Somehow I hit the jackpot this morning by successfully experimenting with eggs and meatballs in a muffin pan. They were David and Emmett approved, to the point that the latter cleaned the scraps off my plate by the eager fistful.
I’ve tried similar recipes from Pinterest before, like this partially successful bread loaf bake, and had mixed results. Today I did a quick search and didn’t find any examples of using meatballs or scaling it back to such a basic and speedy combination.
With a roll of the dice, it was literally as simple as dropping one meatball and cracking one egg in each of the muffin cups, then baking at 400 degrees until the whites were solid.
I sprinkled salt and pepper at the end, but ideally you’d do this before baking. (When you’re rushing to clean raw egg off your hands while your toddler is fussing from the other room, you choose your battles.)
The best part is that a full belly led to nap time so I could write this post!
With a limited window of time to make dinner and workout, I whipped together this super quick meal: oven-roasted squash and zucchini paired with homemade turkey meatballs.
Preheat oven to about 400 degrees and then prep the veggies:
Toss two sliced summer squash and two zucchini with olive oil, salt, pepper and thyme in an oven-safe casserole dish.
Next, prep the meatballs:
Mix 1 lb ground turkey with a generous scoop of almond meal, a scoop of unsweetened and shredded coconut, 1 egg, salt, pepper, olive oil and thyme. Scoop 1/4-cup or smaller spoonfuls into a buttered casserole dish.
Bake both dishes for about 30 minutes, or until veggies are tender and meatballs are cooked through.
More thyme for you!
One of my favorite things about the Sopranos was how they didn’t mess around when it came to food. Feisty Carmella always served up hearty pasta dishes for the family, even when she and Tony were on limited speaking terms. But I digress.
Tonight I was looking for something similarly no nonsense. So I pulled meatballs out of the fridge, and found marinara sauce and lasagna noodles in the cupboard. Bada boom! Basic ingredients for an easy Italian dinner.
The only curve ball was that I had 6 lasagna noodles. Hardly enough for a typical layered lasagna. So here’s what I did:
-Butter the pan; add three lasagna noodles.
-Pour a layer of marinara sauce, followed by pre-cooked meatballs and spinach leaves. Cover with sauce and a layer of shredded cheese.
-Ideally, here’s where you repeat another layer or two.
-Top with final layer of noodles, sauce and shredded cheese.
-Bake covered at 375 for 45 minutes, or until noodles are tender. Finish by baking uncovered until cheese is adequately melted.
David ate a Tony-size portion, so I’d say it was a success.
For #ThrowbackThursday, I brought back one of my old tricks: mashing fruit or veggies into ground turkey to add moisture and a hint of sweetness. In the past, I used apples, pears, even zucchini and pumpkin (the last of which was surprisingly popular. Just google “pumpkin meatballs” and you’ll see my 2009-era iPhone shot).
Tonight I went “bananas” and mushed an overripe banana into the bowl of ground turkey, along with bread crumbs, Herbes de Provence and salt & pepper. The meatballs were delicious served over rice with a sprinkling of Parmesan. Sweet!
Thankful for family, meatballs and mashed potatoes!