You all know that I eat fairly simple. I do like to add several spices to jazz up my dishes but the ingredient list is normally small and to the point. This dish is not only simple but it’s family friendly, clean and satisfying.
This recipe can be created to your liking. When I create my turkey meatballs and turkey burgers I don’t really measure my ingredients – it’s been one of those things that I make so often that I know how it’s supposed to look so I just eye ball it. Just remember that they need to be moist and full of flavor!
Turkey Meatballs:
I combine Organic ketchup, Organic mustard, basil flakes, garlic powder, dried oregano, sea salt and fresh ground pepper. Mix until well combined. ( I used the leanest grade of turkey so I added a bit of olive oil to a large pan to cook them in. ) Roll meat in to small meat balls – about 1-2 inches. Cook until well done.
Sautéed Vegetables:
In a sauté pan, add a tablespoon of olive oil. Once hot, add a cup of diced yellow onion, sliced bell pepper ( I used an entire orange bell pepper ) and 4 cloves or minced garlic. Add a pinch of sea salt and some fresh ground pepper. Sautee until the veggies are soft. At the very end, add a few handfuls of baby spinach leaves and cook until soft and wilted.
In a large pot, bring water to a boil. Add your rigatoni and cook for 3 minutes. Drain. in a large bowl toss pasta with dried basil, a pinch of sea salt and a teaspoon of olive oil. Add your sautéed vegetable mixture and toss thoroughly.
Now you are ready to dish! Simple, clean and very family friendly! I love cooking with turkey as it is very versatile and takes the place of greasy hamburger and sausage.
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