I took this amazing recipe from @theKitchn on Twitter. I did not make the homemade tomato sauce on the recipe since I make big batches of my own marinara sauce to freeze. I will one day do the whole recipe with the sauce listed. My 6-year old son, my husband and I LOVE these meatballs. I used store bought pesto and regular breadcrumbs, although I would use the panko next time (I thought I had some in my pantry). I also shaped my meatballs larger since I served them over pasta for my family. For the whole recipe please visit http://www.thekitchn.com/summer-entertaining-recipe-turkey-pesto-meatballs-with-homemade-tomato-sauce-171844
1 pound ground turkey
1 cup panko breadcrumbs
1/3 cup pesto
1/3 cup grated Parmesan
1. Preheat oven to 350F. Mix the ground turkey, pesto, Parmesan, eggs, 1 teaspoon salt and 1/2 teaspoon pepper until just combined. Be careful not to over mix. Wet your hands and form meatballs (about 1 inch) and place on non-stick baking sheets (or baking sheets sprayed with non-stick cooking spray). Space meatballs evenly without crowding.
2. Bake until browned on the bottom, about 10 minutes. Turn using tongs and bake an additional 5-10 minutes or until browned on the other side. Remove from oven and gently place in pot with simmering sauce. Be sure meatballs simmer in sauce until cooked through, about 10-20 minutes.
3. Serve meatballs in sauce with toothpicks while warm.
I’ve now decided to try the library for some new recipes and I found this gem of a cookbook, Ken’s Soup Krazy by Ken Kostick. A chef known for his great soups! Even though I have to take my great find back, I will always have the recipes here. My husband said this was one of his favorites. I used ground chicken since I don’t eat red meat, and ground turkey wasn’t available at my grocery store that day.
1/2 lb lean ground beef
1 28-oz can stewed tomatoes, diced
2 stalks celery, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 carrot, shredded
2 cloves garlic, chopped
1/2 cup cooked red beans
1 tbsp chili powder
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp hot pepper flakes
1 bay leaf
7 cups low-fat vegetable stock
1/2 cup chopped fresh coriander
1. In a large soup pot, saute the ground beef for 5 minutes or until no longer pink. Remove and drain on paper towel. In the same pot, combine the stewed tomatoes and their juice, celery, red pepper, onion, carrot, garlic, beans, chili powder, basil, salt, black pepper, hot pepper flakes, bay leaf and stock. Bring to a boil; reduce heat and simmer 10 minutes. Remove the bay leaf. Garnish with coriander and serve immediately.
Variation: Replace the lean ground beef with lean ground turkey.
Although, this recipe is really good, there is room to add a little more spice. I used ground chicken since I couldn’t find ground turkey. I also used red pepper instead of green. This recipe is taken from The $10.00 Gourmet by Ken Kostick.
(I made this recipe a second time and used ground turkey. I also used 1 1/2 teaspoons of chili powder, 1 teaspoon oregano, and 1 teaspoon basil. I used the whole can of white beans and I added just a bit more corn.)
2 tbsp (30ml) olive oil
1 lb (500g) lean ground turkey
1 small onion, chopped
2 celery stalks, chopped
1 small green bell pepper, chopped
1 28oz (796ml) can diced tomatoes
1 cup (250ml) cooked or canned white kidney beans
1/2 cup (125ml) chicken stock, more if needed
1/2 cup (125ml) kernel corn, frozen or canned
2 tbsp (30ml) liquid honey
1/2 tsp (2ml) dried basil
1/2 tsp (2ml) dried oregano
1/2 tsp (2ml) chili powder
1/2 tsp (2ml) sea salt
1/2 tsp (2ml) ground black pepper
1. Heat the olive oil in a medium-sized pot. Sauté the ground turkey until cooked.
2. Add the onion, celery, and green pepper, and sauté for 4-5 minutes, or until the vegetables are translucent.
3. Add all the remaining ingredients and simmer on low for 15 minutes. Add more stock if it’s too thick.
This is one of my top 10 dinner favorites. It’s easy to make and the kids gobble them up! The recipe calls for focaccia, but I just use fresh buns from the grocery store. In the picture I used fresh buns from Harvest Bakery. The recipe also calls for ground turkey which isn’t always easy to find so I just buy a big turkey breast and grind it up in my food processor. I also BBQ mine and we don’t add the tomatoes. This recipe is taken from Food & Wine magazine’s Quick From Scratch Chicken Cookbook.
1 1/2 pounds ground turkey
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 scallions including green tops, chopped
1/4 teaspoon fresh-ground black pepper
2 tablespoons milk
1 egg, beaten to mix
2 tablespoons cooking oil
1/4 pound provolone cheese, sliced
1/2 cup mayonnaise
3 tablespoons pesto, store bought or homemade
1 10-inch round or 8-by-10-inch rectangle of focaccia
1/2 pound tomatoes, sliced
1. In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
2. In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.
3. Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.
4. Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.