We’ve been using ground turkey instead of ground beef for so long that I’ve forgotten what beef actually tastes like. I like ground turkey. The kids have grown to like it too, so I really see no point in switching back. It’s healthier and that makes spending a couple extra bucks worth it to me.
While trying to expand my “bowl recipes,” I stumbled across this particular one for with what seemed like extremely good-for-you meatballs. I liked that they were an oven-bake and the marinara was an easy homemade sauce you could put together in no time and patiently hang out in the kitchen with a cup of tea while it slowly cooked over the stove.
And so I did just that.
Not to mention, it tastes great over whole-grain rice. Which obviously makes it a keeper, a blog post and handwritten down on a recipe card to go in my book. But if you don’t like rice, you can eat just the meatballs with the sauce, overtop a plate of linguini noodles or on a sub.
That makes it pretty hard not to want to give it a try, don’t you think?
Oven-Cooked Paleo Italian Meatballs with Sauce
Healthy ground turkey meatballs baked in the oven and then simmered in a sauce-pan of delicious and hearty homemade marinara sauce. Recipe is both paleo and gluten-free.
- 1lb ground turkey beef
- 1 tablespoon italian seasoning
- 1 egg, beaten
- ½ tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons panko breadcrumbs, divided (optional)
- whole grain rice, (optional)
- 1 28oz can crushed tomatoes
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 bay leaf
- 1 garlic clove, chopped
- 1 tablespoon parsely, finely chopped
- 1 teaspoon black pepper
- Preheat oven to 400 degrees. Using a large baking sheet, cover with foil and lightly grease with cooking spray. Set aside.
- In a large bowl, add beaten egg with ground turkey, 2 tablespoons breadcrumbs, italian seasoning, parsley, salt and black pepper. Combine well with clean hands.
- Using hands, roll meatballs, about 2 tablespoons of mixture, evenly and spread on baking pan. Space out each meatball at least ½-1 inch apart from each other.
- Bake in oven for 20-25 minutes or until cooked all the way through.
- Add olive oil to a large skillet over med-high heat. Add onion and allow to saute for 5 minutes. Next add garlic and saute an additional 2 minutes, stirring frequently. Both onion and garlic should appear transparent. Add canned tomatoes, bay leaf and pepper. Combine well with a wooden spoon and lower heat to low. Simmer for 20-30 minutes.
- Serve overtop meatballs and whole-grain rice.
- Recipe has been adjusted from original posted via adapt link.
Adapted from Noshtastic
I’ve been wanting to make some homemade jam for quite some time, so I took the kids to Jacquemin Farms in Plain City to do a little bit of strawberry picking. Every year when I remember it’s strawberry picking time, that time is basically over and we have to wait for it to be apple season before we get to experience anything similar.
We got there shortly after they opened for the day (830am) and I was surprised at how many people were already out in the fields picking! Luckily there were still a bountiful amount of strawberries still on the vines. Enough that we came home with 6 quarts of strawberries; probably triple what I actually needed. So I imagine for the next few days, there will be several strawberry-based recipes. That’s convinent even if you can’t make it out to a strawberry farm; strawberries are in season now so they’re not super expensive at the grocery store!
Washing strawberries is the easy part. Finding somewhere to store them turned out to be a little interesting, so I ended up lining the bottom of one of the 4qt carriers with parchment paper and filled it with strawberries to put in the refrigerator.
Next comes the time consuming part – chopping the strawberries. While there’s always the option of washing your strawberries, cutting off the tops and throwing them in the blender, I happen to like my jam chunky and so I opted to slice small and large pieces instead. This means my prep-time was well over 30 minutes.
Now for the real fun part, cooking strawberries. This is one of the quickest ways to make your entire house smell delicious. It’s such a sweet aroma combined with the lemon and sugar; definitely something that you taste test if your impatient like me.
Your jam will eventually thicken after boiling. Because all stoves cook differently; it may before the estimated time given on the recipe card, or it may be longer. You just have to constantly check as not to overcook.
Aren’t they cute!? I’m in the process of making some cute tags for them as well and will post those when finished.
Old-Fashioned Strawberry Jam
A small-batch recipe for strawberry jam made with fresh strawberries, lemon juice and sugar.
- 4 cups of fresh strawberries, cut into small and large pieces
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- Heat a large skillet over medium heat. Add strawberries, sugar and lemon juice. Allow strawberry mixture to come to a boil while mixing frequently with a wooden spoon. Scoop up as much foam as you can and dispose in sink. (foam will be a light pink color)
- After removing foam, allow strawberry mixture to continue cooking for 10-15 minutes; constantly stirring. Jam should begin to thicken. If it seems watery still, let it continue to cook but be sure to watch it so that it doesn't overcook.
- When jam seems thick enough your likening, add to clean mason jars and allow to sit out until they are room temperature. Refrigerate after.
- Canned jam lasts 2-3 weeks if it remains in fridge.
- If you want to try a quick set test, freeze a spoon while cooking mixture. When you want to see if jam is thick enough, use spoon to scoop mixture and tilt spoon ovetop a plate. If the mixture runs off the spoon quickly, your jam isn't thick enough.