Wednesday, February 19, 2014

bohoEATS… Lean Turkey Meatball Recipe

We leave for Italy & France on Friday, so I'm in the European Mood for sure.  Rome, Florence, & Paris here we come!  Caymus, bohoK.day, Camilla and my parents are all coming with me and I could not be more Excited!  Please comment with any restaurant or shopping recommendations! 

//Lean Turkey Meatballs
serves 5

2 lbs of Lean, Organic, Hormone-Free Ground Turkey
3 Organic Cage free Egg whites
1/2 c of Organic Quick Oats
2 tsp of Dry Mustard
2 tsp of Ground Pepper
1 tsp of Red Pepper Flakes
1 tsp of Salt
1/2 Bunch of Fresh Organic Basil, finely chopped
3-7 Sprigs of Fresh Organic Thyme (remove from stem)
3 Sprigs of Fresh Oregano, finely chopped
3 tbs of Double Concentrate Tomato Paste
1/2 of a Medium Organic Yellow Onion, finely chopped
6-8 Organic White Button Mushrooms, finely chopped
2 Organic Celery Stalks, finely chopped
2 Organic Carrots, finely chopped
2 tablespoons of Organic Olive Oil
1 jar Organic Gluten Free Marinara Sauce, I like Organicville.
2 tbs of torn Organic Fresh Basil

Fresh Parmesan to garnish


Preheat Oven to 375 degrees.  Mix all ingredients excepts olive oil, marinara sauce & 2 tablespoons of torn basil in a Large Bowl and form 1 inch size balls.  Heat Olive oil in a large skillet over medium to high heat and sauté meatballs in batches (don't overcrowd)  until lightly browned about 5 minutes (be sure to flip meatballs so all sides get golden).  Then place in a shallow casserole dish with Marinara Sauce in Oven until bubbly and cooked throughout. (be sure to not overcook) Before serving, scatter 2 tablespoons of torn basil on top of meatballs and sauce.  Serve with Quinoa Linguine Pasta or Spaghetti Squash.  
Garnish with fresh Parmesan.  
Bon Appétit,

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