Wednesday, June 21, 2017


~ Dinner at the Zoo

1 lb. ground turkey
1 egg, beaten
1 t. Italian seasoning
1 t. kosher salt
1/2 t. pepper
1/2 c. breadcrumbs
1/2 c. parmesan
1 T. water

1 T. butter
1 c. carrots, peeled and chopped
1 c. onion, chopped
1 c. celery, chopped
2 c. butternut squash, peeled and chopped
salt & pepper, to taste
15 oz. can diced tomatoes
6 oz. can tomato sauce
6-8 c. chicken stock, divided
7-8 oz. alphabet noodles
1 meatball recipe from above or 1 lb. store-bought meatballs
chopped parsley (optional garnish)

Place oven rack 4 inches from the top and preheat broiler. Combine all ingredients and mix until thoroughly combined. Shape into meatballs about one inch in diameter.

Spray a large baking sheet with cooking spray and arrange meatballs in single layer. Broil for 8 minutes or until meatballs are cooked through and starting to brown.

Heat large pot over medium heat, then add butter. Once butter has melted, add carrot, onion, celery, and butternut. Season with salt and pepper. Cook 5-7 minutes or until onion is translucent and everything else is just starting to brown.

Add tomatoes, tomato sauce, and 4 cups of chicken stock. Turn heat to high and bring to a boil. Reduce heat to medium and simmer 5-7 minutes or until noodles are tender.

Add meatballs and cook until heated through, about 3 minutes. Add another 2-4 cups of chicken stock until desired consistency is reached. Garnish with parsley, if desired.

Makes three quarts when you use 8 cups of stock.

Notes: We have only made this using make-ahead meatballs, which are often in our freezer. 

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