About three weeks ago I decided to re-incorporate meat into my diet. That’s right, I’m a “recovering vegetarian”. In reality, I loved being a vegetarian – despite grumbling from family (I can hear you!) – but on a serious budget and with a carnivorous boyfriend, I just don’t have the devotion. All of you vegetarians who are sighing in disapproval, I apologize.
That being said, I am exploring only the yummiest, healthiest meaty recipes. Last night, Tim and I made Turkey Meatballs with Linguine and a beautiful side salad. I couldn’t be happier with the way these babies turned out.
Turkey Meatballs with Linguine
- 3/4 cup 1% milk
- 2 cups French or Italian bread torn into bite size pieces
- 1 large egg, beaten
- 1 tsp salt
- 1 tsp pepper
- 1 tsp italian seasoning
- 1 lb lean ground turkey (93%)
- 1 1/2 tbsp EVOO
- 1/2 lb linguine, cooked as directed.
- 1 24 oz jar of your favorite pasta sauce (I love mushroom sauce personally)
- *Optional: 2 tbsp of the red wine you are drinking anyway.
- Parmesan cheese, for sprinkling if you wish!
Spinach and Avocado Salad:
- 4 cups Baby Spinach Leaves
- 1/2 avocado, chopped
- 2 Tbsp dried cranberries
- 2 Tbsp blue cheese
- 1 Tbsp sunflower seeds, walnuts, or pecans
- Salt, Pepper, Oil and vinegar to taste
- Place bread pieces and milk in bowl until milk is completely absorbed – about 10 minutes.
- Once absorbed, mix in turkey, egg and seasonings. Shape into 16 balls (it may seem difficult, because they are sticky and might fall apart-but they will stay together and it’s worth it!)
- Heat large skillet over Medium-High heat. Begin boiling water for pasta.
- Heat EVOO in skillet. Cook meatballs over Medium-High heat until light brown, about 5 minutes, turning a few times to cook evenly.
- Add pasta sauce to meatballs, cover and cook 20 minutes, stirring occasionally.
*I add the wine at this point-I love the flavor a small bit of red wine adds to pasta sauce.*
- Cook pasta according to directions
- Mix salad ingredients together.
- Plate, sprinkle pasta with Parmesan and enjoy!!