Wednesday, November 30, 2011

Famous Turkey Meatballs

I swear I have put this recipe on the blog before but Danielle says it's not on here so without further ado, the famous meatballs!

Marinara Sauce

Chop 1 large onion and 3-4 cloves garlic.  Sautee in a sauce pan in 2 Tbsp olive oil.  Sautee until tender.  Add 3/4 cup red wine and deglaze.  Let simmer for about 3 minutes more.  Remove from pan and add to crockpot set to High.  Add to the onions one 32 oz can crushed tomatoes and one 6 oz can tomato paste.  Then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp Basil,  1 tsp organo, and 2 Tbsp chopped fresh flat-leaf parsley.  Stir together and put the lid on while you make the meatballs.


1 1/2 pounds regular ground turkey (Not Lean!)
2 eggs
1 cup bread crumbs
4 Tbsp ground or shredded parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp pepper
1 tsp Basil
1 tsp Oregano

Place all in a large mixing bowl and mix lightlywith a fork .  Don't mix with a spoon or hands or it will get to dense and the meatballs won't be as light.  Shape into golf ball sized meatballs and sautee in 3 Tbsp hot olive oil.  Turn meatballs over until all sides are browned.  You will have to do this in batches so they all get browned on all sides and you might have to add more olive oil as you go.  Then transfer meatballs to the sauce in the crockpot.  Gently push the meatballs down so they are all mostly covered with sauce.  Pour extra oil out of pan but leave any browned bits.  Add 1/2 cup more red wine to the pan and simmer about 3 minutes.  Scrape the bottom of the pan to get the browned bits off.  Then pour wine over the top of all the meatballs and cover with the lid.  Turn the heat to low and cook 5-6 hours.  If you forget to plan enough time just keep it on high and cook 3-4 hours.

Honey-Mustard and Bacon Brussel Sprouts

By: Rachel Hall
First trim about 2 pounds brussel sprouts and then in a 9x13 pan toss them all with olive oil until they are completely coated.  Then sprinkle with 1 1/2 tsp sea salt and 1 tsp cracked pepper.  Then put about 1 1/2 Tbsps of chicken broth in the corner of the pan and then about 1 Tbsp seasoned rice wine vinegar over the top.  Toss again.  Then lay 4-6 pieces of bacon over the top of the sprouts.  Place in a preheated oven at 425 degrees.  

Roast for about 20 minutes or until the bacon is almost crisp.  Then take them out of the oven and remove the bacon.  Save it though!  Then in a cup or bowl add about 3-4 Tbsps Dijon mustard and honey.  Stir until smooth and pour over the sprouts.  This may be a little too much sauce so just pour it on until it looks like enough and then toss the sprouts until they are coated.  Lay the bacon back on top (on opposite side) and return to the oven for about 10-15 more minutes or until the very outside skins are browned and crispy looking and they are fork tender.  Remove bacon and let cool.  After it is cooled crumble the bacon over the top of the brussel sprouts and toss and serve.

Note: This recipe is for Thanksgiving and makes a ton so you should half the recipe for a normal dinner.

Parmesan-Roasted Broccoli

This is the broccoli I made at Thanksgiving!  The recipe is from Ina Garten.


  • 4 to 5 pounds broccoli
  • garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)


Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.