Juicy, lean Mediterranean Turkey Meatballs

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Hands down the juiciest turkey meatballs you can make. The secret to the moistness in these meatballs is a combination of yogurt, zucchini and bread. Try these, and you will think twice before buying store bought meatballs again. And it’s also a great way to sneak some veggies in!

Our family loves meatballs….in pasta, curry, Mediterranean bowls, a sub, or on its own, the possibilities are endless. It’s easy to make meatballs at home and freeze them. Turkey meatballs can be still juicy and delicious and most of all, lean and healthier than beef meatballs.

Prep time: 10 minutes. Cook time: 30 minutes

Servings: for 4 – 6;people

Ingredients

  • 1.25 lbs 93% lean ground turkey
  • 4 cloves garlic finely minced
  • 1 small red onion finely diced
  • 2 cups baby spinach (chopped)
  • 1 tsp dried chili flakes (optional if you like it spicy)
  • 1 cup grated zucchini, liquid squeezed out well
  • 2 slices whole wheat bread, or gluten-free bread
  • 1/4 cup Greek yogurt
  • 1/4 cup seasoned whole wheat breadcrumbs, or gluten-free panko
  • 1 large egg
  • 1 tbsp fried oregano, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chopped fresh mint, chopped
  • 1 tsp kosher salt and fresh black pepper
  • Olive oil cooking spray

Method:

  1. Preheat oven to 400 degree Fahrenheit.
  2. Spray olive oil on a sheet pan and set aside.
  3. Put the slices of bread in a bowl and cover the slices with water. Allow it to soak for about 1 minute.  Discard the water and squeeze the water out from the bread. Crumble it a bit with your hands and add it to a mixing bowl.
  4. To the same mixing bowl, add in the rest of the ingredients seasoning with salt and pepper.
  5. Form balls (golf sized) with that mixture and arrange them on a sheet pan.
  6. Bake in the heated oven for 30 minutes or until meatballs are fully cooked.
  7. Then transfer to the top rack and turn on the broiler for 1-2 minutes or until the tops are boiled.
  8. Alternatively, in a skillet, add in a tablespoon of olive oil and heat on medium flame. When the oil is hot, add the meatballs and cook over low heat, until cooked through, turning halfway, for about 10-12 minutes or until cooked thoroughly.
  9. Serve them in a Mediterranean bowl with greens, feta, olives, couscous, and all the sauces you like. Alternatively, they taste great in pasta.

Kheema – ground turkey, beef or chicken

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Kheema is a staple Indian dish and just so versatile. Nilesh, as a bachelor, made a huge pot of kheema and had it with pasta, with chapatis, or rice..he almost always seemed to be having kheema for a meal. Now we also use it in patties, empanadas, shepherd’s pie, and potato chops. Make a large pot and then package it into ziplock bags, frozen for another day and another dish!

This is my mum’s recipe. The secret ingredient which made her dish stand out was the addition of vinegar and sugar! You won’t be disappointed.

Servings:6

Ingredients:

  • 1 lb ground turkey (or other meat – cooking time for non turkey options will vary )
  • 3 tbsp oil
  • 2 large onions
  • 2 tbsp ginger, minced fine
  • 2 tbsp garlic, minced fine
  • 2 heaped tsp coriander powder
  • 1 tsp black pepper powder
  • 1 heaped tsp garam masala powder
  • 1 tsp chili powder
  • 2 tsp cinnamon powder
  • 3 tbsp apple cider vinegar
  • 2 tsp sugar
  • 2 tbsp kasuri methi (optional)
  • 1/2 cup chopped fresh cilantro

Method:

  • Heat oil in a large pan
  • When oil simmers, add in the chopped onion, garlic and ginger
  • Turn the flame to low and stirring occasionally, let the mix cook 3 minutes until onions are translucent and soft
  • Add spices (except vinegar, salt and sugar) and fry for 1 minute on low flame
  • Add the meat, fry for 5 minutes
  • Add the vinegar, salt, sugar
  • Cook for 15 mins on low flame
  • Sprinkle in kasuri methi and cilantro, stir and cook for another minute
  • Serve hot with chapatis. Use leftovers to make shepherd’s pie or potato chops

MeatLoaf

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Almost every summer growing up, we took the train to visit my grandparents in Goa. Often, that trip was made along with other family friends or relatives. The best part of the almost 3-day journey, was the food. Chutney sandwiches, patties, potato chops, cutlets, meatloaf sandwiches, a veritable feast. Now, we enjoy meatloaf sandwiches for picnics, school lunches, and road-trips. Quick and easy to make, it’s good to have on hand. You can refrigerate it or freeze it for a month and use when needed. See the serving options below the recipe for the different ways you can enjoy this!

Ingredients

  • 1 lb Ground Turkey (my mom used beef so that’s an option too)
  • 1/2 lb Pork Bacon (minced or diced finely)
  • 2 Eggs
  • 2 slices Bread (soak in water and squeeze dry)
  • 1 tsp Mustard powder (or use Dijon Mustard – 1 tbsp)
  • 1 tsp Black Pepper powder
  • 2 tbsp Worcestershire sauces
  • 2 tbsp Ketchup or hot sauce
  • Juice of 2 limes
  • 1 tbsp Salt
  • 1 tsp red food color (optional, I’ve avoided it)
  • 1/2 tsp or less Butter

Method:

  1. Use the butter to grease a small pan that can be used in a pressure cooker
  2. Beat the two eggs
  3. Mix the eggs into ground turkey, along with all the other ingredients, except the butter. Be careful not to over-mix the meat, which can result in a tougher loaf.
  4. Transfer the mix into the greased pan
  5. Place the pan in the pressure-cooker and pressure cook it for 15 minutes with a slow release thereafter

Serving options:

  1. Make a sandwich. Butter the bread, spread some ketchup and mustard on the bread and add a layer or two of the meatloaf
  2. Cut the meatloaf into small squares, dip in egg, coat with flour and fry lightly and serve as an appetizer
  3. Dice a small red onion finely, along with 2-3 sprigs of cilantro. Add to 1 cup of mashed meatloaf, along with 2 tsp hot sauce (or to taste). Serve on crackers or toasted bread

Make Ahead Instructions:

You can make meatloaf one day in advance and store it the fridge (uncooked) in a well sealed container. 

To freeze meatloaf:

Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then cook as directed. 

Pesto Cavatappi (Noodles & Company copycat)

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We happened to stop at Noodles & Company for lunch with friends and Sophia ordered Pesto Cavatappi. She loved it so much, that we had to try and replicate it at home. We’ve made this recipe without meat, with chicken and even ground turkey. Each time, it was delicious. A quick, easy to make recipe, that’s been a hit with kids and adults.

Servings: 6 as main course

Ingredients:

Some ingredient considerations:

  1. Cavatappi – options include rotini, macaroni, or whatever pasta you have on hand
  2. Dry white wine – instead of wine, you can add more chicken broth, or if you are going vegetarian, vegetable broth
  3. Greek yogurt – while the original recipe calls for heavy whipping cream, I use Greek yogurt as a healthier alternative
  • 1 pound cavatappi pasta or other small pasta (see note 1 above)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 4 ounces mushrooms diced
  • 1 large tomato diced
  • 1/2 chicken or vegetable broth
  • 1/4 cup dry white wine (see note 2)
  • 1/2 cup Greek yogurt (see note 3)
  • 1 cup basil pesto
  • 1 cup shredded Parmesan cheese
  • Freshly ground pepper, to taste

Method:

  • In a large pan, bring 4 quarts of water with salt to boil. Add pasta and cooks until al dente, about 8-10 minutes. Drain well.
  • Meanwhile, heat oil in a pan over medium heat. When hot, add mushrooms. Cook for about 5-6 minutes, until the liquid is released and almost dry
  • If adding meat, add it now and cook, stirring occasionally. For ground turkey, cook over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes
  • Add tomatoes and cook for about 3 minutes
  • Stir in the broth, wine, and bring to a boil; stir in the yogurt, reduce heat to medium and cook until the sauce has thickened slightly, about 4 minutes
  • Add pesto and stir until heated through, about 2 minutes
  • Add pasta and toss until uniformly coated in the sauce
  • Turn off the stove
  • Serve while hot and garnish with Parmesan cheese and fresh, ground pepper