February – Turkey and Ricotta Meatballs

February – Turkey and Ricotta Meatballs

Spaghetti and meatballs, it’s a meal I consider one of the ultimate winter comfort foods. It is certainly a classic. Remember that scene from Lady and the Tramp? A classic! The original calls for ground beef, eggs and breadcrumbs. But what about replacing those meatballs with ground turkey and ricotta? I’ve done this before with turkey burgers and recently saw the same idea using meatballs in a new cookbook, Small Victories (see the link below). No breadcrumbs or eggs required. Even better, these are baked, not fried. The meatballs are moist and flavorful, full of fresh herbs. You could serve them with zoodles (spiralized zucchini noodles) for the ultimate gluten free dinner. This easy recipe makes enough meatballs to freeze a batch for a future meal, any leftover tomato sauce is delicious with baked eggs for brunch.

Turkey and Ricotta Meatballs with Tomato Sauce and Pasta

Turkey and Ricotta Meatballs with Tomato Sauce and Pasta

This recipe makes a large sheet pan of meatballs, 6-8 servings.

Ingredients:

  • 2 28-ox cans of whole peeled Italian tomatoes
  • 1/4 cup red or white wine or water
  • 7 tablespoons of extra-virgin olive oil
  • 7 garlic cloves, 4 thinly sliced and 3 minced
  • kosher salt
  • 1 cup of fresh basil leaves, finely chopped
  • 1 cup of fresh Italian flat leaved parsley leaves, finely chopped
  • 1 1/2 cups of fresh whole milk ricotta
  • 1/2 cup of finely grated Parmesan cheese plus more for serving
  • 2 lb. of ground dark meat turkey

Method:

Meatballs

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil. Drizzle the baking sheet with 2 tablespoons of olive oil and smear to cover the sheet.
  2. In a large bowl combine the minced garlic, basil, parsley, ricotta, parmesan, turkey and 1 tablespoon salt. Mix everything together until well blended, not too roughly.
  3. Use your hands to to form golf ball sized meatballs, you can wet your hands to prevent it from sticking. Transfer the meatballs to the lined baking sheet. It is ok if they are fairly close together or lightly touching.
  4. Drizzle the meatballs with another 2 tablespoons of olive oil and bake until browned and firm, about 25 minutes.

    Turkey and Ricotta Meatballs

    Turkey and Ricotta Meatballs

While the meatballs are baking, start the sauce.

Sauce

  1. Pour the tomatoes into a large bowl and crush them, the easiest way is with your hands.
  2. Add the wine or water to one of the cans and swish it around, add it to the second can again rinsing to clean out any remaining tomato and add it to the bowl.
  3. Warm 3 tablespoons of olive oil in a large saucepan over medium high heat. Add the garlic and cook about one minute (make sure it does not burn). Add the tomatoes and a large pinch of salt. Bring to a boil, then turn down the heat to a simmer for about 10-20 minutes.

To finish

Finished Turkey and Ricotta Meatballs

Finished Turkey and Ricotta Meatballs

  1. Remove the desired number of meatballs from the baking tray with tongs and gently add them to the simmering sauce.
  2. Cook for at least another 10 minutes for the flavors to meld, but they can go longer (up to an hour according the recipe but I wouldn’t leave them so long).
Tomato Sauce with Turkey and Ricotta Meatballs

Tomato Sauce with Turkey and Ricotta Meatballs

Turkey and Ricotta Meatballs

Turkey and Ricotta Meatballs

Any leftover meatballs can be frozen.

Turkey and Ricotta Meatballs, Tomato Sauce and Pasta

Turkey and Ricotta Meatballs, Tomato Sauce and Pasta

This recipe came from the excellent cook book Small Victories by Julia Turshen.

Baked Eggs in Tomato Sauce with Cheese

Baked Eggs in Tomato Sauce with Cheese

Flyng Frisbee Quinn

Flying Frisbee Quinn with Leo and Mazee on a winter beach

I am taking this comforting winter dish to Fiesta Friday #161 hosted by Angie. Her cohost this week is Laura @ Feast Wisely. Click on the link to join the fun and read the recipes brought to the virtual party by other bloggers.

February – White Fish with Magic Green Sauce

February – White Fish with Magic Green Sauce

Have you heard of basa? It is a freshwater fish, a type of catfish and its Latin name is Pangasius bocurti. It was on sale at my local fishmonger recently and although they admitted it was farmed, they said it was raised with best practices according to their supplier. The fish is native to Southeast Asia and farmed in large numbers in pens around the Mekong River system in Vietnam, as well as China and Cambodia. There is some controversy between various seafood watch organizations as to the sustainability and environmental impact of farming it. The Seafood Importers Association of Australasia is a strong advocate, the Vancouver Aquarium’s Ocean Wise Program does not recommend it, and the Monterey Bay Aquarium Seafood Watch’s montereybayaquarium.org website rates it as a “good alternative” to catfish but with some caveats.

Basa is described as having large, white fillets with no bones, and flesh that is moist with a light, firm texture and a mild fish flavor. This makes basa a versatile species that can be used in a multitude of recipes and cooking styles.

I had great aspirations and was inspired to cook it according to the recipe posted for Goan Fish Curry by Caroline’s Cooking. But then it was 6 pm and I couldn’t find the coriander seeds and didn’t have a fresh tomato (it being the dead of winter and pouring rain outside). I quickly lost my ambition. The curry will have to wait, maybe this weekend. But, plain pan fried fish sounded very boring. What to do? Searching for inspiration I stumbled upon one of my old blog posts for Magic Green Sauce, written almost a year ago. Magic Green Sauce elevates almost any “plain” food straight up to heavenly. Try it on grilled chicken breasts or tofu, you will not be disappointed.

I made a few alterations to the basic recipe, using what items were on hand. Here is the recipe so you don’t need to look it up:

Magic Green Sauce (makes about 2 cups)

  • 1 avocado
  • 1 cup packed mixed parsley and cilantro, I added a few sprigs of mint (basil or Thai basil would have been lovely but I did not have any on hand)
  • I small piece (about an inch) of lemon grass (strictly optional but found in the back of the crisper drawer and love its aroma)
  • 1 jalapeño, ribs and seeds removed
  • 2-3 cloves of garlic
  • Juice of 1-2 limes (I like 2)
  • 1/2 cup water (I used coconut water)
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup shelled cashews (original recipe uses pistachios)
  1. Pulse all the ingredients except the nuts in the bowl of your food processor until smooth and well incorporated.
  2. Add the pistachios or other nuts and blend until mostly smooth.
  3. Serve as a dip, a spread, or sauce. You may thin with additional water or oil if needed. I like mine the consistency of a thick mayonnaise.

This will keep for a week and is better if allowed to mellow for a few hours before using, if you have the time.

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

I prepared the fish simply, processing a couple of handfuls of cashews till the size of panko crumbs, lightly coating the fish in the nuts to have a crunchy outside. Then quickly sautéing the filets in coconut oil on medium high heat. It took only a few minutes. You could also use a coating of flour or panko break crumbs instead of the nuts. I wanted this to be gluten free.

Sauteed Basa with Magic Green Sauce

Sauteed Basa with Magic Green Sauce

The original recipe for Magic Green Sauce came from the blog A Pinch of Yum, one of my favorites.

Try this sauce with a tray of roasted vegetables as well.

Roasted cauliflower and sweet potatoes

Roasted cauliflower and sweet potatoes

Magic Green Sauce

Magic Green Sauce

I am taking this dish to Fiesta Friday #161 hosted by Angie. Her cohost this week is Laura @ Feast Wisely. Click on the link to join the fun and read the recipes brought to the virtual party by other bloggers.