When my husband is not going to be home for dinner I tend to just make whatever I know the kids will absolutely eat and eat quickly. Mac 'n cheese or pizza. But yesterday afternoon I just wasn't in the mood to do that. We had spent the morning at the pool and the afternoon riding bikes up and down the sidewalk. The kids smelled like suntan lotion and chlorine. mmmm. Summer! I wanted a Summer dinner too. Plus, in my effort to be more frugal, I am trying to use up every ounce of protein I have in my freezer before buying anymore. I had a pound of ground turkey. Typically turkey meatballs are bland and dry. So I decided to infuse Summer time into them, and I have to admit, these are now my all time favorite meatballs. I was eating them like they were cookies. So good. I didn't serve them on anything because my kids don't like sauces, and I don't need the extra carbs of pasta. But if you wanted to make a grown up meal with them I would serve them on penne and topped with a light cream sauce or Greek yogurt with mint.
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| you need to really dice the tomato up finely |
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| the lemon zest is very important and you can use the rest of the lemon to make fresh vodka lemonade :) |
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| the meat ball mixture will be very wet |
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| the Greek yogurt keeps the meatballs so moist |
Ingredients:
1lb ground turkey
3 Tbsp of Greek yogurt
1/4 cup bread crumbs
1 cup finely diced tomatoes
1 egg
3 Tbsp of diced fresh basil
1 Tbsp of fresh diced parsley
1 Tbsp of fresh lemon zest
a pinch of salt and pepper
Directions:
Preheat the oven to 425 degrees. Combine ingredients in a bowl making sure to not over work the turkey meat. On a parchment lined cooking sheet, form medium/small size meatballs. Bake for 20 minutes. Enjoy!
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