Wednesday, November 28, 2012

Meaty Balls

This week I suddenly had an epiphany...I have NEVER made meatballs!   Well, except for one time in college when I made my mom's Swedish meatballs because I was feeling homesick, but are Swedish meatballs real meatballs?  Maybe the idea to make these came to mind because it was just Thanksgiving and I have been missing my family once again.  I decided to try it this time with whatever I had on hand in my cupboard.  My mom always uses ground sirloin - but I only had ground turkey breast.  And as an ode to her Swedish meatballs, I kept the ketchup, but had to nix the jelly in order to produce a more Italian/Thanksgiving fusion-style version.  They turned out juicy and incredibly flavorful!  We ate them over pasta and will eat the leftovers tomorrow in sandwich form - looking forward to it already.

Turkey Meatballs:
Package of lean ground turkey breast
1 egg
1/4 cup breadcrumbs
3 tablespoons Parmesan cheese
1 tablespoon garlic powder
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons ketchup
salt and pepper

1 15 oz. can of tomato sauce
2 tablespoons ketchup
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup reduced sodium chicken stock
1/2 cup water
1 teaspoon brown sugar
salt and pepper

Mix all of the meatball ingredients with your hands.  Heat a large skillet over medium heat and spray liberally with cooking spray.  Roll the meatballs into golfball sized portions and add to pan.  Saute about 3 minutes per side then add the sauce ingredients.  Simmer for about 10-15 more minutes over low heat.  Add more water or stock as needed and be sure to taste and adjust.

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