booby bunny
New member
I came up with this one last week and the family LOVED it. I cook a lot, and assume most everyone cooks by "feel" or taste, please forgive the vagueness.
Ground turkey 1lb
Lots of fresh garlic..I used half a bulb.
Basil, LOTS of fresh basil, 1/2 a cup of it chopped.
chopped fresh spinach.... about three cups.
sun dried tomatoes, I have some from last year's garden.
parmesan cheese, 1/4 cup or so
egg whites 1/4 cup or so...I use the carton stuff for ease
and 1/2 cup skim mozzarella, shredded. (for ooze appeal)
Fresh ground pepper
Mix it all up, very easy to do with a silicon spatula...no meat mess hands.
And "shape" into balls. Roll in parmesan cheese, (helps with sticking, and puts a yummy "skin" but not necessary.)
I do not like non stick cook ware, so I use olive oil in a squirt bottle, a couple of pulls on the trigger in a large saute pan over med..med/hi heat. Place balls in pan, try not to squish them in. Turn the balls after 5 minutes or so.
I deglazed the pan with a splash of white wine, and two cups of chicken stock, simmer to reduce. (and another clove of garlic sliced thin)
I served this with fresh whole wheat pasta (local pasta company)
I tossed the pasta, balls, sauce with more chopped fresh basil
total cooking time... 20 minutes.
prep..10-15 minutes.
It was one of my "oh crap, what in the world am I going to make for diner?" meals.
My husband is of Italian descent, and loves all the not so good Italian foods, this recipe won his heart.
Ground turkey 1lb
Lots of fresh garlic..I used half a bulb.
Basil, LOTS of fresh basil, 1/2 a cup of it chopped.
chopped fresh spinach.... about three cups.
sun dried tomatoes, I have some from last year's garden.
parmesan cheese, 1/4 cup or so
egg whites 1/4 cup or so...I use the carton stuff for ease
and 1/2 cup skim mozzarella, shredded. (for ooze appeal)
Fresh ground pepper
Mix it all up, very easy to do with a silicon spatula...no meat mess hands.
And "shape" into balls. Roll in parmesan cheese, (helps with sticking, and puts a yummy "skin" but not necessary.)
I do not like non stick cook ware, so I use olive oil in a squirt bottle, a couple of pulls on the trigger in a large saute pan over med..med/hi heat. Place balls in pan, try not to squish them in. Turn the balls after 5 minutes or so.
I deglazed the pan with a splash of white wine, and two cups of chicken stock, simmer to reduce. (and another clove of garlic sliced thin)
I served this with fresh whole wheat pasta (local pasta company)
I tossed the pasta, balls, sauce with more chopped fresh basil
total cooking time... 20 minutes.
prep..10-15 minutes.
It was one of my "oh crap, what in the world am I going to make for diner?" meals.
My husband is of Italian descent, and loves all the not so good Italian foods, this recipe won his heart.
