I have tried using ground turkey to make meatballs but they tend to lack flavor. The texture is more dense and you need to kick it up a notch by adding a lot of seasonings. I even tried to mix turkey meat with beef – flavor was a lot better but still couldn’t satisfy my taste buds, that is until today when I made these meatballs with 3 types of meat (turkey, pork and beef). The combination of meats create an amazing flavor and the meatballs are very juicy. My kids finished their whole plate tonight.
Dried chopped onion
Light soy sauce
- Preheat oven to 350°F.
- Mix the pork, beef and turkey together thoroughly in a large mixing bowl. Stir in all seasoning, then add in beaten egg and mix well. (pictures 1 and 2)
- Stirr in oatmeal, you may want to crumble oatmeal with your hands and mix well. (picture 3)
- Shape meat into balls about 1 1/2 inches in diameter. Place them on a baking sheet and drizzle lightly with olive oil. Bake for 20 minutes or until they are just barely cooked through and no longer pink inside. Do not overbake. (pictures 4 and 5)
- Return meatballs directly in your pasta sauce and simmer for 5-10 minutes. My home made tomato basil sauce can be found here.
You can serve meatballs with spaghetti/pasta, make a meatball sandwich or just eat them with the tomato base sauce.
There were two reasons I made this cake yesterday. First, I wanted to make a cake for my mother-in-law and sister-in-law to celebrate Mother’s Day, however I did not want to spend too much time. I’m a mother of three, so Mother’s day is also my day :-). Second, I remembered that my co-worker gave me a bottle of limoncello liqueur which she bought in Italy. So, I decided to make a lemon ice box cake (no bake cake). One of my co-workers made this and brought it to the office, and it was a big hit, so I had to ask her for the recipe (I made a few changes from the original recipe).
This cake needs to sit in the fridge for at least 8 hours, preferably overnight, until the cookies have softened. So, you will need to plan ahead of time. This cake is so delicious!!
Happy Mother’s Day to all mothers!
|1 ¾ cups
|Heavy Whipping Cream
Pure Cane Sugar / white sugar
Fresh lemon juice
Lemon wafer cookies
Zest of 3 lemons
- Prepare all ingredients. (Pictures 1-4)
- Combine heavy whipping cream, mascarpone, sugar, limoncello liqueur, lemon zest, lemon juice and vanilla extract in a mixing bowl. Mix on low speed to combine and then slowly raise the speed, whisk until it forms firm peaks.
- Cut an 8-inch circle of parchment paper and lay it on the bottom of an 8-inch springform pan (this will help you remove the cake from the pan easier). Begin with a layer of lemon wafer cookies, break cookies to fill spaces between cookies (I prefer just one layer) or overlap cookies to have a solid base. (Picture 5)
- Add half of the filling and smooth with a spatula. (Picture 6)
- Next, fill another layer of lemon wafer cookies. (Picture 7)
- Fill the top of the cake with the rest of the filling and smooth with a spatula. (Picture 8)
- Garnish with lemon zest curls. (Picture 9)
- Cover and refrigerate overnight. To serve, run a small sharp knife around the outside of the cake and remove sides of the pan.