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.
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 🙂
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.
And while they bake, you can boil some pasta or set out some marinara for dipping.
Love easy dinners like this.
Baked Turkey Meatballs
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 16 meatballs
- 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
Preheat the oven to 400 degrees Fahrenheit.
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.
Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.
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.
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.
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 Time2 mins
Cook Time1 min
Total Time3 mins
- 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
Place the oats in a microwave safe bowl and add the water and salt.
Place in the microwave and cook for approximately 1 minute, until tender and the water is absorbed.
Remove from the microwave and top with ground flaxseed, chopped walnuts, Greek yogurt, raspberries, and honey.
Enjoy right away!
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.
Something about the recent time change has me in a GREAT mood.
I mean, a few extra hours of sunlight each day does wonders for this woman 🙂
I’m probably jumping the gun here… it’s only mid-April… but I’m already busting out the grill pan and pretending it’s summer!
And one of my favorite parts about summer, is hot veggies fresh off the grill.
They get that delicious char on them, remain crisp tender, and are SO easy to make.
Since grilled veggies have so much flavor on their own, I like to keep it simple.
Just a simple vinaigrette, and maybe a little cheese tossed in there, and you’re good to go.
For this recipe, I’ve tossed my grilled zucchini with lots of lemon, fresh mint, and crumbed feta cheese.
It’s a perfectly balanced bite.
You’ve got the fresh pop of lemon, creamy tangy cheese, and the palate-cleansing fresh mint.
And one of the best parts?
It’s ready in just 20 minutes. Winning.
Grilled Zucchini with Mint, Lemon, and Feta
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 4 medium zucchini, cut on the bias into 1/2 inch thick slices
- olive oil, for grilling
- sprinkle of kosher salt & ground black pepper
- 5 ounces crumbled feta cheese
- zest of 1 lemon
- juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh mint
Preheat a grill or grill pan over high high heat.
Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)
Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.
As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini.
Sprinkle the crumbled feta cheese over the zucchini & toss to combine. Serve warm or at room temperature.