Tasty Tuesday

 We made Cheesy Turkey Parm Meatballs.   Mom saw the recipe on FB and it looked so yummy and everyone was raving, which made her want to make them too.  

• ¾ cup crumbled firm tofu (about 4 ounces)
• ½ cup ricotta (about 4 ounces)
• ½ cup freshly grated Parmesan (about 1 1/2 ounces)
• ¼ cup plain bread crumbs
• 1 large egg
• 2 tablespoons minced garlic
• 1 teaspoon dried oregano
•  Kosher salt and black pepper
• 1 pound ground chicken or turkey
• 2 tablespoons extra-virgin olive oil
• 2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
• 3 cups marinara sauce (about 24 ounces)
• 6 ounces sliced provolone cheese,
•  Cooked egg noodles or other pasta, for serving
•  Chopped parsley, for garnish (optional)
• 
  I have never had tofu before it's been cookered before.  I like it!
  
  
  1. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.  Mom didn't need to wet her hands.  The mixture wasn't sticking to her hands and fingers at all.  
  2. 
     We had too many meatballs for one pan so we had to use two.  
     
     
     In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
  3. Mom didn't use bell peppers - just Rao's Marinara sauce and she thought the hardest part was turning the raw meatballs over carefully. She ended up using two spoons to flip them. 
  4. 

     We weren't sure if our pans could go from stovetop to a 375 degree oven, so we covered them and cooked them on top of the stove.  Mom cooked them for 20 minutes and turned them and cooked them for 10 minutes longer.  
     

     

     The larger pan cooked an additional 10 minutes. 
  5. Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
     

     

     Finally, the meatball is cook enough to give it the taste-test.
     

     

     They are absolutely fantastic and mom says she's saving this recipe and will be making it again.  
     

     

     Happy Tuesday and Happy February First!
  6. Love ya lots♥
  7. Molly