Thank you all so very much for your kind words, comments, emails, stories, messages, and support in response to my last post. I've been trying to write this post for the last three and half weeks, but I can't ever seem to find the right words to express my gratitude. I've finally realized that all I really have to say in response is "thank you." It means so much to me that so many of you reached out to me following Henry's autism diagnosis, and I really just cannot put my gratitude and love into words. Our family has been so touched by the support we've received from my internet friends, and we're so humbled and thankful for the community we have here. Truly, you guys have brought tears to my eyes, a smile to my face, and happiness to my heart.
Oftentimes when I lack the words like this, I allow food to speak for me. Cooking and baking for others is definitely how I show my love and friendship, so I can think of nothing better to share with you now than pure comfort food -- in the form of meatloaf meatballs. To me, meatloaf is the quintessential comfort food. However, it's not the healthiest meal out there, and it's not very practical for a weeknight unless you prep it ahead of time. Enter -- turkey meatloaf meatballs!
These meatballs are healthier than traditional meatloaf, since they are made with ground turkey, and they are faster to assemble and cook as well. For some reason my kids are more likely to eat a meatball than a meat-loaf, so they were a BIG hit with the little ones as well!
For a brief moment, I considered keeping this dinner really healthy, and serving the meatballs over cauliflower puree…. but I quickly came to my senses and affirmed that mashed potatoes just aren't optional when it comes to eating meatloaf. A side of roasted brussels sprouts rounded out this meal, and we all left the table with happy bellies and happy hearts.
Turkey Meatloaf Meatballs
glaze from Cook's Illustrated
- 1 lb ground turkey
- 1/2 large yellow onion, finely diced
- 2 cloves garlic, minced
- kosher salt and freshly ground black pepper
- 2 tsp finely minced fresh parsley
- 1 Tbs worcestershire sauce
- 1/4 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1/4 cup ketchup
- 1/2 tsp hot sauce
- 1 1/2 tsp brown sugar
- 2 Tbs apple cider vinegar
- 1/4 tsp ground coriander
Preheat the oven to 400 degrees and line a baking sheet with a sheet of aluminum foil. Spray it lightly with cooking spray.
In a large bowl, combine the ground turkey, onion, garlic, 3/4 tsp salt, 1/2 tsp pepper, parsley, Worcestershire sauce, tomato paste, breadcrumbs, and the egg. Gently but thoroughly use your hands to combine the mixture and incorporate all the ingredients.
Use an ice cream scoop or 1/4 cup measure to form meatballs, and arrange them in a single layer on the prepared baking sheet.
Bake the meatballs for 11 to 12 minutes.
Meanwhile, combine all the ingredients for the glaze in a small saucepan. Bring to a boil then reduce to a simmer and cook until it's thickened and syrupy, about 5 minutes. Divide the glaze between 2 small bowls.
Using half the glaze, brush the meatballs all around. Return them to the oven and cook an additional 4 to 5 minutes. Remove from the oven and brush with the remaining glaze. Serve the meatballs over mashed potatoes.