The past month has been filled with a ton of change/excitement/nerves/ emotion. And since it’s a very well known fact that any of these heightened things can be calmed by carbs, I’ve had a constant craving for gnocchi every minute I can recall for as long as I can recall minutes. In a too-short span of time, I did the restaurant gnocchi thing, the pseudo-homemade gnocchi thing, the pizza thing, the pasta thing – I no-joke did every carby thing. And now… my jeans are telling me to cool it.
Still craving comfort, I leaned on spaghetti squash and veggie-filled turkey meatballs. I am, after all, about to take the biggest risk I’ve ever taken in all of my 30 great years.
Side note: In the coming days, I will say goodbye to the only profession I’ve ever known (9 years!), Ariel will fly in from LA for Fun Fun Fun Fest, I will follow her back to LA for a week, and then… I will begin a new professional adventure. More details to come!
Veggie Filled Turkey Meatballs
By November 5, 2013Published:
- Yield: 12 meatballs (4 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
The past month has been filled with a ton of change/excitement/nerves/ emotion. And since it's a very well known fact that any of …
- 1-1/4 pound ground turkey
- 1/2 cup chopped white onion
- 1/2 cup shredded zucchini
- salt & pepper to taste
- 1 egg
- Preheat oven to 375 degrees.
- In a medium sized bowl, use your hands to mix ground turkey, onions, zucchini, and salt/pepper together.
- Add the egg and mix some more.
- Roll one inch balls and place on a foil lined cookie sheet.
- Bake for 20 minutes or until meat is all the way cooked through.
WordPress Recipe Plugin by ReciPress