Until I became a blogger, meatballs were something I enjoyed when someone else made them. I just found them a lot of work and messy to make. Since becoming a blogger I have written and made more meatballs than in my whole life before then. I’ve also realized everyone loves meatballs, especially my family! I am always interested in recipes that simplify the preparation of meatballs and those that make them a bit healthier. I couldn’t wait to try these baked turkey meatballs with Greek flavors and the addition of grated zucchini from Cookin’ Canuck. The grated zucchini makes the meatballs succulent. However I found the grated onion and grated zucchini added too much moisture to the meat mixture and I would recommend really drying the water out of both of these well before mixing them in. I also found the meat mixture a bit bland and added a teaspoon of dried oregano. I increased the feta from 1/4 cup to 1/2 cup. My recipe reflects the changes I made but I include the link to the original version. What I loved most about this recipe is that after just 25 minutes in the oven, you have a pipping hot dish of tasty tender meatballs in a nice red sauce to feed 6, fast enough for a weeknight, delicious enough for company. Add a side of pasta or quinoa and dinner is served! If you’re lucky enough to have leftovers, the meatballs are even better the next day.
Although my own garden tomatoes are still green on the vine, the markets are bursting with plump, juicy seasonal tomatoes. This galette showcases heirloom tomatoes layered on top of a protein-rich white bean purée drizzled with fragrant pesto, topped with tangy feta and enveloped in flaky pastry. It was a perfect summer meal and so good, I’m making another one tonight! If in a rush, you can use ready made white bean hummus and pesto. Continue reading