Turkey Meatballs With A Garlic Dill Yogurt Sauce

I have been craving meatballs so badly recently. I’ve seen so many people making them with the onset of cooler weather and I had to jump on the bandwagon. I air fried turkey meatballs and made a garlic dill sauce to drizzle over them. On the side, I air fried some broccoli and roasted some red kuri squash. The original inspiration for this meal was a Pinterest recipe I had pinned a long time ago. It includes a chicken meatball recipe and the garlic dill yogurt sauce. I chose to create my own recipe for the turkey meatballs, but I followed this recipe for the sauce. (Here’s the link to the recipe.)

I’ll tell you – these sides were perfect, but were not my original plan. I had bought dandelion greens for the first time and intended to saute them, use a bit of the cooked leaves to incorporate into the meatballs, and then serve the meatballs over a pile of them. Fail. The dandelion greens were too bitter for my taste and the bunch hardly yielded anything when they cooked down. So, I salvaged a few of the cooked down leaves and put those into the meatball mix.

Anyway, back to the main event…

Turkey Meatballs

For the meatball mixture, I used:

  • 1 lb ground turkey
  • 1 large egg
  • 1 tsp grated ginger
  • 1/2 cup old fashioned oats
  • 1/2 cup italian seasoned breadcrumbs
  • A few of the sauteed dandelion greens (Omit this if you want)
  • 1/4 cup cooked peas (I had cooked these with the dandelion greens originally)
  • Salt and pepper

I mixed all the ingredients in a large bowl. I then shaped the meatballs. Feel free to make these as large or as small as you want. Mine were about 1.5″ in diameter. I placed these in my air fryer basket and set the air fryer to about 375 degrees. These cooked quickly. It only took about 10 min (or a little less). I moved then around a bit halfway through so the browning would be a bit more even. I also took this opportunity to cut one in half to check the doneness.

Garlic Dill Sauce

Here’s the link from up above again to the recipe.

I actually didn’t realize at first that this recipe called for non-fat yogurt. I had whole milk Greek yogurt on hand. Only when I read the comments saying the sauce should be pourable did I realize that my sauce was too thick due to the yogurt I used. I thinned it out by adding a tiny bit of water and unsweetened original almond milk. I also used a dried dill, but the bottle I have is very fresh and the dill wasn’t too dry.

Red Kuri Squash and Broccoli

I only ended up using about 1/3 of the red kuri squash. Jake and I bought this at the store because we had never seen it before. I forgot to take a picture of it before I sliced the top off. I sliced this into wedges about 3/4 – 1″ thick and roasted at 400 degrees Fahrenheit for about 20 minutes, flipping half way through. I really like this squash. My palate is honestly not sensitive enough to taste the differences between squash, at least not yet, but this tasted similar to other squashes I’ve had, like butternut. The skin was also edible, so we ate the pieces whole.

The broccoli was just air fried with some salt and pepper.


 

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I served this over a little bed of arugala, but I did that just to add some more greens to the dish. The was extremely delicious. The ginger from the meatballs went well with the yogurt sauce and the sauce actually tasted really good over the squash and broccoli. It seems that this sauce is quite versatile if you wanted to try it with other foods!

Sincerely,
Fu’d

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A Simple Meatless Monday Meal – Salmon, Delicata Squash, and Cabbage

This meal is really simple, but easy and delicious enough to start the week off right. I just happened to decide to pair these 3 things (salmon, squash, and cabbage) together, but you can mix and match these with almost anything. For example, you could use chicken or steak instead of fish. You could also even use the cabbage or squash in some sort of Buddha Bowl with a grain.

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Salmon

This was a piece of Norwegian salmon that I grabbed at the local grocery store. There was nothing to this prep – just some salt, pepper, garlic powder, and a little fresh parsley on top. If you don’t have fresh herbs, use dried herbs or skip the herbs all together! It is still delicious simply seasoned.

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I air fried the fish, as I normally do. (I find the cleanup with this method a bit easier, but feel free to cook in the oven or stove top.) We usually have one larger piece that we split into two portions. This gives me the perfect opportunity to cut it down the middle with my spatula after cooking a while to check for doneness. It should begin the flake easily with a fork. Also, this salmon had the skin on, but once the salmon is cooked, I can usually lift the salmon apart from the skin without much difficulty. I just make sure the wedge the spatula carefully between the fish meat and the skin. If you usually cook fish, this may be known territory!

Cabbage

This is the way my mom used to make cabbage when I was growing up. It’s as easy as it can get. Jake really likes it and sometimes requests it. I just slice some carrot with a knife. If you don’t want to do this by hand, just buy already-sliced carrots or use the slicer attachment on a food processor. I also then slice some cabbage. In fact, I think a lot of grocery stores sell a “cole slaw” mix with exactly what you need. In a pan on the stove, I add a little oil, the cabbage and carrots, and some salt and pepper to taste. I then sauté it on medium heat until tender.

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Delicata Squash

I got so excited this past weekend when delicata squash was back at the grocery store. To prepare this, I cut off the ends and sliced it in half the long way. I scooped out the seeds from each half and then cut in approximately 1/2″ semi-circle slices. Because the squash is a bit lighter and sweeter in flavor (in my opinion), I like to play up the sweet and savory. I toss the slices in a little olive oil, salt, pepper, a drizzle of maple syrup, and a dash of cinnamon powder.

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I ended up air frying the squash until tender, but in the past, I’ve also baked it in the oven.  If baking, I’d set the oven to  375 degrees Fahrenheit and bake for about 15 minutes, flipping about half way through. Every oven is different, so just adjust as needed. Poke it with a fork part way through. If it’s tender, then it’s done.

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These are some great ideas and are easy enough that you can do them any day of the week!

Sincerely,
Fu’d

Game Day Eats – Wings, Sliders, and a Vegetable Casserole

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It’s game day! This is the first day of the NFL season and our friends, Ben and Liz, invited us over for some game day fun. I’ve known Liz since middle school and after many years, we ended up back living in the same town as each other and have become good friends. Our husbands have, as well!

We grilled, had a few drinks, and rooted for our team, the New England Patriots. Hey, what do you expect? We’re from Massachusetts after all!

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Geared up for game day! 

Ben and Liz covered the snacks and the meats.  There’s nothing better than a bowl of chex mix (one of my favorite junk food snacks), cheese, and crackers to whet the appetite before digging in at game time. Plus, look at the Sunday Funday serving dish – I’m loving it!

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Ben grilled up some wings and Liz prepared turkey sliders and pastrami sliders. The wings had a delicious caramelization from the marinade. The pastrami sliders were heated up just perfectly in the oven to get that melty swiss cheese and slightly toasted bun, which Liz had brushed with some garlic butter. They were both nice enough to capture photos for this blog post! Don’t you think they did an awesome job?!

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Jake and I were in charge of the side dishes. We naturally gravitated to our usual store-bought macaroni salad as one option. Of course I also saw this as an opportunity to try something new. So, I dug into my “Make It” Pinterest board to see if any of my pinned recipes jumped out at me. I found a veggie/side dish option that I thought had the perfect flair to say goodbye to summer and hello to fall.

It was a Zucchini, Squash, and Corn Casserole with a buttery parmesan breadcrumb topping. (Here’s the link to the recipe.) It has the flavors of summer, but the warmth we crave when there is a slight fall chill. I followed the recipe very closely.


First, I prepared the creamy mixture (sour cream, mayo, egg, etc.). I didn’t use fresh breadcrumbs – I used equal parts of canned Italian Style and Panko.

I then added kernels from three fresh ears of corn. Each ear yielded approximately one cup of kernels for me, but this may depend on the size of your cobs.

I sliced the zucchini and squash. I have a mandolin, but I don’t really like using it, so I sliced by hand. I also used my handy dandy vegetable chopper to chop one sweet onion. My mom gave this to me years ago and it is a great way to get a rough chop without the effort or the tears.

I cooked up the onions, squash, and zucchini in a large pot instead of a skillet. I found that it gave me more room to stir the vegetables without fear of them going overboard. I also melted butter to mix with remaining breadcrumbs and parmesan.

Finally, I folded the cooked vegetables into the creamy corn mixture, leaving out as much of the extra liquid as I could. I spread the final mixture into a 9″ x 13″ glass baking dish and evenly spread the breadcrumb mixture over the top. This cooked in the oven at 350 degrees Fahrenheit for less time than the recipe – I only need about 30 – 40 minutes.

The end result was really good and could work as a side dish for many types of meals. If the zucchini and squash were in season for fall/winter holidays, I think this could work then, as well. Frozen corn is easy substitute. I would definitely make this again.

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Don’t worry, we didn’t forget about Ben and Liz’s dog, Bella, the cutie black lab below! We brought her some duck jerky. Yummy!

Overall, it was a great afternoon with friends and a win for our home team! Shout out to our friends Ben and Liz for hosting! Can’t wait for more of these great get-togethers this NFL season!

Sincerely,
Fu’d