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Turkey Meatballs with Zucchini

October 29, 2018

Turkey Meatballs with Zucchini 1

  • 1 pound ground dark meat turkey
  • 1/3 cup prepared pesto
  • 1 cup grated zucchini
  • 2 eggs, beaten
  • ¼ cup breadcrumbs
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • 2 tablespoons extra light olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ pound whole-wheat spaghetti, al dente

In a large mixing bowl, add the turkey meat, pesto, zucchini, eggs, breadcrumbs and salt. Mix well with fingertips and keep aside for an hour.

In the meantime, in a large saucepan, heat the olive oil. Add the onion and garlic. Saute on medium heat for a couple of minutes and add the tomato sauce. Cook on medium heat for 5-6 minutes and turn it down to a simmer.
Form medium sized meatballs and begin adding to the simmering sauce. Once all the meatballs are formed, cook on medium heat for 20 minutes.

Serve on top of al dente spaghetti.

Turkey Meatballs with Zucchini

Bolognese Sauce with Spaghetti

July 17, 2018

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Spaghetti with Fried Egg and Pangritata

January 8, 2017

What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…


  • 2 tablespoons extra virgin olive oil
  • ½ cup panko bread crumbs
  • 1 tablespoon fresh rosemary, minced
  • Zest of a small lemon

Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.

  • ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 3 eggs
  • 2 tablespoons fresh chives, chopped
  • ½ cup grated grana padano cheese

Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.


Turkey and Chicken Sausage Ragu

May 13, 2015

This is a yummy ragu with ground turkey and chicken sausage. Sausage already has yummy flavor and it is a great way to add deliciousness to any dish…

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 4 chicken sausage links, casings taken off and crumbled (I bought the roasted garlic variety)
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • Parmigiano Reggiano cheese, grated
  • 4 cups whole-wheat spaghetti, al dente

Heat a large saucepan with the olive oil. Add the turkey meat and cook on high heat while separating the meat with the back of a wooden spoon for 4 to 5 minutes. Add the crumbled sausage and continue to brown for another 4 to 5 minutes on medium heat. Add the rosemary, onion and garlic. Saute on medium heat for another 4 to 5 minutes. Add the tomato sauce and bring to a boil. Add salt and mix well. Simmer on low heat, covered with lid for about 45 minutes while stirring every 10 minutes or so. Take lid off and check for seasonings. Serve on top of spaghetti and garnish with grated cheese.

Scallops with Cilantro Garlic Sauce

December 1, 2014

Scallops are always good but especially after a lot of poultry…

  • 1 cup cilantro, chopped
  • ½ cup Parmigiano Reggiano, grated
  • ¼ cup slivered almonds
  • Juice of half a large lemon
  • ¼ cup extra virgin olive oil
  • ½ cup chicken or vegetable broth
  • 1 teaspoon salt

Transfer all the ingredients to a powerful blender. Blend till smooth sauce is formed. Take out in a small bowl and keep aside.

  •  2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 pound scallops, cleaned
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente with some pasta water spare

Heat the butter and olive oil in a large frying pan. Saute the scallops on medium high heat till they are golden brown on both sides. Take them out and add the cilantro sauce. Bring to a boil and add the cooked spaghetti and ½ cup of the spare pasta water. Bring to a boil and add the scallops and cook on a simmer till the scallops are cooked through. Check for seasonings and serve.

Indian Style Meatballs

February 8, 2012

Indian Style Meatballs I have mentioned this many times- my daughter loves meatballs. In fact, her birthday is coming up and I already know what she will be asking for her special meal. The great thing is that she comes up with really good ideas for new and different ingredients to add to meatballs.

I have to give her full credit for this recipe. She is the one who suggested I make Indian style meatballs. She loves the Indian style burgers I make quite often- in fact she doesn’t like to eat plain burgers restaurants as she only likes the ones I make at home.

So, I ran with her idea and came up with this delicious recipe. I added the usual suspects including ginger, garlic and a shallot. I also added cilantro, coriander powder and garam masala. All of these ingredients created delicious and flavorful meatballs.

I cooked them in my favorite homemade tomato sauce. You can use your favorite store bought tomato sauce as well but nothing like the homemade variety.

This is a great way to change up your usual meatball recipe and make things a bit more interesting…

  • 1 pound ground turkey (dark meat)
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • ½ cup cilantro

Add the shallot, garlic, ginger and cilantro into a food processor and process till smooth.
Take the mixture out into a medium bowl.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg, beaten
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg, garam masala, coriander, and salt into the shallot mixture. Mix well and add to the ground turkey. Mix with both hands. Keep aside for 2 to 3 hours.

  • 3 cups marinara sauce

Heat the sauce in a large saucepan.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

Greek Style Spaghetti and Meatballs

October 3, 2010

Greek Style Meatballs My daughter claimed these were the best meatballs I have ever made. After a compliment like that- I had to share the recipe.

I started the meatballs with my usual ground turkey meat. Any meat can be used buy I prefer turkey as it is healthier with less calories.

I wanted to make Greek style meatballs so I thought of fresh oregano and feta cheese. Garlic, shallots and parsley made them even better.

I soaked some panko crumbs in milk and added the mixture to the meat. It makes the meatballs very soft and delicious. The last thing was crumbled feta- it has great a great salty flavor.

I think the key is the homemade tomato sauce. I cooked the meatballs in the delicious sauce and served them with some yummy flavored spaghetti.

All in all it was a great meal- with a green salad and red wine on the side. Try these Greek style meatballs soon….
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