Happy Canada Day! Today is a holiday here in the Great White North. Last Monday was also a holiday for those of us in Newfoundland, and I cooked this recipe up on that particular day. We are trying to consume the contents of our pantry and freezer before we move (and we’re doing a pretty good job) so this gets rid of a chunk of the stuff in there.
Anyway, my landlord is doing some renovations to her house, which is directly behind ours, and she needs our yard for access. The first thing I said to the Pie when he got up and joined me in the kitchen last Monday morning was, “Oh good, you’re clothed — there’s a man in our tree.” And there was. And there were several in the backyard.
And in the front yard.
And in the side yard.
And everywhere. All. Day. Which made Gren very grumpy.
And all the shops were closed so we had to make do with what was around for our dinner. So start making up some meatballs, okay? Preheat your oven to 375°F and grab a baking sheet. Ignore the small highway being created in your backyard.
Finely grate up a medium-sized carrot. Chuck that in a bowl.
Slice up some green onions.
Then dice ’em. Chuck those in the bowl with the carrots.
Then add a few spoonfuls minced garlic.
Plop in 2 eggs.
And about 1/2 cup panko bread crumbs.
Give that a thorough stirring.
Add in some ground turkey, seasoned with salt and pepper.
Stir that all together, then use your hands to squish it into golf-ball-sized meatballs.
Plop those onto your baking sheet and let those cook in the oven for 20 minutes.
To test for doneness, cut one open and see that there’s no pink inside.
Grab yourself some pesto, too. However much you want. I like lots. You can buy it or make it yourself, it’s up to you.
And slice up some tomatoes. I used grape tomatoes here.
Boil up a pot of water and cook up some pasta. We used rigatoni, because it was something we needed to get rid of.
Drain the pasta. Dump the tomatoes and the meatballs into the pot with the pasta.
Add the pesto. Stir like there’s no tomorrow.
Serve it up hot!