The past week, I’ve been making easy dinners for E and I in an effort to expand my recipe book and avoid eating out. I’ve been pretty successful. There was honey mustard chicken with apple and walnut couscous on Monday. And the other night, a supereasy turkey meatball dinner.
I was in the mood for something light, but also, something fun. I wanted to “play with my food,” so to speak. Meatballs are the best food for that. I formed mine with turkey, to keep them slightly healthier, and added carrots, peppers, parsley and oregano for flavor. I tossed the ‘balls in a rich pomodoro sauce and grated parmigiano, and we were eating while watching episodes of “Homeland” in an hour (we’re obsessed with that show. Yes, we’re like two years behind everyone else on Earth. Thank goodness for Apple TV and iTunes).
Next day, what makes a better sandwich than meatballs? For lunch, warm the balls up and stuff into a baguette. Sprinkle cheese. Don’t forget the cheese. NEVER forget the cheese.
If you still have meatballs left over, you can freeze them for another night, and warm up on the stove and add sauce when ready.
1/2 green pepper, chopped
1/4 cup yellow pepper, chopped
1/2 small yellow onion, chopped
1/2 large carrot, chopped
1 tablespoon butter
1 garlic clove, minced
1 pound ground turkey
1/3 and one teaspoon bread crumbs
1 1/2 tablespoons chopped parsley
1 tablespoon chopped fresh oregano
1/2 teaspoon cayenne pepper
kosher salt and fresh ground pepper
2 cups marinara or tomato sauce (I used Citarella brand pomordoro sauce. You can use what you like.)
In a large sauce pan, sauté the green and yellow peppers, onion and carrots together with the garlic and butter for about 5 minutes, until softened. Set aside in a large bowl. Add turkey, breadcrumbs, egg, parsley, oregano, cayenne pepper in a bowl. Mix with your hands until just combined (don’t overwork, then you’ll get tough meatballs). Shape into meatballs with your hands or with an ice cream scooper, and set into the large skillet. Season each with salt and pepper. Brown on each side for about 3 minutes, until nice and golden. Add tomato sauce, and simmer for another 10 minutes. Scoop into bowl or onto plates, and sprinkle on Parmigiano-Reggiano. Makes about 12 meatballs.
For sandwiches, scoop meatballs into baguettes or sandwich rolls. Sprinkle on cheese. Serve.