How was your Thanksgiving? I hope you all had a great time with family and friends! I made Patrick’s grandmother’s apple pie for our family Thanksgiving. Patrick’s grandmother was truly a sweet, gentle, woman of faith. She passed away two Thanksgivings ago and we miss her. Isn’t it wonderful to make a recipe that reminds you of a special person? That’s how we feel about that apple pie. Patrick reminded me that his grandmother used to use the leftover pie crust to bake little pies with sweetened condensed milk and cinnamon sugar in them. It’s a fond memory he has of his grandmother…I’m going to have to do that next time!
I definitely need to learn how to crimp the edges better…but it was made with love, right? 🙂 If you’re feeling like you need a lighter dish after all the Thanksgiving indulgences, try these turkey pesto meatballs! I snuck in some grated carrots and zucchini, so you can feel good that you’re getting your veggies. They’re great for the kids (and adults too), as you can’t taste the hidden veggies in there. The garlicky, basil pesto is a really nice addition to the turkey and pairs so well with marinara sauce.
Mix together lightly with a fork, and then form into small meatballs. Place the meatballs on a greased or parchment paper lined baking sheet and bake at 375 for 20-25 minutes. You can also freeze the meatballs before baking, and keep them in a freezer bag. Defrost and bake as usual or bake straight from frozen by adding an additional 5-10 minutes to the baking time.
Turkey Pesto Meatballs
1 1/4 pound ground turkey
1 carrot, grated
1 zucchini, grated and squeezed to remove moisture
1/4 cup parmesan, grated
1/4 cup seasoned breadcrumbs
1/4 cup basil pesto
1 tsp kosher salt
1/2 tsp ground black pepper
Preheat oven to 375 F.
Grate a zucchini and using your hands, squeeze to remove as much liquid as you can. Combine ground turkey, grated carrot and zucchini, parmesan, pesto, breadcrumbs, salt and pepper in a bowl. Mix together lightly with a fork. Form into small meatballs and place on a greased or parchment paper lined baking sheet. Bake for 20-25 minutes. Simmer with your favorite marinara sauce and serve on top of spaghetti or in meatball subs. If you want to freeze, freeze the uncooked meatballs on a sheet tray for 30 minutes and then transfer to a freezer bag. Defrost in the refrigerator and bake as normal, or bake straight from the freezer by adding an additional 5-10 minutes to the baking time. Enjoy!
What have you been eating lately? We are still working on our Thanksgiving leftovers! My mom made jook, a really comforting Chinese turkey and rice soup. I’m sad that we have no pie left 😉
Do you have any recipes that are passed down that remind you of loved ones?