Sriracha Turkey Meatballs with a Chobani sweet & spicy dipping sauce.

I adore Sriracha sauce!  I pretty much put it on anything I can.  I thought it would be fun in a Vietnamese style meatball and I was right… it was!  I also made a yummy sauce for dipping (neglected to take a pic of that for you but trust me, it’s worth making with these meatballs).  Would be a great appetite for a party but served as dinner for my family tonight with fresh veggies.


1.5 lbs of ground 85% lean turkey (I wouldn’t go leaner on the meat or the meatball will be super dry)
1 egg
1/3 + 1 tbl of panko bread crumbs
1/4 yellow onion
4 garlic cloves
3 green onions
1 inch piece of peeled and grated fresh ginger
1 tbl of toasted sesame seeds
2 tbl of Sriracha sauce
1/2 tsp of salt
Freshly ground pepper to taste
1 tbl of olive oil


Preheat the oven to 350.  Then in your food processor, add garlic and onion and process.  Then add that to your mixing bowl with the paddle attachment along with all of the other ingredients, omitting the olive oil.  Mix until well incorporated.

In a skillet over medium heat, add the olive oil.  Once hot, start rolling your meatballs.  Cook until you have a nice brown coating on the outside and then remove and add to your cookie sheet.  Bake these browned meatballs for about 30 minutes or until fully cooked.  Then place on a platter.

To make the dipping sauce:

1/2 c of Plain Chobani yogurt
1 tbl of honey
1 tsp of Sriracha sauce
1/8 tsp of salt

Whisk together and serve with the meatballs.



Greek turkey meatloaf.

I love this meatloaf recipe.  My grandmother used to make it when I was very young.  She would sun-dry her own garden tomatoes outdoors and can them.  They were so flavorful.  She didn’t use feta cheese but I’ve adapted this recipe to suit my family today.  I still think it holds a great representation of the original :)


1 lb of white meat ground turkey
1/2 c seasoned panko bread crumbs
1/3 c fresh parsley or 2 tbl of dried
1/2 c of sun dried tomatoes packed in oil
4 garlic cloves, chopped
2 eggs
1/2 c crumbled feta cheese
1/4 c of olive oil
1 tsp of Greek Oregano
1 1/2 tsp salt
1 tsp freshly ground black pepper


In your mixing bowl with the paddle attached, blend all of the ingredients together.  Avoid over-mixing.  Blend until incorporated.  Then take your loaf pan and spray it with a non stick oil spray or your mister.  Pour the mixture into you pan and spread evenly.  Bake at 350 degrees until the internal temperature reaches 165 degrees.  I normally bake it for about an hour (I like it with a bit of a crust on it).

Remove from the oven, I drain off the fat if any has collected and tent it with foil for 8-10 minutes.  Then slice and serve.



Mexican soup.

Rainy afternoon here in Pennsylvania which makes me immediately think of making soup.  I was going to be busy with appointments later in the day and this is a great recipe to make and just let simmer until dinnertime.

2 tsp of olive oil
1 lb of lean ground turkey
1 yellow pepper, chopped
1 red pepper, chopped
1 medium sized yellow onion, chopped
1 jalapeño, diced
1 28 oz can of chopped tomatoes
2 c of chicken broth
1/2 c of water
1 can of red beans, with liquid
1 c of corn, frozen or drained from a can
2 tsp of cumin
1/2 tsp of smoked paprika
Salt and pepper to taste


In you large Dutch oven, heat the olive oil and add the ground turkey, onion and peppers.  Breaking the meat apart and stirring until no longer pink, about 10-12 minutes.  Then add the remaining ingredients.  Bring to a boil and then turn down to a simmer and cover. Serve with chopped red onions, sliced jalapeños, cheddar cheese or a dollop of sour cream.

The fun spoon is available through a wonderful artist on Etsy.  Click the link below to access her work.


Turkey chili.

I love chili.  In fact my entire family does.  It is the quintessential food for cold days, football viewing days & rainy days – whenever.  I lighten this recipe up by using lean organic ground turkey & by using a lot of spices to pump up the flavor.  I hope you give this one a try!


2 tsp of olive oil
1 lb lean ground turkey (not the dark meat)
1 medium onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans
1 – 28 oz can of chopped tomatoes.  I like Furmano’s with onions and peppers for this recipe.
1 – 6 oz can of tomato paste
1/4 c of water
1 tsp of chili powder
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional:  I throw in one jalapeño chopped with seeds.

Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped

In a large Dutch oven, heat the olive oil.  Once hot, add the onions, peppers and ground turkey.  Cook until no longer pink.  Add the garlic & the remaining ingredients.  Bring to a boil.  Turn down, cover and let simmer for 1-6 hours.  Stirring, of course, occasionally.  Top with cheddar, onions or jalapeños.  Enjoy!

The spoon was made for me by Carrie.  Here is the link to her Etsy page :)




Red sauce with garlicky turkey meatballs.

I’m very much an Italian girl.  Grew up eating pasta, sauce & meatballs my entire life.  It is, without a doubt, one of my comfort foods.  Memories of my family gathering around the table, fighting for more meatballs (I remember one time someone “accidentally” getting stabbed with a fork, are part of my fondest memories.)  Being a Gambino – you can understand why.

But as I got older, and adopted healthier eating habits, I revamped the old school recipe to be a bit healthier.  The sauce has remained the same… the meatballs have undergone a huge change & white pasta has been replaced with whole wheat.  All in all, still very tasty and comforting.  I hope you enjoy this recipe as much as I do.


1/2 c olive oil
1 medium onion, diced
6 garlic cloves, chopped
1 tsp sea salt
1 tsp ground black pepper
1 (28 oz) can of Furmano’s diced tomatoes
1 (28 oz) can of Furmano’s chopped tomatoes
1 can of tomato paste
2 bay leaves
2 pinches of red pepper flakes
2 tsp of Italian Seasoning
1 tsp of Oregano

In a Dutch oven, heat the oil over a medium flame.  Once hot, add the onions and stir for about 8 minutes.  Add garlic for 30 seconds.  Add salt and pepper, both cans of tomatoes, paste, bay leaves, and the remaining seasonings.  Turn the flame down as low as it goes, cover and simmer.  Stirring occasionally.


1/2 c of Panko breadcrumbs
1/4 c of parsley, chopped
2 eggs, beaten
3/4 c of Parmesan Reggiano cheese, grated
6 garlic cloves, finely chopped
1 tsp salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
1 lb of 85/15 ground turkey
1/4 c of olive oil

Combine all ingredients (except for the olive oil) in your mixing bowl.  Mix by hand until incorporated, avoid over mixing.  Roll into balls and place on a plate or cookie sheet.  Your going to work in batches browning them.  Once complete.  Heat the olive oil in a large skillet over medium flame.  Once the oil is hot, add several meatballs to the pan.  Allow for room to roll them around for growing.  Avoid overcrowding.  This process will take about 10-12 minutes  Once browned on the outside, gently place the meatballs into the sauce.  Be careful when adding and stirring the sauce as you can break up the meatballs.  Work in batches until all of the meatballs are browned and added to the sauce.

I let the sauce simmer on the stove for about 4 hours or more.  Keep a watchful eye and stir occasionally.  Serve over your favorite pasta and enjoy!