Sometimes I am amazed that I find the time to cook dinner almost every night. I do most of my prep work in the afternoons while Ava is either napping or quietly playing on the floor. And since I don’t have much time for anything that doesn’t involve the babers, I opt for quick and easy meals. Yesterday, I put together this meatball dish and stored it in the fridge until I was ready to saute the meatballs and cook the pasta and put it on the table … just in time for Mike to walk through the door.
To Make the Spicy Turkey Meatballs … Chop up some onions [any kind will do] and place into bowl with ground turkey. Add a dash of salt, fresh ground black pepper, crushed red pepper flakes, hot adobo seasoning [i use Goya], and an italian seasoning blend. Mix by hand and roll into balls. These store really well in the fridge and it allows them to set so they keep their shape better when you cook them.
To Make the Sauce … Simmer chopped onions and tomatoes, olive oil, dried basil and oregano [or italian seasoning] until veggies are tender. Meanwhile, saute fresh green beans. Mix together with salt and pepper to taste.
When you’re ready, heat olive oil up in pan and brown meatballs on all sides until cooked through. Cook pasta, strain, and add to pan with meatballs. Add sauce and fresh basil. Stir, serve, and enjoy!