Turkey Meatballs

Adapted from: www.marthastewart.com/875683/turkey-meatballs

Yields: 6 servings

These meatballs were ver tasty and moist. We served ours with homemade spaghetti sauce and whole wheat pasta. 


Ingredients:

• 2 pounds lean ground turkey
• 1 cup panko
• 1/4 cup shredded carrots
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 large eggs, beaten
• 1 -2 tbsp italian seasoning
• Salt and pepper, to taste (1-2 tsp of each)
• 2 tbsp olive oil
• 3/4 cup vegetable broth

Directions:

1. In a large bowl mix turkey, panko, carrots, zucchini, onion, eggs, italian seasoning, salt and pepper until well combined; form into 1 inch balls.
2. Heat olive oil in a skillet over medium heat add meatballs and brown all sides (roughly 7 mins).
3. Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

Roasted Lemon Parmesan Brussel Sprouts

Yield: serves 4

500 grams brussels sprouts, trimmed & quartered
2 tablespoons butter
pinch of chili powder
freshly ground black pepper + sea salt
1/4 cup grated Parmesan cheese
lemon wedge

In an oven safe dish, lay the brussels sprouts in a single layer. Chop the butter into small cubes and evenly distribute over the sprouts. Cover with a light dusting of chili powder, black pepper and sea salt and a thin carpet of Parmesan cheese.

Place in a 400F oven and roast for 25-30 minutes until the cheese has melted and the edges of the sprouts begin to brown. Remove from the oven and immediately squeeze over the fresh lemon. Serve warm on parchment.

I eat mine with chopsticks so I don't upset any of the yumminess