Sitting at home on a Saturday night with nary a thing to do. ‘Tis the life of an old person. Le sigh. I’m feeling a little scatterbrained today which may result in a scatterbrained post. You have been warned.
Jason’s away this weekend visiting with friends and attending the Michigan vs. Michigan State game (which they lost by the way, Michigan did, because they played like they had ding dongs up their youknowwhats), which means I’m left to fend for myself. Last night I prepared an exquisitely lavish meal for one which included a box of Annie’s organic macaroni and cheese and a glass of wine. I nearly ate the entire box.
This morning I overslept and didn’t get out of bed until almost 9 a.m.! This of course got me cranky because I normally wake up around 6:30 a.m. (in typical old person fashion) to get my day started early. I made the meatballs today and almost fell on the glass table while leaning over to take an overhead shot. I went to the gym and worked arms and then on my way back home, my hair tie snapped broken all of a sudden and I thought there was a ghost in my car.
I’m also increasingly excited to cozy up and watch Spartacus re-runs on television tonight. I’ll need ice cream. Maybe a bib.
// Turkey, spinach, and feta meatballs + cranberry Greek yogurt sauce
Makes 24 meatballs and a little over 1 cup’s worth of sauce
For the meatballs:
1 pound ground turkey, preferably Plainville Farms brand if you can find it
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon chopped baby spinach
2 teaspoons ground flax seed
1 tablespoon finely crumbled feta cheese
1 tablespoon grated Parmesan cheese
1/2 teaspoon dry marjoram
1/2 teaspoon dry rosemary
1/4 teaspoon salt
A few grindings of fresh black pepper
// Preheat the oven to 375 degrees and line a baking sheet with something non-stick, like a silicone mat or spray aluminum foil with oil. Grab a small bowl and fill with water. You’ll use this to dip your fingers in, in between rolling the meatballs so they don’t get tacky and stick to your hands.
Mix all the ingredients in a bowl and then use a tablespoon measure to scoop out the mixture and roll into meatballs.
Stash in the oven and bake for 15 minutes. Turn on the broiler and move the baking sheet to the highest setting and broil for another 3-5 minutes, or until the meatballs are lightly browned.
Let cool slightly before serving with cranberry Greek yogurt sauce.
For the cranberry Greek yogurt sauce:
1 cup Greek yogurt (I used 2%)
1 tablespoon unsweetened cranberry juice (if you use the sweetened variety, you might want to cut back on the pomegranate molasses)
1 teaspoon pomegranate molasses
Pinch sea salt
// Whisk all the ingredients in a small bowl and serve alongside meatballs.