It’s Secret Recipe Club Reveal Day again! In SRC, members (click that previous link for more info on how to join) are assigned another blog, go through the archives and then cook up and reveal something delicious!
This month, I was assigned Sarah’s blog, Well Dined. Sarah originally started off blogging restaurant reviews but eventually shifted her focus to more homemade foods. And boy do her recipes sound amazing!
Back in March, I was assigned to Well Dined for our special seasonal reveal and made her completely amazing Apple Cider Glazed Ham! I was super excited to be assigned her blog a second time, this time without an Easter focus!
I had such trouble deciding which delicious recipe to make! I really wanted to make either Sarah’s recipe for Strawberry or Rhubarb Sour Cream Pie! I’ve never put sour cream in a pie before (though I use it in cakes all the time) and I thought the tartness of the sour cream sounded amazing.
However, I’ve learned the hard way not to make pie unless we’re planning to have company (Hubs & I are fully capable of taking down a whole pie on our own…we just shouldn’t!) So that one is on the back burner until we have company!
Instead, I decided to go for a hearty, but healthy main dish: Tortellini with Vegetables and Meatballs. It was so delicious! I never would have thought to combine meatballs and tortellini in one dish, but it is brilliant!
The only change I made to the recipe was to mix up my own turkey meatballs (Sarah had frozen meatballs on hand, while I had just bought ground turkey (yay, coupons!))
My entire family loved this meal (okay, okay, Spud got grumpy about the veggies, but overall ate it) which is always the mark of an amazing recipe in my book!
Thank you, Sarah, for another family favorite!
Tortellini with Turkey Meatballs
Adapted from Well Dined
1 lb ground turkey
½ cup dry breadcrumbs
2 tbsp grated parmesan
1 tsp dried basil
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
Salt & pepper
1 (20 oz) package cheese tortellini (fresh or frozen)
½ tbsp butter
1 small onion, diced
1 small zucchini, sliced
1 small yellow squash, sliced
2 small ripe tomatoes, diced, seeds removed
1 small bunch kale, chopped, stems removed
6-8 basil leaves, sliced
Salt & pepper
2-4 tbsp crumbled goat cheese or feta
Preheat the oven to 400 degrees F and line a baking sheet with foil or a silicone mat.
Place all of the meatball ingredients into a bowl. Use your hands (I prefer to use disposable kitchen gloves) to thoroughly mix. Divide the meatball mixture into 15 meatballs. Place the meatballs onto the prepared tray, at least 1-inch apart. Bake in the preheated oven for 15 minutes or until they are cooked through.
Meanwhile, cook the tortellini according to package instructions.
While the tortellini and meatballs cook, prepare the vegetables. Melt the butter in a large skillet over medium heat. Add the onions and cook until soft, about 3 minutes.
Add the zucchini and squash and cook until just beginning to soften (crisp-tender), about 5 minutes. Stir in the kale and tomato and cook for 1 minute.
Add the tortellini and basil. Stir until combined, then season with salt & pepper, if desired.
Serve the tortellini topped with turkey meatballs and a sprinkling of crumbled feta.
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|Chicken Parmesan Meatballs