I’ve really been trying to post some of my easy weeknight meals so you, my dear readers, can be inspired by how easy it is to cook good, healthy meals for your family. Today’s meal is turkey meatballs. I love this dish because it is easy to double and freeze a batch for when you just don’t have the time or the inclination to make a whole meal. This recipe is for TWO batches of meatballs, so if you don’t want to freeze any, please cut this recipe in half.
Using your hands, squeeze out the liquid and place in large bowl. This is my favorite part of the recipe because I can really let my aggressions go as I squeeze the veggies.
Heat up a large pan and then add some oil to the bottom. Place the meatballs in the pan and cook 3-4 minutes on one side and 3-4 minutes on the other.
Once the turkey meatballs have browned on the outside (they will still be very raw on the inside), take them out of the pan and place back on the wax paper. (don’t worry about contamination, you will be cooking the meatballs further).
To the empty pan add a little bit more oil, and then cook 1/4 cup chopped onion, 1/4 cup oregano, and 1 more garlic clove until soft- about 5-8 minutes. This should make your whole house smell like heaven, so don’t be surprised if the kids or your husband come in looking for food.
**If making two batches then either have two pans going at this point because the meatballs wont fit into one, or have a really large pan and double the above amounts.**
**If sauce is too thick right out of the bottle, add some water to the empty bottle, shake, and then pour into pan and mix to combine.**
Doesn’t that look amazing! I am hungry just looking at it. The meatballs will have a savory flavor, kind of like a bass drum beating in the background. The herbaceous tomato sauce comes in with a quick rhythm and then the smooth chewiness of the spaghetti combines with the other textures to form a song on your taste buds. It isn’t a Mozart symphony- more like a simple folk tune- but the combination is both homey and delicious.