I took some big bites last year. Really big bites in my life and work.
I’m talking about those almost mortifying first date kind of big bites… the kind where you can’t decide if you should take that piece of sushi in one bite or two. The answer is always one bite because trying to divide a piece of sushi into two bites will inevitably lead to you having seaweed and pieces of rice stuck to your chin. But that one big bite.. man… that’s the kind of bite that has you covering your mouth with your hands (both hands), deep breathing through the nose, with eyes wide that betray just the slightest bit of panic. That was my year: full mouth, eyes wide with bits of panic, chewing through it… just chewing through it.
I’m taking this month to recollect and reconnect. January seems like a good month for that. I want to see some friends, plan some collaborations, and sit at my desk and eat some meatballs. That’s really all I want to do.
Meatballs might just be as therapeutic to make as pie. I think it’s all the chopping, sautéing, and general smooshing. It’s slice and dice and stress-ball therapy.
I start with ground turkey. You could also use ground chicken. If you’re in the market for more of a beefy ball, these Cup of Jo meatballs are probably what you’re looking for.
A few slices of bread (I used Spelt bread because I’m really into it) are soaked in milk.
Onions and garlic are sautéed and softened.
Eggs are an important binder when it comes to meatballs. The proteins in eggs will help the whole mixture stick together and not crumble.
It’s just about time to turn this meat into balls.
I like to bake my meatballs in a bit of tomato sauce. Let me be perfectly honest, I used store-bought tomato pasta sauce. No shame in my game. Meatballs are from scratch and I just give myself a bit of a break when it comes to the sauce. If you’re thinking of making your own sauce, well… high-five, and this recipe (with onions and butter) is my very favorite.
These meatballs are swimming in a bit of tomato sauce, and also topped with a bit of a sauce just before being baked. Baking the meatballs will keep any sort of splattery mess in the oven and not on the stovetop. We’re doing all sorts of winning, if you’re keeping track.
This recipe is adapted from Deb’s recipe for Chicken Meatballs on Smitten Kitchen. This might be the fourth time I’ve made them and every time I tweak them just a bit. This go-round I added grated parmesan cheese and extra parsley. Just because Just because.
With pasta. With salad. Cold from the fridge. Thawed from the freezer. Meatballs. You know what to do!
Baked Turkey Meatballs
makes 24 meatballs
adapted from Smitten Kitchen and Gourmet
6 slices italian or whole wheat bread, torn into medium chunks
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 pounds ground turkey
2 large eggs, beaten
1 teaspoons salt
1/2 teaspoon crushed red pepper flakes, or more to taste
1 teaspoon dried oregano
1/3 cup grated parmesan cheese
2 tablespoons tomato paste
1/4 cup coarsely chopped fresh parsley
3 to 4 cups tomato-based pasta sauce
Place racks in the center and upper third of the oven and preheat oven to 375 degrees F.
In a medium bowl, pour the milk over the bread crumbs. Allow to soak for 5 minutes.
In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic and cook for one minute more. Remove from heat and allow to cool slightly.
Place the ground turkey in a large bowl. Squeeze any excess milk from the bread. Add the bread to the turkey and discard the milk. Add the cooked onions and garlic. Add the eggs, salt, red pepper flakes, oregano, cheese, tomato paste, and parsley. Use a wooden spoon to work all of the ingredients together. You may need to get in there with your hands to thoroughly and evenly combine all of the ingredients.
In two 9×13-inch pans, spread about 2 cup of sauce (1 cup in each pan). Shape together 24 meatballs. Each meatball will be about 3 tablespoons of the meat mixture. Use your hands to best shape the meatballs. Rinse your hands in warm water every few meatballs to keep your hands from getting too sticky. I found that having slightly damp hands helps tremendously in shaping the balls. Place 12 meatballs in each pan. Top each meatball with a small spoonful of sauce.
Bake meatballs for 25 minutes, or until bubbling and cooked through. Remove from the oven and serve with pasta, or just with sauce and a hearty green salad. Meatballs will last up to 4 days well wrapped in the refrigerator.
Lauren Michelle
This sounds amazingly delicious. It also sounds like what I’m eating for dinner tonight… Excuse me, my kitchen is calling.
http://howtomakehome.blogspot.com
Nicole
How meatballs does this really make? 12 or 24??
joythebaker
my mistake. this recipe makes 24 meatballs
grandbabycakes
OMG that looks so good!!!! I do turkey and even chicken meatballs and they are so good!
Annie @ Annie's Noms
Oh my word, when the main picture for this post flashed up on my screen, I literally started drooling!! Need to make these, Happy New Year! :)
Shannon mader
Luv your post! Bookmarked it to make next week, such a great idea to bake our meatballs with some sauce! I’m Italian raised with homemade sauce…I’m a huge fan of Prego, traditional! Used it in our crock pot lasagna with gr. turkey this weekend, it was great!
Have a fantastic 2014!!!!
Cindy
chewing through it, love that.
…and meatballs, always and forever. I have homemade meatball/store-bought sauce plans this week since I have a bag of polenta in the pantry that needs to be used before I move to Portland next week that just really wants a meatball topping.
Seriously Sassy Mama
I like the tomato sauce idea. I usually cook them on a cookie sheet. I always use bread crumbs, but may just try some bread. They look so yummy!
shelly@ohshellsbells
those giant specialty sushi rolls, man, they should come with a choking hazard warning.
Rossi @ A Baking Girl
YEah savory recipe! yeah meatballs! yeah huge eyes wide open bites filled with adventure and a little bit of panic!
Robyn
I totally agree with taking done time out for you! We are worth it!!
Haven’t said it yet- HAPPY NEW YEAR! I truly love your blog, your openness and your recipes!!!
These look amazeballs…having a meat free month just now…but another time.
X
scaredycatkitchen
These look so fabulous and perfect for a body and mind reset!
Cheery Little Thing
I think I’ll have to give these ago. They look delicious and would be a good alternative to the beef meatballs we usually have :)
gracebeekman
These look so good, girl! Thanks for sharing! And good luck with all of your “big bites”! I find that it’s always easier to take it one “bite” at a time! :)
http://sometimesgracefully.com
Belinda@themoonblushbaker
Mmm.. that sauce is dark, glowing and calling my name!
Only you could relate a successful year to food and not look insane.
I can not wait to see what you have coming up this year.
Averie @ Averie Cooks
That was my year: full mouth, eyes wide with bits of panic, chewing through it… just chewing through it. <— WOW That is so well said and I feel the same about my year already. Signed up for another huge project that'll take me most of this year and your analogy is so spot on to how I'm feeling. Happy that your 2014 is going to be more chill. Good for you, Joy! You deserve it!