It’s been awhile since we’ve uploaded a recipe to the blog. Thought we’d hit you with two of our favorites, one new (this one) and an old favorite (to be posted soon!) We always substitute ground turkey for hamburger around here, it’s leaner and has (what I think) is a more complex flavor. And that annoying/gross grease that you have to deal with when you’re cooking with ground beef? Say sigh-oh-nara! (I could Google the correct spelling of that, but I am too excited to share this with you.)
I had a big craving for spaghetti and meatballs, and decided to whip up something with what we had in the house. These are seriously the easiest meatballs that you will probably ever make, and they have great flavor! These are slightly spicy (we’ll show you how to remedy that if that’s not your thing), the turkey tastes a little bit like sausage, and because they’re lean ground meat and baked, they’re much lower in fat than your traditional counterparts, but trust us—you won’t notice that in the flavor!
What you’ll need:
1/2 tsp salt
1/2 tsp celery salt (if you don’t have this, make it 1/4 tsp of salt)
1/4 tsp pepper
1/4 tsp red pepper chili flakes (Eliminate this if you don’t want a little heat!)
(1/4 tsp of Oregano would also be great, we just didn’t have any on hand. They’ll still taste great without, but if you have some, throw it in!)
4 tbsp of All Whites egg whites (in the carton) (If you don’t have this, one egg)
1/4 cup Italian breadcrumbs
1 clove minced garlic
ground lean turkey
baking sheet/non-stick spray/mixing bowl/whisk (or a fork)
1. Preheat your oven to 350 degrees and spray your baking sheet with non-stick spray, set aside. If you’re making pasta, now is a good time to salt your pasta water and set on medium heat to boil
2. Mix your dry ingredients together in a bowl and whisk together
3. Add egg to dry ingredients, but DON’T mix it up!
4. Add turkey. I used about 3/4 of a half pound package
5. Mush it around with your hands, making sure to not leave any of the dry ingredients sticking to the bowl
6. Roll the turkey mixture into balls and align on a baking sheet like such…
If you’re making the meatballs ahead of time, and aren’t ready to cook them, they’ll be good like this in the fridge for a few hours. Otherwise-
7. Put the meatballs in the oven for approximately 22 minutes (a little less, a little more won’t hurt them.) In fact, Alison was running late on her way home from work today and I left them to warm at 200 degrees in the oven and they were still A-Okay
8. Don’t forget to throw in your pasta! If you want to coordinate cooking times, add the pasta to the water after ten minutes of meatball cooking time. If you’re in 5A, you’re eating whole wheat pasta. Don’t listen to anyone who says this stuff doesn’t cook the same as regular, it does. And the taste is a little nuttier, and it’s a WHOLE lot better for you! As you can see from the picture, I used a canned sauce (for you NY-ers, Renaldi, 1.99 at most Gristedes) and dressed it up with my favorite additions: Red chili flakes, pepper and a tbs. and half of Chavrie goat cheese, whisked in. We always have goat cheese in the house and I love it to dress up a store bought sauce. You can start to warm the sauce around the same time you put the pasta in the water.
9. After twenty-two minutes, tending to your sauce and draining your pasta, pull out those meatballs and use a knife to check for doneness. Juices should run clear and there should be no pink in the middle! They will be lighter in color than hamburger meatballs, see below.
(Yea that’s a pot top that doesn’t fit, such is the NY life.)
10. Put all the stuff together and leave the clean up for someone else!
***Substitute the pasta for toothpicks, and you’ve got a great appetizer for a party (use the sauce as a dipping sauce! And perhaps adjust the size of the meatballs. If you make them smaller than seen here, make sure and check them at 15 mins so you don’t make hockey pucks!)
We’ll have another poor person recipe up soon! Did you try this and like it? How did your meatballs turn out? NewYorkInstant@gmail.com