends and I use this as an excuse to get together, drink wine, and chat) and I brought turkey meatballs with marinara sauce.  I've never made meatballs with turkey before, so I was expecting them to come out much more dry than regular meatballs.  To my surprise, they turned out great!  The girls in book club all seemed to enjoy them and my boyfriend ate the leftovers this morning for breakfast. :)

Yummm, who can resist wine and cheese?!

In book club, we all bring a dish to share with everyone.  We had a fabulous Italian meat and cheese plate, gnocchi in tomato sauce, and a chilled cheese tortellini salad with mozzarella and basil (you can see these in my pictures below).  In all, it was a fun night with the girls and we had some great food and wine.

Photos by {me}

{Recipe} Turkey Meatballs
   * 2 lbs ground turkey
   * 1/2 cup olive oil
   * 1 egg
   * 1 garlic clove - minced
   * 1 tblsp. dried oregano
   * 1 tblsp. dried basil
***Note:  I do not actually measure when I am cooking (except for baking of course).  The ingredient measurements are all a close estimate to what I used***

1.) In a large bowl mix with a wooden spoon: ground turkey, olive oil, garlic, and a slightly beaten egg.  The egg and olive oil are what hold the shape of the meatball
2.) Stir in the oregano and basil
3.) Roll mixture into 1" balls and place on a cooking sheet covered with wax or parchment paper

You can either put the rolled balls into the freezer and save for up to 3 days, or cook them.  I like to bake the meatballs because it is healthier than frying them.  To do this, pre-set the oven to 350 before making the meatballs.  Once you are ready, put the meatballs in the over for roughly 30 min (until the tops are brown).

{Recipe} Marina Sauce
   * 2 small onions
   * 2 carrots
   * 2 celery sticks
   * 1/2 cup olive oil
   * 1 large garlic clove
   * 2 28 oz. cans of peeled, whole San Marzano tomatoes

1.) Dice onions, carrots, celery
2.) In a large pot, add olive oil, onions, carrots, and celery.  Mince garlic and add to pot.  Saute the ingredients for about 20 minutes on medium-low to sweeten.
3.)  Add tomatoes and juices from the can to the pot and stir over medium.  Keep the sauce over medium for another 20 minutes or so.
4.)  Remove sauce from heat and blend together in either a blender or food processor
5.) Add salt and pepper to taste


Dexter said...

I love how in the meat ball picture you can see the Charles Shaw! 2008 perhaps?!

Hostess in Rainboots said...

Hahaha, some girls love the two buck chuck :)