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Spicy meatballs with “Zughetti” (zucchini noodles).
For the MEATBALLS:
Preheat the oven to 400 degrees. Line a cookie sheet with foil and add the olive oil to coat. Move around to coat all sides.
Take the onion and garlic and grate half of it into a medium size mixing bowl. Finely dice the other half of the onion and add to the bowl. To this add the ground turkey.
Next, add the herbs and begin to combine with your hands. Crack the egg into the mix and add the milk. Blend again.
Next add the bread crumbs and Parmesan cheese and once again, blend with your hands. Season with salt and pepper.
Now you are ready to begin forming the meatballs. I like mine kind of on the small side, about the size of a walnut. As you form them, put them on your cookie sheet and repeat until all of the mixture is gone. Bake for about 20 minutes.
For the MEATBALL SAUCE:
Finely dice the onion and grate the garlic.
In a med. saucepan, add a little olive oil and begin to saute the onions and garlic. Once they’ve cooked down a bit and become tender, add the ketchup, tomato paste, vinegar and brown sugar and whisk.
Next add the hot sauce and Worcestershire sauce and blend well. Let this simmer for about 5 minutes and add the water. Blend well and season with a little pepper. Don’t add salt as the Worcestershire sauce is quite salty.
Remove the meatballs from the oven and pour the sauce over them, making sure to coat all of them well. Allow them to cook for an additional 10 minutes.
For the “ZUGHETTI”:
Finely julienne the zucchini.
Dice the onions and grate the garlic and add to a pan with the olive oil. Season the onions and garlic with a little salt and pepper and turn the heat up to med. high.
Once the pan is really hot, add the zucchini and saute for 2 minutes. You don’t want to over cook so you can have an “al dente” feel to the zucchini.
Lastly add the parsley, reserving about 1 tbsp. to garnish. With a pair of tongs, gently toss the zucchini and serve.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!