Wednesday, March 25, 2015

Spaghetti Takes Flight

A springy take on meatballs:  turkey breast, salad greens, cheese, lemon and a few other ingredients produced meatballs with a flair.  These were so good.

The recipe was inspired by Food Network Magazine's "50 Meatballs" issue.  I mistakenly combined 2 recipes, but the result was still good.  Here's my take:

Turkey Meatballs

(Serves 3)

Mix in food processor:
6 ounce raw turkey breast tenderloin
1 egg
1/2 cup spinach, arugula mix, cooked and squeezed
1 tablespoon fresh parsley
1 teaspoon dill
Lemon zest from 1/2 lemon
2 tablespoons wheat germ
2 tablespoons part-skim ricotta cheese
2 tablespoons fresh grated mozzarella cheese
1 mini red sweet pepper, seeded
1/4 cup onion

Portion into balls, 1 tablespoons each.
Broil in a toaster oven for 15 minutes, then turn oven to "toast" and brown 5 more minutes.  Center of meatballs should be 165 F.  

My tomato sauce is from Vegetables Accidentally 

Simple Tomato Sauce

Saute onion in olive oil until soft:
1/4 cup onion, diced
1 teaspoon olive oil

1 can no-added salt diced tomatoes (I pulsed mine in a food processor for a few seconds to blend)
2 tablespoons tomato paste
1 3/4 teaspoon Italian seasoning

Simmer for 30 minutes, covered.


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