Havarti stuffed italian meatballs + Home made roasted tomato sauce

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Home made meat balls, home made roasted tomato and garlic pasta sauce, AND home made spaghetti? There can be nothing better than that!!! This isn’t a meal that is super quick to make… But when you ARE prepping this meal, you can easily have it again by doubling your workload for a few hours.. You can freeze/can the pasta sauce, freeze the meat balls, and freeze the pasta for a month! When you are freezing the meat balls, I like to place them on a tray and place them in the freezer so they freeze individually. That way when you put them in a bag, they don’t all stick together. You can take out as many as you need. Yummy! I also will not be including my pasta recipe in this section as I have tried many different ways to prepare it.. and I unfortunately forgot/didn’t write this one down. Oops!!!

 

Ingredients:

Meatballs:

-1lb ground turkey

-1 egg yolk

-1c panko bread crumbs

-1/2 tbsp each of thyme, onion powder, red pepper flakes,rosemary, salt and pepper

-1/2c shredded mozzarella cheese

-20 bite size cubes of jalapeño havarti cheese (1/2″x1/2″)

-5 cloves garlic, grated or minced

Tomato Sauce:

-1 bulb of garlic, top cut off so the cloves are exposed

-1c cherry tomatoes

-2 large beefsteak tomatoes, quartered

-1/2 of a large red onion, quarterd

-salt and pepper

-EVOO

-1 bay leaf dried or fresh

-1c chicken stock

Directions:

For the sauce- Place all ingredients on a silicone lined baking sheet. drizzle with EVOO, season with salt and pepper. Do NOT add the bay leaf. Preheat your oven to 400. Roast the veggies until they are nice and roasty! About 25 minutes or so. The skins on your tomatoes should be nice and wrinkly. Just the way I like it! (ha!)

Once the veggies are roasted, place all of them into a blender. Note- the garlic should just squish out of it’s skin. Add 1c of chicken stock – blend until some what smooth. Place in a pot over a simmering heat, add your bay leaf, and let it simmer.

For the meatballs- preheat oven to 350. in a large bowl combine all ingredients, except for the bite sized cubes of havarti. Form the mixture in to 20 medium balls. Take the cheese cube, place in the middle of the meat ball and push it in while forming the meat ball around the cheese. Roll until smooth.

In a sauce pan over medium high heat, add EVOO. Add your meatballs. brown on all sides (awkward considering they are round, but you get the jist.)

Place on a pan. Put in the oven for 20 minutes, or until cooked the whole way through.

Serve with your favourite spaghetti!

 


Spicy turkey lettuce wraps

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Ingredients:

-1 large head of romaine

-1 lb ground turkey

-salt and pepper, to taste

-4 garlic cloves, minced

-2″ piece of ginger, minced

-2 chili’s, minced

-3 green onions, sliced thinly

-1 tbsp soy sauce

-1 tbsp sugar

-1 tsp sesame oil

-EVOO

-zest and juice of 1 small lime

For the sauce:

-1/4c soy sauce

-1 tsp sesame oil

-1 green onion, sliced

-1/4c cilantro, rough chopped

-1 chili, seeded and minced

-1 tsp oyster sauce

-1 tsp sugar

 

Mix together the sauce ingredients. Let sit, set aside.

In a sauce pan over med high heat, add your oil and turkey. brown the turkey. Season with salt and pepper. Add in your garlic, ginger, Chile’s. sauté. Add in your soy sauce, sesame oil, and sugar. Add the zest and juice of 1 lime and the green onions. Toss together. remove from heat.

Assemble your taco’s into the lettuce wraps, drizzle with a little sauce and serve.


Turkey Quinoa Meatballs

I have slightly changed this recipe from my original recipe. All I have done is added some ginger and panko to make the meatballs that much tastier. Enjoy! this recipe makes roughly 32 meat balls.

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Ingredients:

-1lb ground turkey

-1c cooked quinoa (1/2c dry)

-5 cloves garlic, minced

-2 green onions, thinly sliced

-1″ knob ginger, minced

-1/2-3/4c panko crumbs

-1 large egg

-1tbsp soy sauce

-2 tsp sesame oil

-1 tsp sriracha

-salt + pepper to taste

-sesame seeds for garnish!

For the sauce:

-1/4c soy sauce

-2tbsp rice wine vinegar

-1 tbsp grated ginger

-1 tbsp brown sugar

-1 tsp sesame oil

-1tsp sriracha

-2 tsp cornstarch

Combine all the meatball ingredients, form 32 small-medium meatballs. Bake for 18-20 minutes at 400F.

for the sauce, whisk together all the ingredients except the cornstarch in a pot over med-heat. Whisk cornstarch with 1 tbsp water, then add to the sauce pot. Whisk until thickened. Adjust ingredients for the sauce to your taste.