World’s Greatest Meatballs Ever

In my opinion, turkey tastes like farts. However, these meatballs are one of the few things where I think turkey actually tastes better than beef.  I think the reason for the turkey’s awesomeness in these meatballs has to do with the bird’s gaminess (or fart flavor), because the flavor really comes through all of the “filler” that goes into these meatballs.

Add in a bowl:

  • 20 oz ground turkey
  • smashed crackers  (2 parts meat to 1 part smashed crackers) *Hint* Just throw the crackers into a plastic, sandwich bag and roll over them with a rolling pin for easy smashing!
  • 2 or more whopping tablespoons of minced garlic
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
  • Half a cup of Parmesan cheese
  • Fresh cracked pepper (add to taste – I like lots of pepper)
  • Add celery salt in place of real salt (Keep in mind that you’ll also be sprinkling the outsides of the meatballs with celery salt later.)

I highly recommend putting on a pair of vinyl gloves before you begin mixing the meat. Mix everything together EXTREMELY WELL and form the meat into one, giant meatball.  Then grab a small amount of meat with each hand, and separately roll the meat into two balls with each hand rolling one meatball. If you’re having trouble rolling the meat into a ball with one hand, then you’re using too much meat. Each ball should only be an inch to an inch and a half in diameter. When you’re finished, all of the meatballs should be as perfectly round as you can possibly get them and devoid of any cracks. Sprinkle them with celery salt.

This is what they should look like right before you add the celery salt.

Then, add some olive oil to a frying pan at medium to medium/high heat. We find that a large, electric skillet works perfectly. Once the olive oil is hot and slides around quickly on the bottom pan, quickly add the meatballs one at a time, and make sure that none of them are touching. Every couple of minutes, shake the pan to roll the meatballs around or roll them around the pan using a wooden spoon. Once the meatballs are golden, browned, and crispy – you’re in business!

Nom! Nom! Nom!

Holiday Eats; Fatty-Weigh-In Results

We got our Wii working again! Which means, we were finally able to do our first weigh-in.   😦        Lisa weighed in at 130 lbs, and I (Brian) weighed in at 215 lbs. Lisa gained a mere 5 lbs, but I gained over 20!

For Easter, we had an  AWESOME ham. Although, it wasn’t very low-carb. We soaked the ham in water and apple juice overnight. Then, we cooked the ham at 325 degrees for about 2 and a half hours wrapped up in foil with unsweetened apple juice poured over it. Finally, we pulled it out of the oven, unwrapped the foil, covered it in dijon mustard, covered that with brown sugar, drizzled honey on top, and slip it back in the over for about 30 – 45 minutes. Check out the picture.

We had Mediterranean Roast Turkey Breast for dinner on Saturday. Grilled Zuchini dipped in olive oil and sprinkled with black pepper and galic salt were the side – you can see them in the pictures.

We used the following recipe to make the turkey (minus the olives – Lisa doesn’t like them):

Ingredients

  • 1 (4 pound) boneless turkey breast, trimmed
  • 1/2 cup chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 2 cups chopped onion
  • 1/2 cup pitted kalamata olives
  • 1/2 cup oil-packed sun dried tomatoes, thinly sliced
  • 1 teaspoon Greek seasoning (such as McCormick’s®)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons all-purpose flour

Directions

  1. Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
  2. Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.