Mom's Homemade Turkey Burger Meatballs

Meatballs can be a quick meal option. Other than them just being a cool kid food. 

I make meatballs, because, frankly, I know my kids will eat them. It's easy enough, homemade so I am controlling what goes in, and...oh yeah that's right, tastes freaking awesome.

Thanks Mom!

Before I give you my meatballs recipe, I have to admit...it's not really my own. I may have borrowed it from my mom. You see, my mom always has, and still does, makes the best turkey and/or chicken burgers. Hands down, the best...for real (moms are the best home cooks, so it's ok for me to say that). Soooo, who am I to play with perfection?

Therefore, I simply took her recipe, remixed it just a tad, into meatball form, and stuffed it with cheese...oh yes. Meatballs with cheese, that tastes like moms burgers, and my kids eat! 

Eat Sprout

Now, as you may have known by now, I recently started getting my meat products farm fresh from Sprout Farm Fresh. The reason being:

• They have organic meat products available
• The meat is butcher-quality and coming from the farm straight to your door - yes delivered!!
• Fresh the day of delivery, so higher nutritional profile than those that have been in the freezer
• Their selection and prices are awesome, and an easy to shop process

I really encourage you all to try this option. Shop or browse by clicking here.

Turkey for the Win!

Ok my meatballs...I chose to make them out of turkey. Turkey is a lean meat, meaning it has less fat than other meats, so generally better for you in that sense. 

Oh I should mention, when I got the meat, 2kg of it, it was delivered neatly packed into 0.5kg bags.  Sealed and ready for storage, or the freezer if needed. Such nicely packed, portioned amounts is ideal for me! It's so easy to store, and defrost, and just saves me having to do it (which, if you have ever packed/portioned ground meat yourself, is far from enjoyable). 

Ok yes, cheese-stuffed turkey meatballs...here we go.

Ingredients

• 0.5 kg ground turkey meat
• 1 handful chopped cilantro
• 1 large egg
• 4 minced garlic gloves
• 1/2 finely chopped onion
• 2-3 tsp minced fresh ginger (or grated)
• 1 tbsp soy sauce
• 1 tsp lemon juice
• 2 tsp paprika
• 2-3 tsp garlic powder
• a dash of oregano
• salt and pepper as desired
• 3-4 oz. cubed cheddar cheese 
• breadcrumbs (optional)
• olive oil, baking spray or parchment paper to line baking tray

What To Do

1. Preheat the oven at 325°
2. Combine all the ingredients, except for the cheddar cheese and breadcrumbs (it's best to just mix with your hands, I think). 
   
3. Once all combined, test rolling out some in your hand, if you find that the meat is too sticky, add breadcrumbs. Add enough, slowly, to not be very visible, but making the mixture more workable. 
4. Taking an amount no larger than 1 tablespoon, work into a half dome. 
5. Add a piece of the cheddar cheese in the middle of the dome.
   
6. Now roll into a ball, about 1/2 inch size small meatballs, and cover the cheese completely.
   
7. Place on the baking sheet and back for about 20min. (You will need to check if meatballs are browning, as cooking time will vary depending on the size of the meatballs).
8. Let cool, serve with salad, pasta, in sauce, or have as a snack (I sometimes serve this simply with some greek style potatoes and veggies). 

*I was provided with product to write this post, however, all opinions and thoughts are my own. 

12 Rice Dishes You Will Flip Your Lid For

Rice. Simple in nature, popular internationally, completely understated rice. 

Rice is so amazing. It is a versatile grain that goes with any protein and vegetables to be made into a perfect meal. Although, I definitely do not, nor recommend to have it daily (I do believe in a versatile diet), I honestly could!

My kids love rice, I think most do. So, it is an easy go to for dinner once in a while. It allows me to mix in key nutrition while filling them up.

I personally opt for parboiled and brown rice. But to make it more interesting, I am always looking to make inventive rice dishes. Typically, being Fijian/Indian, we have rice plain but mixed with daal or curries or chutneys.  Even still, I love one pot meals, and to kick it up a notch with rice. Given, I don't want to just always have it there as a compliment often.

So...

I took to my South Asian Blogger Network friends because they were sure to have some awesome ideas (no I'm not being stereotypical, it's knowing what library to look in), and, BAM!!! They did not disappoint, that's for sure.

I rounded some of the, I kid you not friends, best rice dishes...ever!

If you love rice, and need to change it up and make meal ideas, then bookmark or pin this post and try these recipes.

Mom's Homemade Chicken Biryani

Photo Credit: The Write Balance

Fish Biryani

Photo Credit: Flour and Spice

Bibimbap

Photo Credit: Food Mamma

Roasted Acorn Squash with Goat Cheese, Mushrooms and Rice

Cheesy Chicken and Rice

Lemon Rice

Photo Credit: Madh Mama

Chicken Yakhni Pulao

Photo Credit: Super Urdu Mom

Qeema Chawal - Rice & Ground Beef Pilaf

Photo Credit: Flour and Spice

Spicy Chicken Burrito

Photo Credit: The Spicy Eggplant

Soy Pulao Biryani

Chicken Dum Biryani

Photo Credit: Live Laugh Mirch

New York Style Street Cart Chicken and Rice

Photo Credit: Pantry Diva

Yum yum yum...which one are you going to try first?

2 Stuffed Chicken Recipes You Will Love

I love chicken.

I love the versatility of chicken, I love the lean quality, I love that I can create lunch and dinner with it, and it goes with just about everything. The kids love chicken too. So needless to say, we ensure we always have lean chicken breast in our freezer.

Chicken As Nutritious as Possible and Farm Fresh

Given that we are buying chicken all the time, I do want to ensure I am feeding my family quality foods which is as fresh as possible. So it was a blessing when I found out about Sprout Farm Fresh Meats. 

This is a meat delivery service that is farm-fresh, offering quality butcher-quality meats. Yes, you heard me, from farm to your home, and you don't have to leave the house. Serious win!

Basically, here is no inventory kept on hand, when you order the meats you want, it is only then that the Sprout Farm Fresh Meats goes and gets it from their partner farms and then arrange to have it delivered directly to your home!  What a great service.

Now we can cut out the middle man, have meats that are just a few days young, and hence offering its highest nutritional profile. To learn more go to www.eatsprout.ca

My Order from Sprout Farm Fresh

I had to try it for myself, and what did I get...chicken breast! Beautifully cut, packaged, lean chicken breast, ready to use, came right to my door. I got notification of the date and time to expect my order, and it came without haste.

I urge you to check it out for yourself. I found it, personally to be extremely convenient, healthier and fresher, and surprisingly...absolutely affordable and well-priced. 

Now, normally I would freeze the meat I buy, but knowing it came from the farm that day, I was anxious to use it to cook dinner, right away.

2 Stuffed Chicken Recipes

So I took to creating two different stuffed chicken recipes (trust me, not as difficult as it sounds). One breaded, one coated in a homemade sauce. Both turned out, and I really want to share here with you!

Broccoli & Cheese Stuffed Breaded Chicken

This turned out beautiful, and because of the garlic, I found the need for seasoning to be so little. I suggest serving with brown rice and a salad or eating on its own (it is stuffed with goodness after all). 

Ingredients

3 Skinless, boneless chicken breasts
5 cloves garlic, crushed
5-6 cherry tomatoes, halved
8 broccoli florets, finely chopped
1 tbsp margarine or butter
3 oz gouda, sliced
salt and pepper to taste
2 eggs
1 cup breadcrumbs

What To Do 

Open up the chicken breasts, so it is in a heart shape (cut down the middle and open, do not split into 2 pieces). Cover with saran wrap and slightly flatten using a rolling pin or meat mortar (not too thin).

In a dish, combine the garlic, cherry tomatoes, broccoli and margarine and mix well.

Place the mixture evenly on the inside of the chicken (just on one side).

Place a piece of gouda on the top.

Fold the chicken over to cover completely.

In a plate, pour your breadcrumbs and season with salt and pepper (and any other spices you wish to add). Beat the eggs in a separate dish.

Take each chicken and dip into the egg, and then place into the breadcrumb plate. Ensure it is fully coated and covered.

Place on a baking try (slightly greased) and bake at 325 for about 30-35min (check to see if browned on top to a crisp).

Pepper & Feta Stuffed Chicken with Lime & Cilantro

This is a quick and easy stuffed chicken recipe, with the sauce you do not need to season the actual chicken and ingredients. It's a great recipe to serve with a side of green beans or chickpeas, or on top of some light pasta. 

Ingredients

4 Skinless, boneless chicken breasts
5 cloves garlic
1 tbsp olive oil
1 tsp lime juice
1 handful cilantro
1 orange pepper, chopped
1 red pepper, chopped
feta cheese, crumbled
salt and pepper to taste
toothpicks

What To Do 

In a small chopper, combine the garlic, olive oil, salt, pepper, cilantro and lime juice. Blend until fully mixed and chopped to a fine consistency. If need be, add more lime juice to make it thinner. Set aside.

Open up the chicken breasts, so it is in a heart shape, no need to flatten. 

In each chicken, place some peppers and feta (do not overfill but the amount is up to you). 

Close each chicken with toothpicks to seal. 

Place the chicken in the sauce and fully coat. If you like, at this stage you can allow it to marinate in the fridge for about 1 hour (marinated seals in more flavour, but if you don't have the time, don't worry, it's still good).

Place on a baking tray and bake at 325 for about 20-25min, checking to see if the chicken is fully cooked through.

That's it, bon appetit!



*All Images were taken by me
*I was provided product to create this post, however, as always, all opinions and thoughts are my own

Smoked Salmon Spaghettini

Recently my parents took a little vacation over to Queen Charlotte Island, good ol' West coast Islands.  Whenever they go away to the island, they often return with some fresh goodness for all of us.  They didn't disappoint, with fresh (I mean super fresh) smoked salmon.  It was delicious, perfectly pink, soft, cool, separates with a fork and so moist.  I also love salmon because of the fact you are getting your Omega fats, essential fatty acids, so easily.  

I enjoyed the salmon multiple ways: with eggs for breakfast, in a summer salad with greens, in a wrap, or just as is.  However, I wanted to try something different with the remaining amount.  I set out to make a summer smoked salmon pasta...spaghettini to be specific.

You guys...delic!!  De-fricking-licious.  My kids ate it up, and my 3-year old actually said "mmm momma decious" (him trying to pronounce delicious is insanely cute).

So if you are a smoked salmon lover, why don't you try this family friendly recipe out.  Super easy, healthy (of course), filling, and even kids will eat it.  All of my meal goals - check.

Ingredients:

1 pkg whole wheat spaghettini

1 tablespoon olive oil

1 small onion, finely chopped

5-6 garlic cloves, pressed

1 large tomato

1 handful baby spinach

1 handful kalamata olives

2 filets smoked salmon

garlic powder - to taste

salt - to taste

pepper - to taste

oregano - to taste

1 tablespoon basil pesto (optional)

2 teaspoons lemon juice

feta cheese - to taste

Directions:

Make whole wheat spaghettini, ensure you add olive oil while boiling it.  Drain, and set aside.

In a seperate pot, sautee garlics and onions (optional to use margarine or none).

Once sauteed (onions are translucent), add chopped fresh tomatoes, chopped baby spinach, and kalamata olives.

Add the smoked salmon, shredded.

Mix and cook until vegetables are slightly soft.

Add the pasta back in.

Add seasonings to taste:  garlic powder, salt, pepper, oregano.

Mix well. 

Optional tip:  Add a tablespoon of basil pesto at this point as well and mix.

Add lemon juice, drizzle slightly.

Once everything is coated, mixed well and cooked together, top with feta.  Close the lid and take off the heat.

It's done, it's great, it's easy...it's so yum.  Serve with a side salad, this makes a perfect summer dinner.

Enjoy!