So I convinced my husband to do a juice cleanse with me for the past couple of days. About halfway through (in the midst of stomach growling and grumpiness overload), I told him that at the end of the tunnel (today), I would make him anything he wanted for dinner. Much to my surprise he asked for something from the vault…..something I haven’t made in so many years…..something I used to make weekly when we were getting in shape for our wedding.👀
I honestly forgot what they tasted like. That was before I attempted to up my cooking game when I became a stay at home wife. They were part of the menu when there were only about 5 things on the menu. So, I wasn’t sure if they would be worth talking about…but they are!
Start with 2lbs of lean ground turkey in a mixing bowl. Add a pack of frozen spinach (thawed and wrung out with a kitchen towel), 1 large egg, 3/4c Italian bread crumbs, 1/2c grated Parmesan, 2tsp minced garlic, 1/4c milk, & 1/2 of a finely diced onion. With your hands, mix to combine.
Divide your mixture into 4 sections for easy dividing. Now form 12 large meatballs and place on prepared baking sheets.
Drizzle with EVOO and bake at 400 degrees for 25 minutes.
These can be served many ways; over sautéed veggies, spaghetti squash, traditional pasta, alone with melted cheese? The possibilities are endless. Tonight, I made homemade marinara and served them over angel hair with pecorino romano cheese. They were so good. Back on the rotation for sure.😋
Adapted From: Rachel Ray
I love soup in the cooler months. We don’t have many of those here, so I like to make the most of “soup season” while we can. This is one of my favorites and talk about quick and easy! It’s very hearty so even big appetites will fill up, especially if you add a mixed green salad and a crusty bread. Voila, dinner is served!
Begin by warming a tablespoon of EVOO over medium heat in a large, deep pot or Dutch oven. Sauté a medium onion until soft (about 5 minutes) and then add in a teaspoon of minced garlic and cook for an additional minute.
Now add in 2 cups beef bone broth, 28oz can undrained diced tomatoes, 8oz can of tomato sauce, 1/2tsp salt, and 1/2tsp of oregano.
Add in 20-25 frozen, Italian style mini meatballs and let simmer for 15 minutes.
Now add in 3-4 cups of pre-cooked, refrigerated tortellini. They only need to cook for a couple of minutes to become al dente.
Stir in 2 big handfuls of baby spinach. Once the spinach wilts, remove from heat.
This last step is optional but ’tis the season for a little indulgence so go ahead! Add 1/3C heavy cream (everything is better with heavy cream!). This freezes beautifully, so make a big batch and enjoy more than once!😋
Inspired By – Spicy Southern Kitchen
One of my favorite indulgences (besides a great burger) is a meatball sub. These are so easy and delicious. Perfect for a game day or Sunday feast.
Place 1.5lbs of ground sirloin in a large mixing bowl. Create a well in the center and add:
1 egg, beaten
3 handfuls of Italian breadcrumbs
1 finely chopped medium onion
4 cloves minced garlic
1/2 teaspoon red pepper flakes (this can be omitted if your are cooking for kids or folks who don’t like spicy meatballs)
2 teaspoons Worcestershire
1/4 cup chopped fresh parsley
1/4 cup Parmesan
Salt & pepper
Mix together with your hands but don’t over mix. Divide into 4 parts and then divide each quarter into 3 meatballs, so that you end up with 12 meatballs.
Place on nonstick baking sheet and roast in a 450 degree oven for 12 minutes.
Warm marinara sauce in a medium saucepan (homemade is best but store bought also works). Place meatballs in sauce and coat on all sides.
Slice some good Italian sub rolls almost in half. Later your meatballs, extra sauce, and sliced provolone inside your roll. Place sandwiches on a baking sheet and warm until cheese is melted and bubbly.
Adapted from: Rachael Ray