Sunday, October 23, 2011

The Best Friggin Meatballs Ever!

So the other day I decided to make spaghetti and turkey meatballs. The meatballs turned out okay, but there was nothing spectacular about them. I knew I'd have to fiddle with the recipe to give them that wow factor. We had a bunch of leftovers, and Eric--being the sweetheart that he is--made dinner last night because I was in a cranky mood (apartment was too hot, the water heater wasn't working, work had been frustrating, etc.) He turned the so-so meatballs into the best friggin meatballs I've ever tasted! They needed a zing to them and he knew just what to do.

Here is the meatball recipes I used. The flavor by itself is nothing special, but the Italian spices combined with the barbecue sauce were amazing.
Plain Meatballs
1 pound ground turkey
1/4 cup grated parmesan
1 egg
2 ts dried basil
1 ts dried oregano
1 tablespoon parsley
1/2 cup instant oatmeal flakes
Your favorite barbecue sauce. We like Sweet Baby Ray's.

Heat oven to 400 degrees. Spray a 13x9 inch pan with cooking spray, set aside.

Mix everything together except the barbecue sauce. Roll the meat into 1 1/2-inch balls and place in a casserole pan. Cook for approximately 15 minutes or until the meatballs are no longer pink. Transfer the meatball to a sauce pan and cover generously with barbecue sauce. (Eric doesn't generally measure things out, so sadly I have no measurements for you) Make sure to completely coat each meatball. Heat on high until sauce is warm and serve!
Barbecue meatballs (I forgot to take a picture before we ate dinner; there were more)
*These directions are just based on how we ended up making this dish. You could probably save yourself a step and add the barbecue sauce to the baking pan or cook the meatball on the stove top in the sauce.

Eric also made my homemade mac and cheese from a box. The flavors of the two dishes complimented each other perfectly. I ate well last night.


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