My husband always laughs at me when I finally find time to get in the kitchen. He always tells me he’s never seen anyone ‘wing it’ as hard as I do and come out with successful food. I can’t help it though, it’s just the way I cook. A pinch of this, a pour of that. I grew up watching my mom cook and that’s how I learned, so I don’t know the exact science behind it, although people swear there is one. I’m not going to be the next chef Ramsay, but I get by with fairly delicious food. So my husband spurred me into action when he pointed out that not everyone is able to do this and that I should start writing some of my kitchen adventures. So here we are,with one of my first recipes, other then the black beans for the crock pot which is an adaptation of many recipes.
So here’s my recipe:
1 1/2 pounds of ground Turkey
2 eggs (In the picture it shows 3 eggs, but I decided to only use 2)
2 Tbsp Parmesan cheese (fresh or not, I ain’t here to judge you, yo)
1 1/2 Tbsp of minced garlic (You can do less if you’d like, I’m just a big fan of garlic)
1 Tbsp onion powder
1/4 Tsp Paprika
20 Ritz crackers
1/2 Tbsp Worcestershire Sauce
2 Tbsp Italian Seasoning (You can use less of this, I know that this one isn’t everyone’s cup of tea)
First you are going to take the Ritz crackers, place them into a baggie and crush them into crumbs. Think bread crumbs, cause that’s the place these are going to take. I didn’t actually have bread crumbs and that’s how these ended up being used.
Add your meat, all of your spices, the 2 eggs, the cracker crumbs and roll up your sleeves (basically add all the ingredients to the bowl, I don’t think a particular order matters with this recipe)
And smush it all up with your hands..there’s no getting around this one. Using your hands mixes it all up the best, and puts love into your food. Love what your doing in the kitchen or order pizza…I’m just sayin’.
Once all the ingredients are mixed well start rolling them into meatballs, I did about a tablespoon in a half, but you can go bigger or smaller with yours, just note that you will have to cook them much more differently if you change the size of your meatballs.
Alright guys, I really tried to write everything down, but it’s really not my style and things are a little hazy. So for cooking these little balls I added 1/4 cup of water to a pan, just enough for the meatballs to sit a little in water, not enough that they were drowning and have to shoot flares up for the USS Gravy Boat. Also make sure you don’t put so many meatballs in there that they are overcrowded, they need their space. These meatballs are starting to sound like sensitive little guys.
Go ahead and cover your meatballs and cook for 6 minutes on medium high heat. If it seems like they are getting too brown you can lower the heat, if the water runs out too quick then go ahead and add a little bit more water. After the 6 minutes pull the lid off and cook for another 6 minutes (GUYS this is such a rough plan, always cook your meat longer if you need to, do not eat under cooked meat. You can always cook these for longer if you need too, I cut one of mine in half to make sure it was good, you can do the same. And based on differences in stoves and etc you MIGHT need to cook yours longer)
During the 6 minutes uncovered, I tried to scoot them around the pan to get all the sides a good amount of brown. When they were done, I placed them on a plate and let them cool then placed them in a freezer baggie. Just pull out and microwave, or rewarm in a pan as needed.
And here’s the nutritional info based on MyFitnessPal (AGAIN, please note, I am not an EXPERT. I am not a dietician or a professional chef so there is a chance that I input something wrong, just expect there to be flaws.)
I estimated a serving of these to be ABOUT 4-5 meatballs. I hope you enjoy.
Spatulas and hot pans,