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I’ve always wanted to share recipes that I’m cooking up for the week ahead because I know how hard meal time can be. With everyone (almost) back in school I finally have little time to do that. Here’s what we’re cooking this week and the recipe links are below! I hope it’s helpful and you get to enjoy a recipe or two! 

Monday: The Recipe Critic Slow Cooker Italian Chicken & Potatoes

Tuesday: Cookie and Kate Fresh Black Bean Burrito Bowl with pickled red onions, a cilantro hemp pesto and grilled chicken.

Wednesday: Turkey meatballs from the Pamela Salzman cookbook, served with spaghetti sauce and roasted cauliflower

Thursday: Spicy Glazed wild salmon (another favorite Pamela Salzman receipe!) with Love and Lemons Garlic Yogurt Sauce and baked potatoes

Friday: Pizza night (a family favorite!)

Saturday: Go Out / Take out

Sunday: Half Baked Harvest Crispy Chicken Tinga Quesadillas

Pamela Salzman

GRAIN-FREE GREEK TURKEY MEATBALLS

A family favorite recipe that we make several times a month. I generally double the recipe below and freeze half the meatballs for quick dinners or an easy lunch for myself.
Print Recipe
Ingredients Method

Ingredients
  

  • 2 pounds ground turkey preferably dark meat
  • 2 medium-size garlic cloves grated finely (I use a medium-grate Microplane for this)
  • ½ cup finely grated red onion I do this in a mini food processor and process until it is like wet onion paste
  • ⅓ cup fresh flat-leaf parsley leaves chopped finely
  • 3 tablespoons finely chopped fresh mint or 1½ tablespoons dried
  • 4 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1½ tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 2 tablespoons shoyu tamari, or coconut aminos
  • 1¼ teaspoons sea salt
  • ½ teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 450°F and line a rimmed baking sheet with unbleached parchment paper.
  2. Mix together all the meatball ingredients in a large bowl.
  3. Form 2 tablespoons of the meat mixture into a ball & place on the prepared baking sheet. Repeat with the remaining mixture.
  4. Bake for 14 to 16 minutes, or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball and it should register 165°F. Otherwise, cut one open and make sure it is no longer pink in the center.)
  5. Serve the meatballs with feta or tzatziki sauce in a lettuce wrap or with pita, with spaghetti sauce with roasted cauliflower or in a bowl with cooked rice and vegetables.

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