It’s another chilled, rainy day in Ottawa. I have approximately 138,462 LinkedIn tabs open — outlining the qualifications, criteria, and requirements of next steps in organisations and businesses across Toronto. There are some days when finding the next job feels like a treasure hunt — steeped in possibility and excitement. There are other days, namely today, that it all feels a little much and the thought of finally closing my computer for the day and being tucked in with dinner and my book is the light at the end of the Tabs Open Tunnel. 

To be clear from the start: I am not a chef, home cook, or food blogger. To me, food is best described in a line from the movie Autumn in New York: it is “the only beautiful thing that truly nourishes.” I love being in the kitchen, music on in the background, a few recipes open to be used as guidelines — making something to enjoy with my sister or friends.

It could be because my dad had a family rule growing up that every dinner was to be eaten together at the kitchen table — no matter what. Or that every Sunday evening growing up we had our cousins over for a roast — beef, turkey, chicken, pork — later sitting around the fireplace sharing stories from our week. Or it could just be because I loved watching my dad move through the kitchen — the finale a chorus of family conversation over the clattering of cutlery as we all dug-in to his home cooked meal. Whatever the reason, to me, a meal shared with friends and family is the picture of love.

This is one of the things Megs and I first bonded over — our love of food and cooking. Even today, our text conversations are filled with pictures of what we’ve cooked and links to recipes we want to one day try. One of those recent pictures are these Baked Turkey Meatballs.

In the spirit of not being anything official when it comes to food, I have no idea how to make a recipe or how to share one. I don’t really use proper measurements, measuring cups are more just holders of ingredients to me. But I have tried to give a general idea of what went into these meatballs below, and I promise to start actually using those pesky fraction-covered utensils in the future.

• 1 package of ground turkey
• 1 – 1 ½ cups of instant or minute oats
• 1 egg
• 1 sweet onion 
• Green onion to taste
• Fresh herbs (I used thyme, basil, and oregano from our garden)
• 3 cloves of garlic
• 1 can of stewed tomatoes 
• ¼ cup sliced sun-dried tomatoes 
• ¼ – ½ tablespoon of nutmeg (to your preference – start with less and taste)
• 10-12 baby bocconcini
• Salt and pepper to taste

Preheat the oven to 350. In a bowl, mix together the meat, oats (I used oats instead of breadcrumbs, giving the meatballs a little more moisture and sweetness), ½ of sweet onion chopped, 1 egg, green onions (I used two stalks), 2 cloves of garlic minced, and a mixture of your fresh herbs to taste.

I used my hands to combine the meat mixture together. If the mixture is too wet (not able to hold the shape as you roll into a ball), add a little more of the oats. 

Then in a non-stick pan heat some olive oil until shimmering, and add just a little bit of the meat mixture. Cook until done through. And taste! I always like to make a little tester to see if I need to add anything — more herbs, a little salt — before I make the full batch of anything.

If you’re happy with the taste after you’ve tried your little tester, roll the meat mixture into balls and add to the hot non-stick pan. Turn the meatballs with tongs until browned on every side. 

Meanwhile, in an oven-safe frying pan, heat oil, the remaining ½ of the onion chopped, and garlic until the onion is translucent, about 2 minutes. Add sliced sundried tomatoes, remaining herbs, and nutmeg, cooking until fragrant, about 2-3 minutes. Add the can of stewed tomatoes and bring to a slow simmer, 3-4 minutes. Taste the sauce. Add salt, pepper, more herbs, or nutmeg until it’s to your liking. 

By now the meatballs should be browned. Using the tongs, move the meatballs one by one — covering with sauce — into the pan with your pasta sauce. Repeat this until all meatballs are covered in sauce and ready to bake. Slice the baby bocconcini in half and add to the sauce around the meatballs. This will just melt while cooking and add some melted cheese deliciousness to your dish. 

Cover the meatballs and bake for 25-30 minutes, until the sauce has thickened, cheese is melted, and meatballs are cooked through. Remove the cover and broil on high for 3-5 minutes or until the cheese is slightly browned and bubbling. Remove from the oven and garnish with oregano. 

We ate our meatballs with some plain pasta tossed with butter and sauteed garlic. Let me know if you try this and what your thoughts are! 

Off to take Luna for a walk! 

Happy Friday. 

Talk soon, 

Lo

Xo

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