Hi there! Hope you’ve had a great weekend!
My weekend was busy. Yesterday was the wedding shower for one of my best friends, and today was full of errands. This weekend definitely went by way too fast!
Tonight I spent a lot of time in the kitchen—and it was so worth it! Right now, our house is filled with the aroma of zucchini bread (I’ll share that with you later this week).
Dinner was a repeat of a successful batch of turkey meatballs I told you about a few weeks ago.
What You Need:
- 2 egg whites
- 1 t dried rosemary, crushed
- 1 t dried marjoram, crushed
- 1 t dried basil, crushed
- 2 cloves garlic
- 2 T low sugar ketchup
- 1/2 t Worcestershire sauce
- 1 small onion, finely chopped
- 2 T Italian seasoned bread crumbs
- 1 lb lean ground turkey
What You Do:
In a large bowl, whisk together the egg whites, rosemary, marjoram, basil, garlic, ketchup, and Worcestershire sauce. Add in the onion and breadcrumbs.
Use your hands to thoroughly mix in the ground turkey.
Use an ice cream scoop (or your hands) to shape the mixture into balls. Sear them in a non-stick pan with about 1T oil.
Once they’re browned, pop them in the oven in a Pamed pan for about 10 minutes to make sure they’re cooked through.
Serve them on top of hot pasta and cover them in sauce alongside cheesy garlic bread (if you’re Boyfriend).
Serve them covered in sauce with whole grain bread on the side (if you’re Girlfriend).
We both also had a fresh salad with tomatoes, but you probably know what that looks like…
These are so delicious and simple, and the only meatballs either of us has ever liked!
If you try them, let me know what you think!