Turkey Meatballs (thanks Kate!):
Ingredients:
1 c plain Greek yogurt
2 t ground black peppercorns
2 soft hot dog or hamburger buns
2 t salt
1/4 c whole milk
1 c flat leaf parsley, finely chopped
2 eggs, lightly beaten
2 cloves garlic, finely chopped
3 T olive oil, plus more for greasing pan
1 T basil, finely chopped
2 lbs ground turkey meat
3/4 c finely grated Parmesan cheese (fancy or green canister are both OK!)
Instructions:
Preheat oven to 425 degrees. Line three cookie sheets with foil and grease with olive oil.
1. Mix the yogurt, milk, oil and eggs together in a small bowl. Break the buns apart and place in the bottom of a large bowl. Pour yogurt mixture over the bread and let sit until soft.
2. Mix in the rest of the ingredients except the meat to the mixture.
3. Add the turkey and using your hands, lightly mix together. You don't want the mixture to be completely uniform - chunks of bread and streaks of herbs are OK. Overmixing makes tough hockey-puck-like meatballs.
4. Form into balls of about 1 tablespoon large. Roll lightly and place on the sheet so they are not touching.
5. Bake for 35-45 minutes, rotating halfway through. Meatballs are done when they are slightly browned on the outside. Check a meatball to make sure no pink remains in the center.
6. Serve with Sweet and Sour caper sauce and Rice pilaf or as part of spaghetti and meatballs with red sauce. Extras can be frozen and reheated in the toaster oven.
Sweet and Sour Caper Sauce (thanks Gail!):
Ingredients:
1-2 T olive oil
1 onion, chopped
1/4 cup parsley
3-4 cups peeled, diced tomatoes (canned is fine)
3/4 t salt
1/4 t cracked pepper
1/2 t basil
2 T sugar or honey or agave
6 T red wine vinegar
4 T capers
Saute onion and parsley in oil. Add all other ingredients and simmer until the meatballs are done. Spoon over meatballs (and rice, yum).
