This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish. I used vegetables I had in my pantry along with a box of couscous.
Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.
I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!
You can eat this with some turkey gravy if you want.
1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
1 egg (beaten)
Fresh Mozzarella balls (tiny)
1 tablespoon balsamic glaze
1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
Salt and Pepper
Heat oven to 400 degrees
Oil the tiny cupcake pan with either spray or olive oil using a brush.
On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix. Place the meatball in the cupcake pan.