I try not to make too much “blog only” food during the week, so the majority of what you see here on the site is what we’re eating. As a result, I don’t tend to make the same thing too frequently… And, I often opt for new recipes and flavor combinations.
Every once in a while I need to be brought back to reality. That’s where my husband comes in… He and I are good for each other. Last week when I asked him what he wanted for dinner, he informed me that he wanted spaghetti and meatballs. There are few dinners more “regular” than spaghetti and meatballs, but since I had asked his opinion, I decided to add it to the menu for the week.
My original intention was to make the “normal” meatballs with a combination of beef, pork, and veal. I had good intentions, really I did, but when I got to the store, I found a 2 1/2 pound package of lean ground turkey on sale. It was a great deal, and would yield slightly more health conscious meatballs, so I decided to go with it. I also picked up some asiago cheese to make up for the turkey substitution.
In the end, both the hubs and I were pleased with the meatballs. We enjoyed our spaghetti and meatballs (made with homemade sauce that I had frozen over the summer and whole wheat pasta, of course), and I even had a few dozen meatballs leftover to stash in the freezer. So, the next time a spaghetti and meatballs craving strikes, I will be ready!
Asiago Turkey Meatballs
(Makes about 4 dozen meatballs)
- 2 1/2 pounds lean ground turkey
- 1/2 large sweet onion (approx. 1 cup), finely chopped
- 1/2 red bell pepper (approx. 1/2 cup), finely chopped
- 5 cloves garlic, pressed
- 1 1/2 cups breadcrumbs
- 2 eggs
- 4 ounces asiago cheese, finely grated
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 425°F. Line two half-sheet sized baking sheets with parchment paper and set aside.
In a large mixing bowl, combine all of the ingredients. Work with (clean) hands to gently mix until all of the ingredients are incorporated. Be careful not to over mix!
Shape the mixture into balls, approximately 2 tablespoons each. Place the balls on the prepared baking sheets. Bake for about 30 minutes, until browned. Serve with your favorite pasta and marinara sauce. Top with additional asiago cheese, if desired.