I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than… Read the rest of this post

I’m cooking for one a lot more often these days, and given my love-hate relationship with leftovers (I love the convenience, but I hate that warmed-over taste), I’ve started trying to make things that can be remade, rather than warmed up.  The Turkey Meatballs were crying out for a makeover, especially given how many I had from the first batch.

I took some of the meatballs, sauteed up some mushrooms and shallots, and layered it with tomato sauce, spinach and cheese in one of my favorite kitchen objects – single serving gratin pans.  Mine are nonstick, and slide straight under the broiler for a toasty melty finish.

This could easily be sized up for two or four, and made in a regular sized baking dish.

Continue reading Mini Mushroom Meatball Casserole…

Mini Spinach Meatball Mushroom Casserole

serves 1

prep: 10 minutes
total: 25 minutes

ingredients:
1 teaspoon olive oil
1 small shallot, minced
1 clove garlic, minced
1/2 cup sliced baby bella mushrooms
1 cup packed baby spinach
1/4-1/2 cup tomato sauce
6-8 turkey meatballs, defrosted
1/4 cup grated mozzarella cheese
2 tablespoons grated romano

equipment:
small skillet, individual sized baking dish

how to:
1. Heat the olive oil in a small skillet. Cook the garlic and shallots until slightly softened, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they’ve released most of their moisture, about 6-8 minutes. Remove from the heat, mix in the spinach, cover, and set aside.

2. Preheat your broiler. Spoon 2 tablespoons of tomato sauce over the bottom of your baking dish. Top with the mushroom and spinach mixture. Nestle the meatballs in the vegetables, and spread tomato sauce on top to taste. Sprinkle the grated mozzarella on top in an even coat, and top with the romano.

3. Broil the dish until the cheese is melted and bubbly.

When I ran across Turkey Meatballs on Kalyn’s Kitchen, I knew exactly what I was making for dinner.  The crispy outside and lightly spiced interior called to my need for comfort food in this cold, cold weather.

I… Read the rest of this post

When I ran across Turkey Meatballs on Kalyn’s Kitchen, I knew exactly what I was making for dinner.  The crispy outside and lightly spiced interior called to my need for comfort food in this cold, cold weather.

I took my inspiration from her work, and her inspiration (a recipe from Sarah’s Cucina Bella), and gave it my own twist.  I combined a grated pecorino romano with a little bit of panko to bind the meaballs together, and added a cup of chopped spinach to give it a little bit more green.  I’m really happy with the result – a simple and tasty dish that would work great as an appetizer at a party or on a plate of pasta.

Turkey Spinach Mini Meatballs
makes about 30 meatballs

prep: 10 minutes
total: 35 minutes

ingredients:

1 – 1 1/2 pounds ground turkey
1/3 cup panko breadcrumbs
1/4 cup grated romano cheese
3 cloves garlic, minced
1 shallot, minced
1 teaspoon thyme
1 packed cup of baby spinach, finely chopped
1 egg, beaten
2 teaspoons Worcestershire sauce
1/4 cup milk (optional)
salt and pepper to taste

olive oil, for frying

1. In a large mixing bowl, combine the turkey, breadcrumbs, cheese, minced garlic, minced shallot, thyme, spinach, egg and Worcestershire. Stir just to combine, trying not to overmix. If the mixture still seems a little dry, add milk 1 tablespoon at a time. Season with salt and pepper.

2. Heat a 1/4 inch deep layer of olive oil in a large, preferably nonstick skillet. While the oil heats, form the meat mixture into 1-2 inch balls. When the oil shimmers, cook the meatballs until they are browned on one side, 4-5 minutes. Turn gently to finish cooking on remaining sides until cooked through, about 10 minutes total. Remove to a paper towel lined plate. Depending on the size of the pan the meatballs may be cooked in batches, as there should be a little space between each meatball in the pan.

Got Leftovers?
These work wonderfully all on their own, dipped in any number of sauces, or as part of another dish. They also freeze perfectly – just put them on a parchment lined baking sheet and put them in the freezer for 1-2 hours. Then they can be dropped into a freezer bag, and kept for several months.

Check back tomorrow for my leftover use – a mini meatball mushroom casserole!