spring is up and coming!
which means everyone wants sundresses, fresh herbs, strawberries, the farmers market, and salads.
or maybe that’s just me.
i came up with these two recipes while walking from the music building back to my apartment…in a five minute walk where the scenery consists of parking lots, brick buildings, a sandwich and bagel shop, and traffic.
i guess i was more in a bind about how to make dinner without spending money and using what was in my fridge.
initial thought process = ?????
then again, sometimes the best ideas come out of being thrifty.
i had a pound of ground turkey on hand since i bought two pounds bogo at the supermarket a few weekends ago. used one of them, froze the other. (thank you, sale gods!)
i also had a humongo bag of kale, a carton of grape tomatoes, onion (always) lots of garlic (always), and homemade pesto leftover from last week! score.
these two recipes are suuuper easy peasy to throw together. like, really easy. you can even freeze the meatballs after baking them and have them for later. as for the kale…you’ll probably eat it up real fast. it’s good.
(not dissing the meatballs, you may eat those up fast too. i don’t know. i can only handle about three in one sitting.)
this meal is warm and comforting, but i feel like there’s nothing wrong with comfort food in the off-season.
how could you go wrong with kale (ever) and delicious, perfectly baked meatballs?
ps, apologizing now for the iphone photos and the dirty windowsill background and bad lighting blah blah – i was in a rush to make dinner, snap a few pictures, eat, and run to a steely pan steel band concert.
easy baked pesto turkey meatballs
yields about twenty-four meatballs
– 1 lb. ground turkey
– 1/2 cup oats
– 2 tbsp italian seasoning
– 1/4 cup shredded parmesan cheese
– 1 tsp garlic powder
– 1 tsp onion powder
– 3 tbsp almond milk (or dairy milk)
– pesto (i made my own parsley pesto, but you can use what you’d like.)
1. preheat the oven to 375 degrees farenheit. combine italian seasoning, parmesan cheese, oats, garlic and onion powders in the food processor until a flour-like consistency is reached.
2. combine turkey, milk, and cheese/herb/oat flour together in a bowl. mix with your hands.
3. shape the turkey mixture into small meatballs, about an inch in diameter, with your hands. place the meatballs on a lined baking sheet.
4. bake the meatballs for 20-25 minutes until well done and browned on the outside.
5. drain the meatballs on a paper towel and then toss with pesto to coat. eat!
yields about four servings
– 1 onion
– 3 cloves of garlic
– 1 bunch of kale
– 1 carton grape tomatoes
– 2 tablespoons nutritional yeast
1. heat two tablespoons of olive oil in a pan over medium-high heat.
2. slice onions and garlic; add to the oil. sautee until the onions and garlic start to sweat.
3. add your grape tomatoes, whole. keep on sauteeing until the skin of the tomatoes begins to soften.
4. add the kale. sautee until the kale is cooked down a little bit, but not too much. it should still have a vibrant, green color.
5. add your nutritional yeast; stir well to combine. enjoy!