Teriyaki Turkey Meatballs

One of my husband's favorite meals (which I must admit I don't make all that often due to my affinity for trying new recipes) is a meatball recipe.  Not your average meatballs-in-red-sauce recipe, but one with lots of garlic.  When I came across this one, I knew it would be a winner.  Garlic and ginger - two of our favorite flavors.  What could be wrong?!  So tonight, I gave it a try...

But before you read much further or try this one yourself, there is one thing you must remember when studying and/or trying any of the recipes I post:

I use a ton of garlic.  When a recipe calls for garlic, I usually at least double it.  So when you see the amount of garlic listed in the posts, the quantity is the actual amount I used, not what was originally sited.  Therefore, use the amount of garlic you like -- or go big and use what I do.  If you're anything like us, you won't be sorry!

Now then...

Teriyaki Turkey Meatballs

Teriyaki Turkey Meatballs


What You Need for the Meatballs:

• 1 1/4 lb. ground turkey
• 3 large clove garlic, minced
• 2 tsp fresh ginger
• 1/4 cup chopped Italian Parsley
• 1/2 tsp  ground allspice
• 1/4 cup egg substitute
• 1/4 cup plus 2 tbsp. panko breadcrumbs

What You Need for the Sauce:

• 2.5 tbsp rice vinegar
• 2 tbsp brown sugar
• 2.5 tbsp water
• 2 tbsp low-sodium soy sayce
• 2 tbsp vegetable oil
• 1 tablespoon flour
• 2 tsp fresh ginger
• 3 large cloves garlic, minced

How You Do It:

1. Preheat oven to 350*.
2. Add all ingredients for the meatballs in a large bowl and, using your hands, mix to combine.  Using about 2 tbsp (or the amazing meatball shaper I got as a wedding gift) form meatballs and place on baking sheet.
3. Bake 15-20 minutes or until cooked through.
4. Meanwhile, whisk all sauce ingredients together in a saucepan.  Simmer until slightly thickened.
5. Once meatballs are cooked, place into saucepan and cover with sauce.  

Teriyaki Turkey Meatballs recipe adapted from Tracey's Culinary Adventures

Portobello Philly Cheese "Steak"

Ever since we got back from our honeymoon, my husband and I have been on a pretty strict workout/diet plan.  Because of my horrendous commute home from the office and 90-minute workout thereafter, I've been looking for quick, light, and above all, healthy recipes to whip together when we get home.  

We love mushrooms.  Ok, love might be an understatement.  So just by the title alone, this should have been a keeper... and it was!  A quick saute of mushrooms, onions, and bell pepper became a sweet and surprisingly hearty filling for a flatbread topped with a slice of cheese.  (Everything is better with cheese, right?!)

Not only were these quick, easy, and healthy, but they were totally satisfying, even without the meat.

Portobello Philly Cheese "Steak"

Portobello Philly Cheese "Steak"

What You Need:

• 2 tsp olive oil
• 1 medium onion, thinly sliced
• 4 large portobello caps, stems and gills removed, sliced
• 1 bell pepper, seeded and sliced
• 2 tsp dried oregano
• 1/2 tsp ground pepper
• 1 tbsp flour
• 1/4 cup reduced-sodium chicken broth
• 1 tbsp reduced-sodium soy sauce
• 4 slices reduced-fat provolone cheese
• 4 Flatout Foldit Flatbreads

How You Do It:

1. Preheat oven to 350*.
2. Heat oil in a large skillet.  Add onion and cook, stirring often until soft.
3. Add mushrooms, bell pepper, oregano, and pepper - cook, stirring often, until vegetables are to desired softness.
4. Reduce heat to low and sprinkle with flour.  Mix to coat vegetables.
5. Stir in broth and soy sauce and bring to a simmer until thickened.
6. Arrange flatbreads on baking sheet.   Top half of each flatbread with vegetable mixture and top with one slice of cheese.
7. Bake until cheese is melted.

Portobello Philly Cheese "Steak" recipe adapted from EatingWell.

The (Wo)Man Behind the Blog

My husband always says he's the luckiest man alive - not only because
he married me, but because I rarely make the same recipe twice.

Yes, I'll be the first to admit it, I'm addicted to recipes. The first thing
I do upon logging on to my computer at work in the morning (sshhh, don't tell my boss) is check out the daily recipe listings on Food Network. I follow more food bloggers than newscasters or sports teams (Go Pack Go!) and have more kitchen tools than tools in the actual tool box.

I love food, dessert, good wine, Frank Sinatra... and my husband, of course.

I welcome you to try these recipes, mostly adapted from around the webosphere, and hope you enjoy my little portal into the wonderful world of food.

Bete'Avon!
(Bon Appetit!)