{Recipe} Garlic-Stuffed Turkey Meatballs with Creamy Dill Dressing

This recipe came about while I was walking one morning. I wanted a fun appetizer high on protein, but low on guilt! The flavors in this dish  blend together so perfectly that it has instantly become a family favorite!

I am trying to eat more simple foods, so I decided to try a turkey meatball that didn’t have fillers in it like bread crumbs, egg, etc…  I didn’t know if it would work, or bind properly, but there was only one way to find out. Guess what? It worked!

 

Each meatball is stuffed with a garlic clove. That may sound overwhelming, but it’s not. I boiled the cloves for thirty minutes so they are tender and mild, not overpowering at all.

Garlic Stuffed Turkey Meatballs

• 2 ½ lbs. lean ground turkey
• 2 Tbsp. dried parsley
• ½ tsp. paprika
• ½ tsp. pepper
• 1 tsp. salt
• 2 Tbsp. grated pecorino romano (optional)
• 30-40 whole garlic cloves (unpeeled)
• 3-4 tsp. olive oil

Heat a pot of water to boiling. Separate garlic cloves and drop into boiling water for one minute. Scoop them out with a slotted spoon, and cool slightly on a paper towel. Now the peelings should remove easily. After all the cloves are peeled, return them to the boiling water for 30 minutes, then remove and again lay them on a paper towel.

Place all other ingredients (except oil) in the bowl of an electric mixer. Mix on low speed for several minutes. Meat mixture should be mixed very well.

Using a teaspoon, spoon some meat mixture into your hand, and make a well using your thumb. Insert a garlic clove and wrap mixture around it to form a ball. After all the turkey is formed into balls, heat a frying pan to medium heat and add oil. Add several meatballs and fry them in the pan, using a spatula to roll the meatballs for even cooking. Meatballs are done when the centers are no longer pink (165º).

   

The meatballs are delicious by themselves, but paired with this cool yogurt dressing, they are to die for! It’s completely fat-free, and high in protein as well.

Creamy Dill Dressing

• 2/3 cup fat-free Greek yogurt
• 1/4  cup skim milk (more or less to desired thickness)
• 1/4 cup (1 pkg.) Spinach Dip seasoning mix
• 1/2 – 3/4 Tbsp. dill

Stir all ingredients together, and keep refrigerated. Serve as a dipping sauce, or drizzle over meatballs before serving.

This recipe also converts to a fantastic turkey burger. Form meat mixture into patties instead of balls, and insert 3-4 cloves before cooking. Use dressing as a condiment on the burger. Enjoy!

Caprese Salad with Parmesan and Oregano infused Oil

I needed to bring a salad or an appetizer to my last book club meeting, and I decided to go with a Caprese salad because it fits both categories, and it is downright yummy! But as I was making it I got a little bored with the classic recipe, so I decided to embellish a little. I infused the oil with parmesan, fresh oregano, and fresh garlic. I loved the result and thought I would share. Here's the recipe:

• Fresh Buffalo Mozzarella (approximately 2 lbs.)
• Vine ripened tomatoes (approximately 6)
• Fresh basil (1 bunch)
• 1/2 cup Extra Virgin Olive Oil
• Fresh oregano (4 or 5 sprigs)
• 1/4 cup Fresh grated parmesan
• Fresh garlic (3 cloves)
• Freshly grated course ground pepper
• Salt

Slice the fresh mozzarella and tomatoes into 1/4 inch thick slices. Layer onto a plate placing a basil leaf in between each slice. Sprinkle with salt and pepper.

Put the oil, parmesan, oregano, and garlic into a blender and frappe until completely smooth. Drizzle the oil over the tomato and mozzarella plate. You may not use all the oil, depending on the size of the plate. Garnish with extra basil leaves. Serve immediately.

Try this and tell me if you like it. Ciao!

{Halloween Table} Spooky Brownie Bites

I don’t know if you are anything like me, but I love tasty and SUPER easy bites to add to a dessert table or any occasion really.  And, because you asked nicely, we are going to share another recipe from our Halloween table last week.

Spooky Brownie Bites

Bake a pan of brownies and let cool on a rack. When cool enough to handle, turn upside down and spill onto waxed paper. Cut the hard outer edge of brownies off and discard (if you have the willpower… I ate ours, he he).

With a large round scoop, spoon scoops of brownie out of the soft inside. Use your fingers to shape into a ball while pushing the crustier parts into the center.

After all the brownie is formed into balls, roll them into colored sugar or sprinkles. Store in a sealed container in the fridge. These can be made up to three days in advance, and they are still soft and yummy!

Mozzarella & Pesto Stuffed Tomatoes

The brief history behind these delights is quite simple. I had a party coming up and decided I wanted to serve stuffed tomatoes. I had never made them before (actually, to be quite honest, I didn't know anyone who had ever made them before) but I loved the idea, and thought they would fit my theme perfectly. But I didn't have a recipe, so I went on a hunt. I searched the internet, and sure enough, in seconds I had hundreds of stuffed tomato recipes to choose from. I narrowed it down to certain ingredients, and started reading them all. I soon found I was disappointed. I couldn't find the perfect combination that epitomized my taste, or my party. I wanted something simple (that seemed obvious to me since stuffed tomatoes aren't usually your main course, so why would you want to spend all day preparing your appetizer? - DUH!) and something that sounded delicious. Apparently this was too much to ask. So I abandoned the internet and set out to make the perfect stuffed tomato. Based on the reviews I have received on these little beauties I think I did it! The only challenge I find is not eating them all before the company comes.

These are so simple there are only three real components:

The Tomato:

Okay, so I know it's tradition to use cherry tomatoes for appetizers, but I have issues with that concept. First of all, that's a lot of work for the tiny bite of food that you get, and second, there are better tomatoes out there. Oh don't get me wrong, I love cute diminutive cherry tomatoes on top of my salad as much as the next girl but when used as a standalone food there are tastier options.

Personally, I love the vine ripened Campari tomato. They average about the size of a golf ball, so they are good for two or three good bites. The larger size also makes them easier to empty and re-stuff. Campari's are juicy, and have a higher sugar level than other tomatoes. This makes them sweeter and less acidic. Their deep red color is gorgeous, and they aren't overly farinaceous, or mealy in texture, which is a plus for me. I think they are absolutely perfect! And you can get lucky sometimes and find them at Sams and Costco. Yay!

The Mozzarella:

Mozzarella is mozzarella, right? Well yes, and no. I don't think it matters much which brand you choose, just pick your favorite. I use low-moisture part-skim, because that's what I like. As much as I love fresh mozzarella, I opted out for this recipe due to flavor and texture. What I did find that makes a big difference, however, is dicing the cheese. Chopping the mozzarella into small cubes instead of grating it allows for a richer flavor and creamier texture.

The Pesto:

This is where the "simple" comes in. You can slave all day making your own pesto, or you can find a great sauce already made. That's what I do, shh! I've tried a dozen different pesto sauces, some of them imported directly from Italy, but believe it or not I found one that rivals the best of them right in my own Sams Club! The Members Mark brand is beautiful. It is made modestly with good ingredients: olive oil, basil, romano and parmesan cheeses, garlic and pine nuts. Delicious!

So what made me think of this triple combination? I don't know, except I recognized that with these three you couldn't go wrong!

The Recipe:

• 1 ½ cups diced mozzarella
• ¾ cup pesto
• 2 lbs. (aprox. 20) Campari tomatoes
• Salt

Core the tomatoes with a small melon baller or fruit corer. Rinse out the seeds and sprinkle salt into the tomatoes. Turn upside down onto a paper towel, and refrigerate until filling is ready. This gives them time to drain and the salt helps eliminate excess moisture. Mix the pesto with the mozzarella, and use a baby spoon to fill the tomatoes. Serve immediately or refrigerate beforehand. Mangia Mangia! Enjoy.

Emily