Meatball vs. Meatball

Since moving into my own apartment (holy expen$ive rent Batman), I had to cut back on dining out and rethink my grocery list. The good news is that I’m cooking and experimenting every night. The bad news is that I have to eat leftovers…GASP!  The only way I can handle leftovers is to trick myself by converting them into something new with different flavors.

This week’s grocery trip included ground turkey so I decided to split the package in half to make meatballs two ways!  Don’t they look delish?  They were, and easy too! 

Asian Meatballs (yield 12-14 meatballs)

  • 1 tbs garlic,minced
  • 1/3 cup yellow onion, chopped (use half a medium-sized onion for each recipe)
  • 3 tbs reduced sodium soy sauce
  • 1/2 tbs fresh ginger, minced
  • sprinkle of salt
  • 1/2 tsp pepper
  • 1 tbs veg oil

Using your hands combine all ingredients (except veg oil) in a large bowl, and roll into little balls.  Pour veg oil in skillet over medium heat for about 3 mins per side.  Using tongs, touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest throwing them over a bowl of noodles with a quick peanut, soy and ginger sauce.

Tuscan Meatballs (yield 12-14 meatballs)

    • 2 tbs garlic, minced
    • 1/3 cup yellow onion, chopped
    • 1 tbs fresh rosemary, chopped finely
    • 3 sundried tomatoes, chopped finely
    • 1/3 cup shredded pecorino romano
    • 1 tsp pepper
    • sprinkle of salt
    • 1 tbs olive oil

Once again, use your hands combine all ingredients (except olive oil) in a large bowl, and roll into little balls. Pour olive oil in skillet over medium heat for about 3 mins per side. Using tongs touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest making yourself an openfaces meatball sandwich.

So, what’s your favorite meatball?