JUNE 6, 2021

Featured Recipe

Turkey Meatballs

Hi, Angels Working On Earth Family!

We are celebrating the meatball today! Round, juicy and savory meatballs garnished with parmesan cheese! We used ground turkey with about 98% fat content because it retains its flavor and works best! We would have made tomato sauce from scratch but we didn’t have enough time!

Use the best quality tomato sauce to enjoy. There isn’t a set rule of thumb to flavoring the sauce in my opinion. Use your taste buds and do what you love! So with that in mind, we used canned tomatoes today. The ingredients listed below are a sure thing. You will end up with a tasty sauce everyone with love!

The key to cooking meatballs that retain flavor, is to use the best quality cheese. Many people pair meatballs with parmesan. Parmesan is healthy as it has a low-fat content. Use the cheese you enjoy unless you are on a diet. Have a happy, respectful, and loving relationship with your meatballs, ha, ha!


Simplicity is best! Season your sauce so that it is flavorsome, but remember it is best to give your guests the option to add additional flavors that they love.



Time to cook: 30

Makes: 4

Wet Ingredients

1 green onion, thinly sliced

1 minced clove of garlic

1 egg, lightly beaten or not

1 pound ground turkey

5 tablespoons olive oil

2 cups tomato sauce

Salt and pepper to taste

Dry Ingredients

1-ounce fresh bread crumbs

1 pound rigatoni pasta

2 tablespoons of Parmesan cheese, plus extra to garnish


Bring a large pot of salted or oiled water to a boil for the pasta.

In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese.

With a fork stir in ground turkey and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning).

Shape mixture into small meatballs. In a large skillet heat olive oil.

Add meatballs in a single layer and let them cook for 2 to 3 minutes a side

If they stick, loosen with a slotted spoon.

Stir in tomato sauce into the skillet, cover, and simmer for 10 to 15 minutes

Drain pasta and then return to the pot and toss with the remaining 2 tablespoons of olive oil.

Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.

Garnish with parmesan cheese

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