Meatballs — folks can work up a passion about these babies. The recipe I made tonight would be a major assault to Italians in the area, not to mention their grandmother’s.
I do have recipes that are true to the old school, but I made a lean version tonight and paired it with a hefty whole wheat pasta.
It was a test, of sorts. I wanted to see if the kids liked my healthier take on a good old fashioned favorite. In the recipe below, I give lots of options to make your own version of this classic.
I used 100 percent whole wheat spaghetti and used ground turkey, exclusively, in the recipe. I omitted the garlic and basil (“…what are those green things?). The result was different, but there were no screams of protest; only clean plates. To my palate the meatballs were a bit dry, but cooking them in the sauce helped immensely.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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