slow cooker easy pesto meatballs

Something strange happened tonight.  The family sat down at the dinner table together and we all ate the same meal.  This was a dream come true moment for me.  There were no substitutes, no modifications, and no deconstructed versions. Best of all no gripes, complaints or food struggles.  Meatballs are a new food for my kids.  Meatballs in my mind are a gateway food.  Once we tackle meatballs the door to meatloaf and hamburgers open up.  We need to continue to love the meatball.  These meatballs are super simple and even though pesto is in the name of the recipe the pesto flavor is very mild.  The pesto adds nice flavor and a softness to the texture of the meatball.  The first night we had the meatballs over pasta and the second night we made meatball slides.  A simple healthy meal made in the slow cooker that the whole family will eat is a definite repeater.

slow cooker easy pesto meatballs
source: slow cooker revolution

1 pound ground turkey
2/3 cup plain bread crumbs
2/3 cup fresh pesto
1/4 cup grated Parmesan
1 egg yolk
2 (24oz) tomato sauce (Bertolli tomato and basil)
1/2 cup water
salt and pepper

Mix turkey through egg yolk in a large bowl using your hands.  Using a cookie scoop pinch off and roll mixture into 1 1/2 inch balls.  Microwave meatballs on a large plate for 5 minutes until firm and fat is rendered.

Add tomato sauce and water into slow cooker and mix.  Drain the rendered fat and nestle the meatballs into the sauce in the slow cooker.  Cover and cook on low for 4 to 6 hours.  Season with salt and pepper and serve.

Stir Fried Turkey in Lettuce Cups

Silver anniversary.  My book club just celebrated its silver anniversary!  We have read (well at least I have read) 25 books together.  We started in June 2007 and have gained some girls and lost some others but, there has been a strong core since the inception.  It truly has been a highlight of my social calendar.  I love the group, the food and wine and the laughter.  Hoping we enjoy many more books together.  I decided to do something a bit different this time and little more substantial then a small bite appetizer.  The dish is a bit messy but, the end result is good and filling.  I like a little more cruch in mine so, I added the water chestnuts, carrots and scallions.  I think this would work great with ground chicken as well.  Enjoy.

  
Stir Fried Turkey in Lettuce Cups
Adapted: Cooking Light

• 1 tablespoons  canola oil
• 3  cups  coarsely chopped shiitake mushroom caps (about 1/2 pound)
• 1 1/4  pounds  ground turkey
• 2 cloves garlic, minced
• 1  teaspoon  minced peeled fresh ginger
• 1  cup  thinly sliced green onions (about 4)
• 1  (8-ounce) can sliced water chestnuts, drained and coarsely chopped
• 12  Boston lettuce leaves
• 3  tablespoons  hoisin sauce
• 2  tablespoons  lower-sodium soy sauce
• 1  tablespoon  rice vinegar
• 2  teaspoons  Sriracha (hot chile sauce, such as Huy Fong)
• 1/4  teaspoon  salt

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; sauté 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl. Heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir well.
2. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Pour mix into bowl and toss to coat.  Spoon 1/2 cup turkey mixture into each lettuce leaf.