Saturday, November 13, 2010

Turkey Meatballs with Pesto

I have been on a ground turkey kick lately. I am making turkey tacos, turkey burgers, Indian turkey kebabs, and of course, the old standby, turkey meatballs. I love meatballs! And I feel better about eating them pretty regularly when I make them with turkey instead of ground beef.

Here is what I do:

1 pound ground extra lean turkey
1-2 eggs (depends on my mood)
1/3 cup of Italian bread crumbs (less if only one egg)
1 tablespoon pesto (pre-made usually)
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup grated parm
sprinkle of some oregano or other herbs that sound good
splash of Worcestershire

Mix together gently, form balls, and bake at 400 degrees for about 10 - 12 minutes depending on the size of those balls! Ha!

Ok, so, I like to add the pesto because I think it adds some nice moisture and flavor to what can be pretty boring balls. I am also careful to not over handle the balls. ;) But, really, you do not want to mess with it too much because they do get tough.

I serve with spaghetti and tomato sauce, of course. Nothing new or revolutionary here, just some good week night spaghetti and meatballs.

Potato Gratin- French Fridays with Dorie

In the oven:
After about 1 hour 15 minutes @ 350:

I should have taken another photo about 20 minutes later when much of that extra cream was sucked up into the potatoes. Next time I make this I will probably use a little less cream because there was still a bit too much at the end. It was a little soupy and messy on the plate. But, I mean really, too much cream is never the end of the world. I love the technique of infusing the cream with garlic. The top crust was delicious! Another good one from Around My French Table!

Saturday, November 6, 2010

Roast Chicken for Les Paresseux- FFWD


In the Middle:

Ready to Eat:

Chicken Bread:

Fabulous! This is the method I will be using for all roast chickens in the future. And I have a feeling there will be a whole lot of them in this house. Thanks Dorie!