Fixate: A Meatball Lover's Meatball Review

I am from Brooklyn. We take certain things seriously. Pizza. Baseball. Prospect Park. Public Transportation. Attitude. Meatballs. I don't know anyone who grew up where I did who isn't schooled in Italian food. I may be a Jewish girl but I grew up making ziti, chicken parm, homemade sauce, and meatballs, of course. I think Jewish deli, Italian and crunchy Chinese noodles with duck sauce are the foods of my people.

I have always been of the opinion that if you are not doing to do it right, why do it at all...so believe me I was skeptical to try the meatball recipe in Autumn Calabrese's new cookbook, Fixate, all recipes designed to go with her fitness and workout regimen, the 21 Day Fix.

The shit was amazeballs.

I have made her sauce a few times in the past and I always make a triple batch and freeze it in mason jars; my obsession with mason jars is a story for another day.

Here is the recipe. You should make it. It was honestly a home run and I am beginning to actually prefer turkey meatballs. Serves 5 and each one is a red and a blue if you care.

Ingredients: 

Non-stick cooking spray
1/3 cup whole wheat bread crumbs
1/8 cup reduced fat milk or almond milk
1 tsp olive oil 1 medium onion ( I substitute this with freeze dried onion. I know, I know. But my 10 year old, who loves raw onion, is a little fussy about onion in her meatballs. Stop judging me.)
2 cloves garlic, finely chopped
1 lb 93% lean ground turkey meat
1 large egg
1/8 cup finely chopped Italian parsley
1/2 tsp dried oregano leaves
1/2 tsp Himalayan salt
1/2 tsp black pepper ground

Instructions: 

Preheat oven to 425 F.
Line large baking sheet with parchment paper lightly coated with non stick spray (I am WAY to lazy for the parchment paper step)
Place bread crumbs and milk in a small bowl. Set aside for 10 minutes
Heat oil in medium skillet over medium low heat
Add onion. Cook, stirring frequently, for 5-6 minutes or until onion is translucent.
Add garlic; cook, stirring frequently for 1 minute.
Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, abound bread crumb mixture in large bowl; mix well with clean hands or wooden spoon. Refrigerate, cover, for 1 hour.
With clean wet hands, from turkey mixture into approximately 21 1 inch meatballs; arrange onto prepared baking sheet.
Bake for 13-18 minutes, or until browned and cooked through.

Serve with tomato sauce and zoodles for mom and spaghetti for kids. Unless your kids eat zoodles. In which case we can't be friends anymore because you are waaaaayyyy better than me. Questions? Good, go cook the shit out of these.

xx, Randie