Tuesday, December 17, 2013

Spicy Meat-a-balls (Gluten Free and Turkey!)

This blog might sometimes have recipes on it. Why? Because I'm Italian and I said so. You don't spend 6 months building the perfect kitchen and then just let it sit there.

Our kitchen is FAR from perfect but it has an oven and a dishwasher so we can kinda cook. It also has sawdust, saws, chunks of wood, cabinet doors and wires strewn everywhere so it's not exactly up to Food Inspector standards.

We've decided that wherever we are by the end of the week we're going to clean the kitchen so we can have a debris free zone for Christmas cooking.

So would you like to make some simple and delicious turkey meatballs in your nice, clean kitchen? 


One pack of Italian seasoned ground turkey
Italian seasoned gluten free (or not) panko crumbs
1 egg
Oregano, red pepper flakes, garlic powder

 -Preheat your over to 400 degrees
- Mix the turkey with 1/4 cup of Panko, the egg and a teaspoon each of all of the spices.
- Shape the meat into balls about the size of a golf ball (this is the gross part)
- Bake for 20 minutes

Then when they are done you can dump a jar of your favorite spaghetti sauce over it, put it back in the oven and turn off the oven.

Then prepare your pasta according to the package directions. We had Kroger brand gluten free spaghetti and it was fantastic. (Full disclosure, it's been a while since we've had pasta over here but it really was very good.)

Despite the fact that the ingredients are so basic these meatballs were really, really good. I generally just wing it when I make meatballs so I wanted to make sure I wrote down what I did this time. Another good sub for the panko is oatmeal. I use it in meatballs and meatloaf all the time. I also generally add veggies to the the meat mixture sink means it's hard to prep veggies. Next week!

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