I’m always looking for recipes that combine my desire to eat clean using nutrient-filled whole foods and recognizable ingredients, my need for substance so that I’m not back hunting through the cupboards an hour later, and flavors that my son and husband will be able to enjoy because, frankly I can eat anything if I know it’s good for me. Taste is a luxury. This never-ending search allows me a chance to discover ingredients I’m not familiar with, it also means my son will typically jump in to help due to the excitement of how the recipe will turn out. Combing through the web recently I came across Self Magazine Turkey Meatballs and they turned out to be a great choice.
So many herbs it’ll turn your meatballs GREEN!
I’m sure you are familiar with the classic meatball recipe that includes ground meat, an egg, some bread crumbs, and a sprinkle of some dried oregano. Sure, people sometimes throw in a few more dried ingredients to call it their own, but I’ve never come across meatballs that have so many wonderful, fresh herbs that they turn the meatballs green. As you can imagine, the 12-year-old’s enthusiasm took a massive dive.
Combining the ground turkey and herbs is a bit wet but when I tossed them around in my hands they naturally formed a nice ball. To get the full count of 24 you only need a small amount, ours were a bit bigger and they turned out great. You could then let then sit on some parchment paper in the refrigerator to hold their shape better, but we opted to get them in the pan with some oil right away and they held their shape well. Though, I never have perfectly shaped meatballs, how do people do that??
Now you can see that the green is still evident while cooking in the skillet. Don’t worry, if you’re trying to feed them to skeptical youths, that’ll go away soon. While these cooked I heated the sauce. The recipe does offer an option to make sauce from scratch, but I opted for two jars of the organic version which is much faster.
After they’ve cooked through, place the cooked meatballs in the warmed sauce on the stove. Coat each ball with sauce and let simmer for up to 30 minutes and presto….no more green meatballs. It is a delicious dish with a ton of flavor and it didn’t feel heavy. Depending on your nutrition goals you can couple it with pasta or just a side of vegetables, it is a meal in itself.
I highly recommend this recipe, especially if you are short on time but high on expectation. It passed the kid test and makes for great leftovers. Let me know if you modify the recipe yourself in the comments below, I’m always looking for another chance to cook up a yummy and healthy meal with my son. Enjoy!