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Wednesday, September 21

The Glamorous Housewife Cooks: Turkey Meatballs

 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

 Start by shredding 1 medium zucchini and 1/2 a large onion. Yes, I know it is a pain to wash the cuisinart, but I swear it takes longer to shred the veggies by hand. If you rinse the cuisinart out as soon as you are done using it, I find it makes clean-up very easy.

 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.

Then add 3/4 cup bulgur, 2 large eggs, 1/4 cup oregano, and 2 garlic cloves minced. The bulger might sound weird, but it is a good replacement for bread crumbs- they will have a similar texture when cooked, but instead of empty carbs they are a whole grain, which are healthier and will keep you feeling full longer!
 Mix all ingredients in the bowl until well combined. Then add 2 pounds ground turkey. Try to mix it as lightly as possible while still incorporating the vegetables and the meat- you don’t want your meatballs to be too tough, which happens if you over work the meat.
 Using your hands, form into balls about 2 inches diameter. Place on wax paper so they will be easy to handle. Be sure to take your rings off first or they will be covered with meat muck. Gross.

 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.**

Mix in your favorite bottled sauce (I like Newman’s Own) or a 28 oz can tomato sauce, and stir. Then place half the meatballs in the sauce and turn to coat. Place the other meatballs in the second pan (which has 1/4 cup onions, 1/4 cup oregano, and a garlic clove in addition to the spaghetti sauce) and then cover both pans and cook for 20 minutes.

**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.

I like this recipe because the zucchini adds some moisture to the turkey which can sometimes be dry, and the bulgur creates an interesting, almost nutty flavor as well as being a whole grain- something I am trying to add to my diet.
I found this recipe made enough so I had leftovers for lunch the next day. Unfortunately my husband realized this as well and ate it before I had a chance to claim them as my own- the bum! When I serve the second batch I will make sure to hide the leftovers- I swear it tastes even better the next day.
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5 Responses

  1. The Working Home Keeper says:

    That looks delicious! The zucchini is a great addition to the meatballs. And I would have never thought to use bulgur as a replacement for bread crumbs. Learn something new every day!

    Mary Ellen
    The Working Home Keeper

  2. Pam S. says:

    Looks yummy, love using zucchini & will definitely try this recipe.

  3. Tim says:

    I love turkey meatballs. More then you know. My mom is really good at making them. I’m sure your better. Don’t tell her I said that though.

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