Macaroni and Meatballs

Just finished a DELICIOUS dinner. I had 1 lb of ground turkey leftover in my freezer so I decided to make my 2nd batch of turkey meatballs. I chopped up 1/3 of a white onion, garlic, a small jalapeno, and mixed it with the turkey. Added salt, pepper, paprika, chili flakes, soya sauce, and the secret ingredient: one egg. The egg helps the lean turkey become juicy on the inside since there's not much fat to start off with.

Formed them into 1 inch diameter meatballs and powdered them off with potato starch for a nicer crust when you fry them. Turned my stove on high and pan fried the meatballs, flipping them onto uncooked sides every so often. Added Classico spinach and cheese sauce along with some canned diced tomato and simmered the whole thing for another 5-10 minutes until no longer pink inside. 

Voila.

It was DELICIOUS. 1 pound of turkey made 15 meatballs, of which I've only devoured 5, so lots of yummy leftovers :)

Here's the recipe:

Meatballs:

1 pound of turkey

1/3 white onion, chopped

2 cloves of garlic, chopped

1 small jalapeno

1 egg

salt

pepper

paprika

chili flakes

potato starch

Sauce:

Classico spinach and cheese tomato sauce

1 cup of canned diced tomatoes (including juice)

Directions:

1. Combine meatball ingredients together, season to taste (though don't eat any of the raw turkey, duh)

2. Pan fry meatballs on high, adjust to med-high if needed

3. Turn meatballs once each side is browned

- the pan frying should take 6-8 minutes

4. Once all sides are browned, add sauce (to prevent burning) and turn heat down to medium

5. Cover with a lid and cook until done (another 6-8 min...I just cut them open to check for non-pinkiness)

Enjoy.