I tend to not follow recipes but rather come up with new ones on a regular basis. Tonight was one of those nights. I had purchased ground turkey to make turkey meatballs but wanted to spice things up a bit so I did just that! I never know when I try something new if my boys will love it or turn their noses up at it. Tonight was a HUGE hit so I thought I would share what I did.
I started out with a traditional ground turkey/bread crumbs/egg/grated onion combination. I would have usually added more grated veggies in at this point but decided instead to have some fun with spices from my favourite spice shop: The Spice House. I added in a bit of their Thai Red Curry Powder and Back of the Yard blend. An odd combo but it worked! If you wanted to try this and aren’t interested in ordering these exact spices, you could use any red curry powder and a steak type rub/seasoning.
I mixed everything together and made good size meatballs. As I was placing them onto my stone, Clay asked to help me. I love when the kids help in the kitchen so I grabbed a large spoon for him and he spooned the last few on. He was so excited!
I baked them at 375 degrees for 1/2 hour. Every oven would be different, but this is generally a good estimate for making meatballs.
I did not measure anything, but here is the approximate recipe that I used for tonight if you want to try to make these (or something similar).
2 pounds ground chicken or turkey
1/3 cup whole wheat bread crumbs
1 Tbsp. Thai Red Curry Powder (optional)
2 Tbsp. Back of the Yard (or 2 Tbsp. BBQ sauce)
1/3 cup grated onion (I grate it so my children will not notice little pieces.)
You could also add grated carrots, zucchini, or other veggies.
Instructions: Mix ingredients together, make meatballs, and place on tray. Bake at 375 for 25-30 minutes, or until the inner is evidently cooked through.
I served these with brown rice, stir fried veggies (snap peas, mushrooms, peppers, and cauliflower), and a spinach salad. If you are following my meal plan for the week you will see that I was planning on just serving snap peas as my vegetable for the evening, but I had leftover cauliflower from last night and the mushrooms and peppers just seemed like a good idea.
For the boys I chopped the meatballs up and served with brown rice (mixed with apple sauce to prevent the typical “rice mess”), a few snap peas, avocado, and cucumber. They all loved it and Wes asked for more! Here is his first plate…
I hope that this provides you with fun inspiration for the next meatballs you make.
Until next time…stay healthy!