turkey meatballs for B :)

Parsley Turkey Meatballs

Again, its been awhile...this grad school thing is really getting in the way of blogging about food! And I guess, to be honest with myself, I have let crafting take on the role of major source of procrastination lately. I'm still cooking, but for some reason just not getting around to writing about it :(

This little project, though, was inspired by my dear friend B, who has moved far, far away! We were talking about writing recipes and I thought it would be good to start with something simple so she suggested meatballs. That always sounds good to me! Since its the fall, I decided to make them into a soup and use some CSA veggies, namely the spinach, to make a spinach and rice soup (in a veggie broth) with turkey meatballs, to really make it a meal.

Recipe-

Ingredients:
1 lb. ground turkey (dark meat)
2 eggs, lightly beaten
2 Tbs chopped parsley
1/4 c grated Parmesan cheese
1/2 c bread crumbs
Salt & Pepper to taste

Directions:

Mix all ingredients together in a medium bowl. Heat pan (preferably a cast iron 12 inch skillet) over medium high heat. Form meatballs - I made small meatballs, about 3/4 inch in diameter, since I was using these for a soup. Feel free to make them what ever size you want, and adjust cooking time accordingly. Again, since these were destined for a soup, I just browned them and let them finish cooking in the broth. Spinach and Rice soup with Turkey Meatballs
(in a new bowl I just made - oh crafts!)

One thing that I think is helpful in a recipe is to give the ingredients in the order that they will be used (not so important in this example) and also in the form that they will be added if possible. I think that this helps cooks get there mise en place together, even if they don't tend to do this consciously.