What to make for dinner is a classic struggle. We search the internet or Pinterest for ideas or ask someone for an idea. For me, I either think about what’s in my fridge that needs to be used or plan to cook what I’m craving. Sometimes I will see or smell something that piques my interest and I know right then and there that’s what’s for dinner.
Today was one of those days. I smelled tasty garlic croutons toasting away and decided on spaghetti and meatballs. Now I have never been a big fan of the meatball and not because I don’t like them. I actually don’t know why, perhaps the name doesn’t sound that appetizing. But on occasion, a meatball sounds delicious.
No need for you to be stressed tonight! Here is a lovely recipe for a home cooked dinner right here! Make a big batch of these meatballs for dinner and then freeze the rest for a quick dinner another night or an easy appetizer for a party. I’ve found that having meatballs in the freezer is quite handy!
Turkey Meatballs – Makes about 15 meatballs, Cook Time – 30 minutes
1 pound ground turkey
½ cup breadcrumbs
1 small onion, half grated and half diced
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
3 teaspoons Italian seasoning
½ teaspoon red pepper flakes
Few leaves of fresh basil chopped
Extra-virgin olive oil for drizzling
Add all of the ingredients, except the basil and olive oil, into a large mixing bowl. Using your hands, mix all the ingredients until combined. Form the mixture into 1 ½ inch balls and evenly place on a greased baking sheet or one lined with parchment paper. Drizzle with olive oil. Bake for about 15 minutes or until cooked through. If using a meat thermometer, cook until it reaches an internal temperature of 165 degrees Fahrenheit.
Coat the meatballs with sauce to eat on their own or enjoy with spaghetti. For sides, I recommend steamed broccoli and garlic bread. If there are leftovers of the meatballs, allow to cool and store in an airtight container or bag for about a week in the refrigerator or for a few months in the freezer.