Simple advice for a better life.

Turkey meatballs with spinachI have another meatballs recipe  for you, in case you love them as much as I do.

This time I am sharing a recipe for Spinach Turkey Meatballs, which I enjoyed over garden salad.

These meatballs may also be served hot, over your favorite pasta or rice,  with Mushroom Gravy or Fresh Dill Sauce.

If you want to serve them as an appetizer,  I would suggest to make them the size of cherry tomatoes, accompanied by hot or barbecue sauce.

This recipe yields 20-24 meatballs.

Spinach Turkey Meatballs – Recipe

Spinach Turkey Meatballs – Recipe

Ingredients

  • 1 lb. Ground Turkey
  • 10 oz. Spinach, frozen, chopped, and squeezed out dry
  • 1 tsp. Olive oil
  • 1/4 cup Onion, chopped
  • 2 Garlic cloves, chopped
  • 1 tsp. Kosher salt
  • 1/2 tsp. Black pepper
  • 1 tsp. Oregano, dried
  • 1 tsp. Worcestershire sauce
  • 1 Egg, beaten
  • 3/4 cup Bread crumbs
  • 1/2 cup Quick Cooking Oats
  • Cooking spray

Instructions

  1. Heat olive oil in a small saucepan, and saute chopped onion and garlic for 2 minutes.
  2. In a large bowl, mix all ingredients, plus the sauteed onion and garlic.
  3. Form meatballs, the size of a golf ball.
  4. Line a cookie baking sheet with foil paper, and grease with cooking spray.
  5. Place meatballs on the greased pan.
  6. Bake in a preheated oven at 400 degrees F, for 20 minutes, turning them over halfway through cooking.
  7. Remove from oven and serve hot.
  8. Cool off completely before storing for later use, or to freeze.
http://suburbangrandma.com/saving-money/spinach-turkey-meatballs-recipe/

 

Dill Cream SauceEuropeans love serving various home-made sauces with their meats and potatoes.

Even though pasta and rice often accompanies meat dishes,  potatoes are most popular.

One of those sauces widely used in Eastern Europe, is a Fresh Dill Cream Sauce, which pairs great with Varenyky, Meatless Holubtsy, Palushky, Kendle, Vegetarian Burgers, etc.

This sauce is mostly prepared during the summer months, while fresh Dill is readily available, but frozen dill is just as suitable (fresh dill freezes very well, and can last until a new crop is available in late spring).

This recipe yields 1 – 1.5 cups of sauce.

Fresh Dill Sauce – Eastern European Recipe

Fresh Dill Sauce – Eastern European Recipe

Ingredients

  • 1 Tbsp. Canola oil, or butter
  • 1 Tbsp. Onion, chopped
  • 2 Garlic cloves, minced
  • 1 Tbsp. All-purpose flour (I use unbleached)
  • 3/4 cup Chicken Broth, or Vegetable Broth
  • 1/8 tsp. Paprika (optional)
  • Pinch of Turmeric or Yellow Mustard powder
  • 3 Tbsp. Dill weed, chopped (fresh or frozen)
  • 1 Tbsp. Sour Cream (regular or light)
  • Salt and Pepper to taste

Instructions

  1. Heat oil in a medium saucepan, add onions, and saute 2 minutes. Stirring frequently.
  2. Add garlic and cook another minute.
  3. Mix in flour, stir well to incorporate, and cook for 1 minute.
  4. Slowly add in broth, mixing continuously, to create creamy mixture.
  5. If sauce is too thick, add little bit more broth, or water.
  6. Add dill, and seasonings.
  7. Turn off heat.
  8. Temper sour cream with little bit of the warm sauce, then add the mixture to the dill sauce.
  9. Serve hot, over your favorite dish.
  10. Keep it refrigerated for later use, at which time you might have to thin it out a bit, by adding more broth or water.

Notes

Dill Cream Sauce pairs well with meatless cabbage rolls (Holubtsi), Potato Varenyky, Halushky (Gnocchi), Veggie Burgers, Spinach Turkey Meatballs, Mashed potatoes, etc.

http://suburbangrandma.com/culture/fresh-dill-sauce-eastern-european-recipe/

 

Eastern European Meatballs - servingMost of us here in the US are used to preparing meatballs in tomato sauce, however Eastern Europeans customized this dish to their own taste and ingredients.

I already shared a post on Meatballs with Mushroom Sauce, but today I will post my recipe for Meatballs with Cabbage.

If you like Cabbage Rolls (Holubtsi – in Ukrainian, or Golabki – in Polish), you will enjoy this dish.

The taste resembles Cabbage Rolls, but this recipe is much simpler to prepare.

Ukrainian Meatballs with Cabbage – Eastern European Recipe

Yield: 6-8 servings

Ukrainian Meatballs with Cabbage – Eastern European Recipe

Ingredients

    Meatballs:
  • 1 1/2 lbs. ground meat (I prefer meatloaf mix – pork/beef/veal)
  • 1 egg, slightly beaten
  • 1/2 cup Panko bread crumbs
  • 1/2 cup milk
  • 1 tsp. Italian seasoning
  • 1 Tbs. Parmesan cheese
  • 1 tsp. salt
  • 1/2 tsp Black Pepper
  • 1 Tbs. olive or canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Cabbage and Veggies:
  • 1 white cabbage, medium size, cored and chopped
  • 1 Leek, cleaned well and chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 large carrot, shredded on large eye shredder
  • 1/2 Granny Smith apple, cored, peeled and shredded
  • 2 Tbs. olive or canola oil
  • 1/2 cup water mixed with 1 chicken or beef bullion (or use broth)
  • 1 Bay leaf
  • 1 Tbs. Tomato Paste
  • 1 Tbs. Dill weed
  • Salt and Pepper to taste

Instructions

    Meatballs:
  1. In a medium size bowl, mix together the bread crumbs, egg, milk, seasoning, salt, pepper and Parmesan Cheese. Set aside.
  2. Heat the oil in a saucepan, and saute the onions, until translucent.
  3. Add the chopped garlic, and saute for 1 minute longer.
  4. Add onion to the seasoned mixture.
  5. Mix in the meat, to incorporate all ingredients into uniform paste.
  6. From 1.5 inch size meatballs, and place on a cookie sheet lined with aluminium foil, greased with cooking spray.
  7. Preheat oven to 375 degrees F. Bake 10 minutes on each side, turning once.
  8. Remove from oven, and transfer meatballs into a medium pot. Set aside for now.
  9. Cabbage and Veggies:
  10. Heat 2 Tbs. of oil in a 6 quarts pot, and saute the onions until translucent.
  11. Add carrots and leeks and saute 2 minutes longer.
  12. Add minced garlic and saute 1 minute.
  13. Add chopped cabbage, water/bullion or broth, apple,and simmer uncovered for 10 minutes, mixing gently, but frequently.
  14. Add meatballs and bay leaf.
  15. Cover, and simmer for 10 minutes.
  16. Mix tomato paste with 1 Tbs. of water, and fold into cabbage/meatball mixture.
  17. Season to taste with salt, pepper and dill.

Notes

Serve hot, with pasta, mashed potatoes, or even a fresh piece of rye bread....aahh just like in Europe. Tastes even better the next day, as flavors have time to blend together. The meatballs can be made ahead, or even previously frozen. These meatballs freeze very well.

http://suburbangrandma.com/saving-money/ukrainian-meatballs-with-cabbage-eastern-european-recipe/

Pasta e Fagioli – Light Recipe

Pasta e FagioliThis cold weather calls for a cup of hot, hearty soup, so Pasta e Fagioli is a perfect solution.

Being of Eastern European background, I enjoy homemade  soups anytime, but especially on cold winter days.

Pasta e Fagioli, is one of my favorite Italian soups, so today I am posting its lighter version recipe, made with ground turkey, less beans, and low fat cheese.

 

Pasta e Fagioli - Low Fat Recipe

Serving Size: 6-8 servings

Pasta e Fagioli - Low Fat Recipe

Ingredients

  • 1 lb. Turkey, ground
  • 4+ cups Vegetable or Chicken Broth (32 oz)
  • 1 tsp. Basil, dried
  • 2 Tbs. Olive Oil
  • 30 oz. Crushed Tomatoes (2- 15 oz cans)
  • 2 Tbs. Tomato Paste (I use Contadina Italian Style)
  • 2 Carrots, shredded
  • 2 Celery Stalks, chopped
  • 3 Garlic cloves, minced
  • 1/2 Leek, cleaned and chopped
  • 1 onion, chopped
  • 15 oz can of Great Northern Beans, rinsed
  • 2 Bay leaves
  • 1 tsp.Oregano, dried
  • 3/4 tsp.Thyme, dried
  • 1 tsp. Paprika
  • 1/4 tsp. Cayenne Pepper
  • 2 Tbs. Dry Wine (red or white)
  • Salt and Black Pepper to taste
  • Low fat cheese, shredded (Swiss, Havarti, Gouda)
  • 2 cups cooked pasta (small cut - Elbow, Ditalini, Shells)

Instructions

  1. Place 1 Tbs. of olive oil in a sauce pan, add ground turkey, and saute for 15 minutes, stirring often.
  2. Drain and discard any excess fat. Remove meat from the pan and set aside.
  3. Add another Tbs. of olive oil to pan, add onions and saute until translucent.
  4. Add garlic and leeks, and saute 1 minute.
  5. Add carrots and celery, and cook 10 minutes longer, stirring frequently.
  6. Remove from heat. Mix veggies with ground turkey. Set aside.
  7. Pour the Vegetable or Chicken Broth into a 6 quart pot, and bring to boil.
  8. Add the turkey/veggie mixture, and bring to boil.
  9. Turn the heat to medium, and continue simmering.
  10. Add the Crushed Tomatoes, Beans, Oregano, Thyme, Paprika, Cayenne Pepper, and wine.
  11. Cook for 5 minutes.
  12. Mix tomato paste with 1/2 cup of water, and add to the soup. Simmer 2 minutes longer.
  13. Season to taste with salt and pepper. Remove and discard Bay Laves.
  14. Remove from heat.
  15. Serve hot with 2 Tbs. of pasta per serving, topped off with 1 Tbs. of shredded cheese.

Notes

To make this recipe even lighter, this soup may be served without any pasta. It still tastes wonderful.....very full body and delicious.

http://suburbangrandma.com/recipes/pasta-e-fagioli-light-recipe/

 

 

 

Ukrainian-Meatballs-Eastern Europeans like their meatballs served with mushroom gravy, mashed potatoes, and a side dish of well seasoned sautéed cabbage.

You might think this is a strange combination, but it’s just a matter of acquiring a taste for it, and loving it.

Meatballs and cabbage stew is another interesting dish you might think is different, yet very tasty.

Today I will share my recipe for the Ukrainian Meatballs with Mushrooms.

This recipe yields 4-6 servings.

Meatballs Ingredients:

  • 1 1/2 lbs. ground meat (I prefer meatloaf mix – pork/beef/veal)
  • 1 egg, slightly beaten
  • 1/2 cup Panko bread crumbs
  • 1/2 cup milk
  • 1 tsp. Italian seasoning
  • 1 Tbs. Parmesan cheese
  • 1 tsp. salt
  • 1/2 tsp Black Pepper
  • 1 Tbs. olive or canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Mushroom Gravy Ingredients:

  • 10 oz white mushrooms, rinsed and sliced (trim off the stem ends)
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbs. Canola or Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp Black Pepper
  • 1 cup Half and Half
  • 2 Tbs. all-purpose flour
  • 1 Tbs. Dill weed, fresh or dried
  • 1/2 tsp. Maggi Seasoning, optional

 Meatballs Directions:

  1. In a medium size bowl, mix together the bread crumbs, egg, milk, seasoning, salt, pepper and Parmesan Cheese.  Set aside.
  2. Heat the oil in a saucepan, and saute the onions, until translucent.
  3. Add the chopped garlic, and saute for 1 minute longer.
  4. Add onion to the seasoned mixture.
  5. Mix in the meat, to incorporate all ingredients into uniform paste.
  6. From 1.5 inch size meatballs, and place on a cookie sheet lined with aluminium foil, greased with cooking spray.
  7. Preheat oven to 375 degrees F.  Bake 10 minutes on each side,  turning once.
  8. Remove from oven, and transfer meatballs into a medium pot.  Set aside for now.

Mushroom Gravy Directions:

  1. Heat oil in a saucepan
  2. Saute onions until golden.
  3. Add the chopped garlic, and saute a minute longer.
  4. Add sliced mushrooms, and saute until they begin to release their juices (5 minutes), stirring often.
  5. Season with salt and pepper.
  6. In a small cup or bowl, combine the cream with flour, to form a smooth mixture.
  7. Mix the cream/flour mixture with the mushrooms.  Bring to boil.
  8. Pour mushroom gravy over meatballs,  and simmer for 10 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
  9. Season with Dill Weed, and Maggi seasoning.
  10. Serve hot, over mashed potatoes, or your favorite pasta.

Enjoy!

 

 

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