Mamma Mia! Meatballs
For years now, I have been trying to make meatballs. I mixed the meat with veggies, ketchup and other choice ingredients, rolled them into balls and then placed them in a saute pan to cook. Invariably, they would fall apart and my spaghetti and meatballs always became spaghetti with Bolognese sauce. Last night, light a lightening bolt it dawned on me that I should BAKE the meatballs. It would be healthier, way less messy and might even make the balls stay in tact. Dare I try – YES, and achieved success. I am now happy to report that I can finally make spaghetti and meatballs… Whew!
Turkey Meatballs
Special tools:
Rimmed baking pan
Parchment paper
*If you do not shun red meat as I do, feel free to use any combination of beef, pork, etc for the ground meat.
1 and 1/4 lb of ground turkey*
2 tablespoons of olive oil
1 yellow onion cut in small dice
3 stalks of celery cut in small dice
1 leek, top and bottom trimmed, cleaned and cut in small ribbons
1 green bell pepper cut in small dice
1/4 cup of ketchup
1 egg
3/4 cup of panko breadcrumbs
1 tsp salt
1 tsp of mild chili powder
1 tablespoon Worcestershire sauce
Directions
Preheat oven to 375 degrees.
In a large saute pan heat the oil. Add the onion and cook for a minute or two. Add the celery, leek and pepper and continue to cook, stirring occasionally until vegetables are soft and the onion is translucent. Let cool slightly. Season with a half a pinch of salt and pepper if desired.
In a large mixing bowl add the egg and ketchup. Mix together. Add the turkey, breadcrumbs, salt, chili powder, Worcestershire sauce and cooked vegetables. Mix. (Take off any rings, wash your hands and then use them to squish all the ingredients! Truly a cooks best tool!)
Form balls (this recipe will make about 20 meatballs) and place on a large rimmed baking sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Then turn the pan and continue baking for another 15 minutes. Remove from oven and serve meatballs with spaghetti if desired! Manga!