Baked Turkey Meatballs

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

What’s your favorite way to cook meatballs?

I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.

I made one batch of meatballs, and pan fried one half, and baked the other.

The result?

Much to my surprise, I actually preferred them baked!

While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.

Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.

WAY too much work for just a little payoff.

The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).

I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.

MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂

Baked Turkey Meatball Recipe - Just brush with olive oil & pop in the oven for 20 minutes

Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).

They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).

But anyways, these turkey meatballs are super easy to make.

Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.

THAT’S IT!

And while they bake, you can boil some pasta or set out some marinara for dipping.

Love easy dinners like this.

Baked Turkey Meatball Recipe - Serve over pasta or dip in marinara for an appetizer

 

Baked Turkey Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 16 meatballs
Ingredients
  • 20 oz ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup milk
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • olive oil, for cooking
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.

  3. Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.

  4. Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.

  5. When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.

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Raspberry Greek Yogurt Oatmeal

Raspberry Greek Yogurt Oatmeal. One of my favorite weekday breakfast recipes.

I know, it’s easy to default into “easy” breakfast options on weekday mornings…

(Ahem, I’m looking at you, cereal).

But sometimes, we forget about other breakfast options that are just as easy!

Think pre-cooked hardboiled eggs, smoothie packs that are ready to go in the freezer, or homemade oatmeal.

It really only takes 1 minute to microwave rolled oats.

Cooking them only briefly helps them hold their shape, so you don’t end up with a bowl of mush. Yay!

Once they just are just-tender, take the bowl out of the microwave, and dollop on your favorite toppings.

Right now, I’m all about fresh raspberries.

They’re tender, juicy, and perfectly sweet-tart.

Add a sprinkle of crushed walnuts, ground flax seed, cinnamon, and a drizzle of honey, and you’ve got a filling and super nutritious breakfast ready in less than 5 minutes.

 

Raspberry Greek Yogurt Oatmeal
Prep Time
2 mins
Cook Time
1 min
Total Time
3 mins
 
Servings: 1
Ingredients
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup water
  • sprinkle of sea salt
  • sprinkle of ground flaxseed
  • sprinkle of chopped walnuts
  • dollop of plain Greek yogurt
  • handful of fresh raspberries
  • drizzle of honey
Instructions
  1. Place the oats in a microwave safe bowl and add the water and salt. 

  2. Place in the microwave and cook for approximately 1 minute, until tender and the water is absorbed.

  3. Remove from the microwave and top with ground flaxseed, chopped walnuts, Greek yogurt, raspberries, and honey. 

  4. Enjoy right away!

Recipe Notes

I prefer my oatmeal lightly cooked so it still has individual flakes of oats, but feel free to modify the amount of water or cooking time in this recipe to suit your taste. More water and a longer cooking time will yield a more porridge-like oatmeal.

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Thai Red Curry with Butternut Squash and Chicken

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Thai curry is one of the most comforting, warming dishes you can make.

The spicy chile and herbs are balanced by the creamy cooling coconut milk, and when spooned over tender white rice, you’ve got one of my favorite meals in bowl.

There are actually three common “colors” of curry out there:

  1. Red Curry
  2. Green Curry
  3. Yellow Curry

Red curry paste, the variety used in this recipe, is made with dried red chiles, garlic, shallot, lemongrass, salt, galangal (a type of Thai ginger), kaffir lime, and sometimes shrimp paste.

Green curry contains basically the same ingredients, except it uses green chiles instead of red, plus a pop of coriander, cumin, and turmeric. If you’re looking for a green curry recipe, I’ve got an excellent one here. 

Yellow curry is the most mild and is actually vegetarian! It leads with a strong lemongrass flavor, and doesn’t use any shrimp paste.

Honestly, they are ALL delicious, but I thought the red paste would pair best with the sweet butternut squash I had sitting on my counter, so that’s where this recipe went!

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Curries are SUPER simple to make if you’re using jarred curry paste.

Simply sauté the paste in some oil, add some veggies, coconut milk, and protein of your choice, and let it simmer.

Top it off with fresh lime juice & herbs, and you’ve got a delicious meal ready in no time.

Honestly, if you use pre-cooked chicken, chickpeas, or tofu, this meal would be ready in under 30 minutes.

If you choose to poach some chicken first, it’ll take a little bit longer, but the whole thing will still be done in about an hour.

The curry paste adds so so much flavor, that you can keep the rest of the ingredients pretty basic. in fact, I really only used butternut squash and chicken in this recipe, and it was great!

Feel free to experiment with whatever veggies you have in your fridge. Sweet potatoes, onions, or chickpeas would also be wonderful in this dish.

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

 

Thai Red Curry with Butternut Squash and Chicken
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 4
Ingredients
  • 1.25 pounds boneless skinless chicken breasts (~3 small)
  • 2 cups Jasmine rice or other long grain rice
  • 2 tablespoons organic canola or other oil of choice
  • 2-4 tablespoons Thai red curry paste (amount used depends on the spiciness of your brand)
  • 4 cups peeled and cubed butternut squash (3/4 inch cubes)
  • 1 14 ounce can full fat coconut milk
  • 1 tablespoon fish sauce (optional)
  • 3 cups warm water
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon soy sauce or tamari if gluten free
  • Juice of 4 limes
  • 1/3 cup julienned fresh basil
  • 1/3 cup chopped fresh cilantro
Instructions
  1. Bring a large pot of water to a rolling boil. Add the chicken breasts, reduce the heat to a simmer, and let cook for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. [Exact time will vary, depending on the size of your chicken breasts.] When done, use tongs to remove the chicken to a plate & set aside to cool.

  2. Meanwhile, place the rice and 4 cups of water in a rice cooker or small lidded pot. Cook in the rice cooker or according to package instructions until done. Set aside for later. 

  3. Once the chicken is cool enough to handle, use your fingers to shred it into bite sized pieces and set aside. 

  4. Next, start the curry. In a large enameled cast iron dutch oven, heat the two tablespoons of canola oil over medium-high heat. Add the curry paste and butternut squash and cook for about 5 minutes, until fragrant. I used 4 tablespoons of the Thai Kitchen curry paste because it was somewhat bland... if you use a spicier brand like Mae Ploy, you'll probably only need 2 tablespoons.

  5. Add the coconut milk, fish sauce, and water to the dutch oven. Bring to a boil, then reduce to a simmer and cover. Let cook for about 15 minutes, or until the squash is tender. 

  6. Once the squash is tender, stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon soy sauce. Add the chicken and simmer for 5 minutes, until warmed through.

  7. Finally, turn off the heat and stir in the lime juice, basil, and cilantro. Add a scoop of white rice to each serving bowl, and spoon the warm curry over top. Enjoy!

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