Before going away for more than a day or so, there is always the challenge to clean out the refrigerator. Mister and I are going down to South Carolina to visit his parents [snowbirds, not permanent residents] and to celebrate his upcoming birthday – which means its time to clear out the remnants of meals past and planned.
For dinner last night I googled a few ingredients from the fridge to see what I could muster and turkey meatballs came up and sounded like a nice change of pace. I didn’t have any spinach on hand, and wasn’t about to add anything to the stockpile, so I made up my own recipe.
- 1 lb ground turkey
- half cup Italian seasoned breadcrumbs
- two whole eggs
- zest of one whole lemon
- juice of half lemon
- about 1/2 to 1 cup of feta cheese crumbles
- Penzy’s Greek seasoning
Mix. Ball. Bake on a foil lined tray sprayed with non -stick cooking spray.
While these were baking at about 400 degrees for 20 ish minutes – I put together some pasta salad. Leftover pasta, cherry tomatoes, diced cucumber, diced pepper, the other half of that lemon juiced, balsamic vinegar dressing that was nearly empty, the rest of the feta cheese.
And dinner was served in about 30 minutes. I’m even having the leftovers for lunch today, so we’re doing pretty good on the fridge situation.
I’ll be honesty – I’m pretty hooked on these meatballs. Like I might’ve eaten a handful more before packing them up. Will definitely be making these for lunches in the future, since it was super easy and I feel like a pretty healthy options [maybe minus the feta and add some spinach].