Recently, I’ve been cooking on the weekends so that I have a few meals on hand during the week. I can only eat at the dining hall on campus so many times before I get sick of it. Meatballs are easy to rewarm and go with anything. They can be eaten by themselves, on rice, or with pasta. Last weekend, I made them with spaghetti squash. Yum!
- 1 lb. lean Ground Turkey
- 1/2 yellow Onion, grated
- 2 teaspoons Garlic Powder
- 1/4 cup Italian Breadcrumbs
- 2 tablespoons Parsley, minced
- 1 teaspoon Chili Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/8 teaspoon Cayenne Pepper
- 1 teaspoon Pepper
- 3 tbsp Honey
- 1/2 teaspoon Vinegar
- 1/2 teaspoon Lemon Juice
1. Preheat oven to 350 F. Line a baking sheet or broiling pan with tin foil. Then lightly spray it with cooking spray.
2. In a large bowl, combine the turkey, onion, garlic powder, bread crumbs, parsley, chili powder, paprika, cayenne pepper, salt, and pepper. Mix until combined.
3. Measure out the meatballs using a 2 tablespoon spoon. Then form the meatballs in a ball in your hands. Evenly space them out on the baking sheet.
4. Let them bake for 20 minutes.
5. In a small bowl, combine and stir together the honey, vinegar, and lemon juice. Brush this onto the meatballs when they are done.
6. Put the pan back in the oven, and turn the oven onto a low broiler for four minutes.