My sweet niece and nephew came over to spend the day with Em and I last week while my sister and her husband were busy moving into their new home. We had a total blast and with more kiddos in the house, you know I was going to get them in the kitchen.
On the menu? These light and fluffy Italian Turkey Meatballs in a Quick Tomato Sauce, made tasty with onion, garlic, tomato paste, fresh herbs and nutty parmesan cheese. Seriously, little turkey pillows, if you will. Yum.
My nephew is a notoriously picky-eater, so I was bound and determined to get him in the kitchen with me. We’ve baked and decorated cookies together before on holidays, but never spent time in the kitchen together one-on-one. Today was that day! The two girls helped season the meat mixture and my nephew was in charge of scooping and forming the meatballs. Big kid stuff, you know.
The test: Would he eat these homemade meatballs? I wasn’t quite sure. To be fair, my nephew typically likes meatballs, but has his favorite brand and doesn’t like to stray. I don’t think he had ever tried homemade meatballs, so this was a test indeed. I was sure, however, that he was excited to get in the kitchen and help MAKE these meatballs. Several times throughout the day, he asked, “When are we going to make the meatballs?” I was hopeful.
My niece loved this dish as is (yes!), while Em preferred plain meatballs without any sauce (and yes, they’re quite tasty even without the sauce!). Jon and I enjoyed the meatballs and sauce together over some linguine. These would also be delicious with some roasted spaghetti squash as a fun twist on spaghetti and meatballs, or tucked into a toasted roll with some melted provolone cheese for a yummy meatball sub.
And my nephew?
He tasted them (reluctantly at first) but I didn’t push it. Then, when he thought I wasn’t looking, he snuck two bites…and then ate four more bites…TWO whole meatballs in all. I had to restrain my jumps for joy!
You KNOW we’re getting in that kitchen again soon.
Little Hands Can…
- Tear the bread into small pieces
- Measure the milk and stir it in with the bread
- Measure the onion, garlic, parsley, cheese
- Mix the meat mixture
- Use a cookie scoop or tablespoon to form the meatballs
- Measure ingredients for the tomato sauce
- ¼ cup milk
- ½ slice whole wheat bread
- 2 garlic cloves, minced
- 2 tablespoons grated onion (grated on the big holes of a box grater)
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 - 1½ pounds ground turkey
- 2 tablespoons butter
- ¼ cup grated onion
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 28-ounce can crushed tomatoes (I like the Muir Glen Organic brand)
- ½ teaspoon brown sugar
- 1 tablespoon chopped fresh basil
- 1 tablespoon olive oil
- Preheat oven to 500 degrees. Spray a mini muffin tin with nonstick cooking spray. If you don't have a mini muffin tin, you could also use a baking sheet.
- Measure the milk into a small cup or bowl.
- Tear the bread into very small pieces, about the size of a dime. Add bread to the milk and stir. Let the mixture sit while you gather the rest of the ingredients.
- In a large bowl, add the garlic, grated onion, tomato paste, worcestershire sauce, salt, pepper, parmesan, parsley and basil. Mix to combine. Add the bread/milk mixture and combine.
- Add the ground turkey to the bowl and mix thoroughly, taking care though not to over mix.
- Using a cookie scoop or tablespoon, scoop out 1-2 tablespoons of the meat and use your hands to roll it into a ball. Put one meatball into each muffin cup.
- Bake the meatballs at 500 degrees for 13 minutes.
- While the meatballs are baking, make the quick tomato sauce.
- In a large saucepan or heavy-bottomed pot, melt the butter over medium heat.
- Add the onion, oregano, salt and pepper. Stir and cook for 3-5 minutes until the onion is soft, slightly brown and fragrant.
- Add the minced garlic and stir for 30 seconds, until the garlic is fragrant.
- Stir in the crushed tomatoes and brown sugar.
- Bring to a simmer and then lower the heat and cook for 10 minutes until slightly thickened.
- Before serving, add in the fresh basil and a drizzle of olive oil.
- Stir the cooked meatballs into the sauce to warm them through before serving.
Meatball baking technique from Just a Taste; Quick Tomato Sauce recipe adapted slightly from American’s Test Kitchen cookbook
On the Side
With this recipe, I’m giving my first book recommendation! I love when we find books, especially children’s books, that inspire us to get in the kitchen. You have certainly heard of this title before, as it was made into a popular children’s movie, but have you recently read Cloudy with a Chance of Meatballs?
Cloudy with a Chance of Meatballs, by Judi Barrett, is a creative and hilarious story about a small town, cleverly named “ChewandSwallow,” and the bizarre weather that occurs there. “It never rained rain. It never snowed snow.” What came down from the sky? Why, breakfast, lunch and dinner, of course! And when the weather turns bad, crazy things start happening in the town of Chewandswallow.
This book is a classic. Very imaginative and quirky (just look at the cleverly named streets and storefronts, and funny little additions to the pictures that can only be found by looking carefully) this book even had ME giggling.
During or after reading, try asking your child a few questions:
- Would you like to live in Chewandswallow?
- If you lived in Chewandswallow, what kind of weather would you hope for?
- What kind of weather would be the most fun? Smelly? Messy? Dangerous?
- What do you think happened to Chewandswallow after everybody left?
- If the people were to go back to Chewandswallow today, what do you think they would see?
This last question is an interesting one because there is actually an answer! In the sequel (yes, there’s a sequel!) to Cloudy with a Chance of Meatballs, the main characters go back to Chewandswallow and discover a very altruistic scene playing out in the food-covered town. Pickles to Pittsburgh is just as creatively illustrated and ties up some loose ends about what happened at the end of the first book.
Why not make a whole night of it? Check out the books, make yourselves some Italian Turkey Meatballs with Quick Tomato Sauce for dinner and then sit down to enjoy the movie as well! How does the book compare to the movie?
Disclaimer: As with all of our recipes, my suggestions for how kids can help with a particular recipe are based on what has worked in our kitchen. Your child may be able to help more or less based on their age and/or ability.
Linda Toonen says
October 27, 2015 at 7:55 AMSally, you are so creative! Love the Cloudy with a Chance of Meatballs idea.
Sally says
October 30, 2015 at 12:00 AMThank you, Linda! It’s a great book and fit so well with our meatball dinner.
Mary says
October 27, 2015 at 6:11 PMGreat recipe, wonderful pictures, and I love that you included the book. So happy your nephew enjoyed the meatballs!
Sally says
November 2, 2015 at 9:45 PMThank you, Mary! That book is a classic!
Brooke Nojima says
October 28, 2015 at 7:27 PMI love the suggested questions. You have me inspired! I love the supergirl, bat girl theme there with the cousins. And oh Mr. Picky…:) I never thought to make them in mini muffin tins.
Sally says
October 29, 2015 at 11:59 PMThanks, Brooke! The book is really cute and B being older was really into it, so Keira might like it too. The mini-muffin tin works great for keeping the meatballs intact and moist (they kind of cook in their own juices). Let me know if you try them out!