Friday, August 26, 2011

Linden's Turkey Meatballs

The last six months have been a bit splurgey for me, foodwise. After the time of darkness last winter (when I acquired a taste for lentils, brown rice, and cauliflower) while I was trying to identify my new allergy (methinks it's soy, but further tests to come this fall), I was in need of a little weight gain. Hence the abundance of cakes, chocolate, cheeesy lasagnas and deep dish pizzi, and savory tarts in my history.

However, this summer my fastwalks through Oxford (to lectures, seminars, and choir) have been replaced by sitting in a chair writing my thesis and moaning to everyone who will listen, which only exercises my hands and mouth (alas, not the bits that keep your tummy trim). So I am slowly trying to edge out the delicious-by-means-of-butter-and-cheese and edge in the not-as-delicious-but-makes-me-feel-virtuous.

So, because quitting cold turkey (hah!) would be too much to endure in the weeks before my thesis is due, I am taking the middle road. Last night, I made delicious spaghetti and meatballs, but instead of the traditional beef and veal and pork, I went for healthy turkey.

In my way, I combined two recipes from the internets, and opted for baking the meatballs rather than frying them (see? look at that healthy alternativing!) For the last five minutes of pasta cooking, I moved the meatballs into the sauce to absorb some delicious sauciness. Then, a bowlfull of pasta and zucchini (it may not look like much, but that is because this is Chris' plate, which is always slightly less green than mine, which we will put down to my jealous vegatative nature.).

The recipes:

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