First, I found this awesome list of gifts for runners on Fit Sugar; if you've never been on the site, make sure to check it out! They have great workouts and tips on healthy living, just what we all are looking for! The list is spot-on, I should have just gave my mom that link and told her it was my Christmas list ;)
Next! I'll give you a sneak peek of my recipe that will be in Love Twenty's first print issue! These go well with spaghetti squash and a spinach salad (I admit that was exactly our dinner the other night, teehee), or just about anything!
Turkey Feta Meatballs
Serves: 4
Nutrition (per serving of 5 meatballs): 145 calories, 3 g
fat, 26 g protein
Ingredients:
½ slice yellow onion
1 clove fresh garlic
1 ¼ tsp extra virgin olive oil
1 ¼ tsp. dried parsley
¼ C old fashioned oats, ground (quick oats will work fine!)
1 lb. Jennie-O Extra Lean Ground Turkey Breast
1/8 C skim milk
1/8 C feta cheese
Pepper to taste
Optional: Super Simple Sassy Sauce
½ Tbsp. barbeque sauce (I like Sweet Baby Ray’s myself)
½ Tbsp. spicy brown mustard
Mix together and dip your meatballs in it!
Directions:
Chop half a slice off
an onion (this isn’t too technical, don’t worry about how the thickness of the
slice!), then mince into tiny pieces. Mince the garlic clove as well and toss
them both into a sauté pan with ¼ teaspoon of your extra virgin olive oil over
medium heat.
Add the dried parsley. Cook until
golden brown, about 4-5 minutes. Remove from heat.
Measure out your oats, then pour them into a food processor
and pulse on low 5-6 times, until ground finely but not to a powder.
In a large mixing
bowl, combine the ground turkey, ground oats and milk (remove any rings you
wear before doing this, it gets a bit messy!) Add the feta and a few dashes of
pepper and mix a few more times.
Take slightly-smaller-than-a-golf-ball-sized chunks of the
meat mixture and roll in your hands to form a ball with slightly flattened
sides (partially balls, partially squares makes it easier to cook them
evenly!).
Drop the meatballs into a large sauté pan with 1 teaspoon of
extra virgin olive oil over medium-high heat.
Leave enough room to turn the meatballs while cooking. Cook
3-4 minutes, then rotate, cooking another 3-4 minutes. Flip once more and let
cook 2-3 more minutes, until the center is no longer pink when you cut one
open. If you like them a little crispy on the outside like I do (maybe that’s
not as common as I think?) give them an extra minute in the pan!
Eat them up!! Let me know what you think, and what you pair yours with! :)
One more thing: don't you just want to be in this cafe right now??
Yeah, me too. :) That is all! Now go do something remarkable with your day :)
--KQ
I have the most remarkable daughter! :)
ReplyDelete