Worlds Best Italian Turkey Meatballs


Worlds Best Italian Turkey Meatballs

Worlds Best Italian Turkey Meatballs

I like meatballs. My family likes meatballs. I don’t however, make meatballs very often because it’s one of those foods I have a weird mental block with, thinking they are far harder than they really are. When I DO make them, I realize that I was wrong, but in between times, it’s like, “Ooo, I want meatballs. Wait… no, I don’t. They’re a pain in the tushie.”

But I was in the grocery store the other day and they yet again had ground turkey in the reduced section. They ALWAYS have ground turkey there. Someone in the ordering department needs to get with the program and stop buying so much ground turkey, then they could possibly sell it at normal price. But I digress. They had some, so I bought some on a whim. I do many things on whims. I like to think it makes me interesting. It probably really just makes me extremely confusing and annoying, but humor me. I normally don’t even use ground turkey, finding it too dry and flavorless, but man, did I manage to shake that stereotype with these meatballs!

These turned out really, really good. Like worlds best meatball type of good. You of course, after trying them, might not agree, but hey, I’m the one naming them, so worlds best it is. 😀 These are tender and moist with a LOT of flavor and a mild bite of spicy red pepper to them. They aren’t difficult at all. These delicious bites are perfect with pasta, which is what I used them for this time, but I can easily imagine them in a small loaf of crusty bread, covered in red sauce and a ton of melted cheese.

You know the drill… 🙂

Worlds Best Italian Turkey Meatballs

Worlds Best Italian Turkey Meatballs

  • 1 lb ground turkey
  • 1 lb ground Italian sausage
  • 1 egg
  • 1/4 cup fine bread crumbs
  • 1/4 cup grated Parmesan cheese (this is one of those times it’s fine to use the inexpensive powdery stuff. It helps bind the meatballs)
  • 1/4 cup minced fresh basil
  • 1/2 cup minced onion
  • 2 to 4 tablespoons minced garlic, depending on your love for garlic. I used a lot.
  • 1 teaspoon dry oregano
  • 1/2 teaspoon dry thyme
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons olive oil for the pan (more for each batch)
  1. In a large bowl, combine all ingredients up through the salt.
  2. Use your hands to mix well.
  3. Shape the meat mixture into 30 meatballs, about 1 inch in diameter. Obviously, if you want smaller, go smaller, or bigger, same thing.
  4. Pour the olive oil into a large deep pan. Heat for about a minute, until the oil is getting shimmery, then places meatballs in a single layer. Cook over medium heat until nicely browned, about 3 minutes, then flip them and brown the other side. If you’re planning to add them to pasta sauce and cook further, stop there so as to not end up with overcooked, tough meatballs. Otherwise, cook until no longer pink inside (an internal temp of 165)
  5. Clean the pan out between batches and use a bit more oil each time or you end up with burned bits on the bottom that cling to the meatballs.
  6. Scoop them out with a slotted spoon, letting the excess grease drain and serve with pasta, on sandwiches, as an appetizer, plain… whatever trips your trigger.
Worlds Best Italian Turkey Meatballs 2

Worlds Best Italian Turkey Meatballs 2

Real men Do SO eat Quiche!

Asparagus Canadian bacon Quiche

The Italian Quiche

I know this for a fact because every time I tie my husband to a chair and force bites of quiche into his mouth he eats it. So there! That theory shout outta the water. I’m pretty sure the threats and the rubber chicken I smack him with have nothing to do with it. He LIKES it. He really likes it!

I have never figured out how quiche got a reputation for being a food only women like. I mean really? It has meat and cheese and eggs in it. I know of no men who don’t like all of those in any combination as frequently as they can manage to eat them.

Quiche can be one of those meals that either turns out fantastic and you find yourself saying that you really need to eat it more often. Or it can be something that you eat and say “ehhh; not sure what all the fuss is about”.  I can’t help but feel that part of the problem is that it can tend towards bland. Take some swiss cheese, take a little bacon, throw it in a crust with eggs and milk or cream and call it done. Hello?! Can we say borrrrringgggggg?

That’s not to say that a nice Swiss cheesy bacony quiche can’t be good but it can always be helped along. Or better yet, just use different filling ingredients. Nothing says you have to use bacon or at least not ONLY bacon. When I make quiche, I make two of them and I make the fillings a little more exciting. I save the Swiss and bacon for the French Onion Bread Pudding I make. That recipe will probably go up come Autumn.

Today I made one with Asparagus, Canadian Bacon, various herbs and spices as well as a ton of Swiss cheese. The other has Italian Sausage, Sun Dried Tomatoes, Pepperoni, Mozzarella and Parmesan cheese and spices.

One tip before I get to the recipes. It is very easy to overfill pie pans when you make quiche. You see it and think it needs more cheese. Or it needs more meat. Well, don’t do it. All you will end up with is a mess. If you want to do that and I have done it before, just make extra filling base (the egg/milk/cream mixture) and put it into a 3 quart baking dish with no crust and call it a Frittata. 😛 Also, make sure you put a baking pan under each quiche just in case of overflow.






Think I had a long enough title there?

  • 2 ready made 9 inch deep dish pie crusts (sure you can make your own but…ummm…why?)
  • For the Italian Quiche-
  • 2 Italian sausage links, cooked and coarsely chopped
  • 1/2 cup pepperoni, chopped
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Mrs. Dash Italian Medley
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh Basil
  • For the Asparagus & Canadian Bacon Quiche-
  • 1/4 lb asparagus, chopped and 6 stalks cut in half to garnish
  • Half of a 6 ounce package Canadian bacon, chopped
  • 1 cup Swiss cheese, chopped
  • 1 teaspoon dill weed
  • 1 teaspoon onion powder
  • For the quiche base
  • 5 eggs, lightly beaten
  • 1 1/2 cups milk (preferably whole)
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

1) Preheat oven to 350 degrees

2) Layer your filling ingredients in the pie shells, ending with the cheeses and herbs and spices in each shell. Like This: *points down

3) In a large bowl, mix together your eggs, milk , cream, sour cream, salt and pepper.

4) Carefully ladle the mixture evenly over the filling ingredients.

5) Garnish the Asparagus quiche with the reserved Asparagus.

6) Bake both at 350 degrees until a knife inserted in the center comes out clean, about 45 minutes. Check after 35 minutes because ovens are different and annoying.

Italian Quiche

Asparagus Canadian bacon Quiche