1 lb ground turkey
½ cup panko bread crumbs
½ cup egg beaters, or 2 eggs beaten
2 Tbs fresh parsley, chopped
Salt and pepper
½ cup parmesan cheese, grated
Preheat oven to 350°
In a large bowl mix together all ingredients. Do not over mix. To make mini meatballs, I used a 2 tsp. scoop, and gently rolled each into a ball. Place the meatballs on a rimmed cookie sheet lined with parchment paper. Cook for 15 minute, or until the internal temperature reaches 165°.
I usually make a double batch and freeze one.
Makes approx. 35 mini meatballs
Cheese Tortellini with lemon and Brussels Sprouts1 pound Brussels sprouts, ends trimmed and quartered
2 Tbs butter
1 Tbs olive oil
1 onion, thinly sliced
1 Lb. frozen cheese tortellini
1 lemon, zested and juiced
Parmesan cheese, grated
In a large pot of salted water blanch the Brussels sprouts for 4 minutes. Fill a large bowl with ice and water. Transfer the blanched Brussels sprouts to the ice bath, and allow them to cool completely. Drain well and spread them out on a few paper towels to dry.Meanwhile in a large skillet over medium-high heat, melt butter, add oil, and onions. Sauté until the onions are translucent. Add Brussels sprouts and continue to sauté until they start to brown.
Cook tortellini according to package direction, usually 2 minutes in boiling water. Using a slotted spoon transfer the tortellini to the skillet. (A little water will transfer as well, that’s ok, it helps make the sauce.) Add lemon juice toss all ingredients together.Top each serving with lemon zest, and parmesan.
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