Spicy Turkey Meatballs

When I hear the words “Turkey Meatballs”, I think “Diet!”  These are NOT diet!  These are yummy yummy and yummy!  They contain ground turkey, Italian sausage, and prosciutto ham! Red pepper flakes along with Asiago Cheese, gives it a kick of spice.  The recipe is from one of my favorite cooks: Ina Garten,  also known as the Barefoot Contessa.  You can find the original recipe on food network.  She recommends Rao’s Spaghetti sauce.. I did find it, but I have to say it is pricey.  More pricey than I like to spend on a sauce (10/bottle), so I used a nice Barilla Tomato Sauce with Basil.  This makes a lot.  I froze about half the meatballs to use again on a day when I don’t feel like cooking (yes that does happen!) I will be making them again!

Turkey Meatballs

adapted from Ina Garten (foodtv.com)

Serves 10

Meatball Ingredients:

• 3 cups cubed quality rustic bread, crusts removed
• 2/3 cup milk
• 2 lbs ground turkey
• 1/2 lb sweet Italian pork sausage, casings removed and crumbled
• 4 oz deli sliced prosciutto ham, finely chopped
• 1 cup freshly grated Asiago cheese
• 1/2 cup finely minced fresh parsley
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes
• 1 Tbsp Kosher Salt
• 1 1/2 tsp ground pepper
• 3 Tbsp extra virgin olive oil
• 2 large eggs, lightly beaten

Other ingredients:

• 2 to 3 jars Spaghetti sauce like Barilla Tomato Basil Sauce, for serving
• 2 lbs dried spaghetti, cooked according to package directions, for serving
• grated Asiago (or Parmesan cheese), for serving

Instructions:

Preheat the oven to 400 F and line 2 sheet pans with parchment paper.

Process the bread in a food processor to make breadcrumbs.  Add them back into your measuring bowl and add the milk and allow the crumbs to absorb the milk for a few minutes.

Meanwhile, in a large mixing bowl, use a fork to combine the turkey, Italian sausage, prosciutto, grated Asiago cheese (I processed it in the food processor after the bread), parsley, oregano, red pepper flakes, salt and pepper.  Add the breadcrumbs to the mixture and toss gently with a fork to keep the meat light, without pressing  down on the meat mixture.  Add the olive oil and eggs and toss gently to combine.

Using your hands, form 2 inch balls and place them on the parchment paper lined sheet pans.  Brush the meatballs with additional olive oil. Bake at 400 F for 35 minutes or until they are completely cooked through.

Add the meatballs to a large sauce pan and cover with your favorite spaghetti sauce.

Serve over cooked spaghetti and top each serving with additional grated Asiago or Parmesan cheese.

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Shrimp Scampi with Angel Hair Pasta

On the theme of what is in my pantry/fridge/freezer that I can make this weekend? I made Shrimp Scampi.  I used Ina Garten’s recipe in her Family Style cookbook.  I like eating Angel Hair pasta rather than linguine and made a few changes to accommodate what I did have or did not have.

Here is my adapted recipe:

Shrimp Scampi with Angel Hair Pasta

Serves 6

• Vegetable oil
• Kosher salt
• 1 lb angel hair (Ina’s recipe called for 1 1/2 lbs of linguine)
• 6 Tbsp. unsalted butter
• 5 Tbsp olive oil
• 3 Tbsp minced garlic (9 cloves) I only had the garlic in a jar and used 3 heaping tsp.
• 2 lbs large shrimp, peeled and deveined
• 1/2 tsp freshly ground pepper
• 1/4 cup chopped fresh parsley (I used the dry and only 1 Tbsp because I didn’t have fresh on hand)
• zest of one lemon
• 1/2 cup freshly squeezed lemon juice (I used some from the bottle because I did not have 4 lemons)
• 1/2 lemon sliced in half rounds
• 1/4 tsp dry pepper flakes

Directions:

1. Bring a large pot of salted water to a boil and add a little vegetable oil.  Then add pasta and cook according to package directions.  Drain and toss with olive oil so the pasta does not start to stick.
2. While the water is coming to a boil, heat a heavy bottomed skillet (I used my cast iron skillet that is 14 inches), melt the butter and 5 Tbsp of oil over medium-high heat.  Add the chopped garlic and cook for about a minute, being careful not to burn it.  Add the shrimp and stir and flip them as they cook until they are no longer pink, but do not overcook them or they will become rubbery.  Season with salt and pepper.  Remove from heat and add parsley, lemon zest and juice, and red pepper flakes.  Toss to combine.
3. Serve over pasta with a side salad or fresh green beans.

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