We'd planned to make ground turkey empanadas seasoned with sofrito, recaito, sazon, and adobo. Instead, I ended up making turkey meatballs, red sauce, and pasta. Yes, we went from Latin to Italian, and thats okay.
As I've said in past posts, I'm not a measuring chef...I cook and add what I feel. So for the turkey meatballs, we used:
- Roughly one pound of ground turkey
- Two slices of wheat toast
- One egg
- Sea salt, fresh ground pepper, italian seasoning
- Chopped bell pepper, onion, and fresh garlic
As for the sauce, I will admit I cheated a bit since I dressed up store bought sauce by sauteing fresh bell peppers, onions, garlic, and mushrooms before adding the sauce and adding additional sea salt, fresh cracked pepper, and Italian seasoning. And the pasta was store bought, so nothing too exciting there.
To compliment, I made a simple salad (spring greens, cucumbers, tomatoes, pecans) and homemade dressing (balsamic vinegar, olive oil, chopped garlic [to your taste the more garlic...the spicier!], and sea salt) in this snappy little device.
Also, my apologies for the lack of photos, my camera died!