Mozzarella Stuffed Turkey Meatballs

Winter has definitely made it's way into Charlotte. Christmas may be long gone, but Jack Frost is certainly nipping at everyone's noses. On a chilly night, something warm and comforting always sounds best for dinner, but, when you're in holiday detox mode, it always requires a bit more creativity to make sure you keep it healthy at the same time. 

I always love taking our favorite comfort meals and giving them a healthier spin. It's such a misconception that eating healthy isn't as delicious, but I think that is completely untrue! The fresher the ingredients, the tastier the food and the less items that come in a package, the better they are for you!

These meatballs are full of flavor and stuffed in the center is a tiny little surprise- a ball of fresh mozzarella! I have used ground chicken breast as well and they have been equally as good. They are extra delicious served with fresh pasta, but most of the time, we eat these over zucchini noodles or just by themselves with a simple salad on the side. 

Mozzarella Stuffed Turkey Meatballs
recipe adapted via 

1 lb. ground turkey breast
1/2 cup grated parmesan 
1 egg
3/4 tsp. salt
3/4 tsp. freshly cracked pepper
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. red pepper flakes
Bocconcini mozzarella balls
1/2 cup olive oil
Marinara Sauce
Handful fresh basil leaves, cut into chiffonade

In a large bowl, combine turkey parmesan, egg and spices. Combine everything with your hands until the ingredients are evenly mixed. 

Form the turkey mixture into golf ball sized meatballs. Insert a small bocconcini ball into each meatball, making sure the meatball is reformed around the mozzarella. The cheese should be completely hidden.

Preheat oven to 350 degrees.

Heat the olive oil in a large, heavy bottom skillet (I use my French oven) over medium heat. Once the oil is hot, add the meatballs (you may need to do this in two batches). Turn them as they cook so that they all brown evenly. 

Once all meatballs are browned, add the marinara sauce to the skillet and transfer the meatballs to the skillet as well. Transfer the skillet to the oven and continue to cook the meatballs for 10-15 minutes, or until cooked through. 

Remove the skillet from the oven and garnish with basil and the extra bocconcini.

Cranberry Sauce with Lemon + Orange

Cranberry sauce has always been one of my favorite parts of our Thanksgiving meal. I always reserve a little spot right next to my turkey and although those two are supposed to be eaten together, I prefer to eat my cranberry sauce by itself, straight from a spoon. In fact, when I was in college, my dad would send me back to school with a couple of containers to hold me over until Christmas break! I can't get enough of this stuff. Just this morning, I mixed a tablespoon into Will's plain Greek yogurt and he was in love, too! 

This recipe comes from my family's kitchen (thanks, Dad) and is simple and delicious. This is my very favorite kind of cranberry sauce! The best part is the ever so thin slices of orange and lemon rind that are sweet and citrusy after being cooked in the sauce. I could eat a whole bowl of the sweet, cranberry flavored orange and lemon rind all by themselves. Double the recipe to keep this brightly flavored cranberry sauce on hand throughout the entire holiday season! 

Cranberry Sauce with Lemon + Orange

4 cups fresh cranberries

1 cup white sugar

1 cup brown sugar

1 sliced lemon

1 sliced orange

1.5 cups water

In a large, heavy bottom pot on medium heat, combine water, white sugar and brown sugar. When mixture is warm and sugars begin to dissolve, add cranberries, lemons and oranges. The cranberries will begin to pop and the sauce will start to bubble. Let the sauce simmer for 20-30 minutes (the longer it cooks, the thicker it will become once it's chilled), stirring occasionally. Remove from heat and cover. Store in airtight glass containers in the refrigerator. 

Zoodles with Sausage, Cannellini Bean + Roasted Eggplant Ragout

We are crazy for zoodles in this house! I absolutely love this healthy alternative to pasta dishes and as they have gained more popularity on many healthy eating blogs, it's been fun to gather new recipes to incorporate into our dinner rotation. 

I've been playing around with some of my favorite pasta recipes and subbing in zoodles. While zucchini noodles aren't quite as good as indulging in the real thing, they are still SO GOOD. With hearty, saucy dishes, you almost can't even tell that the noodles you're twirling on your fork are made from a vegetable.

This Rachel Ray recipe was a staple in the apartment I shared with my dear friend, Ashley. The sauce tastes even better the second day and last night, I added some roasted eggplant for a little bit of a different texture. Eggplant seems to scare some away, but it is one of my favorite vegetables to roast. I love the buttery texture and the simple flavors when it's roasted with a robust olive oil and salt and pepper. Cooking Light is featuring some great techniques this month to give you more inspiration for incorporating this purple vegetable into your menu. 

Sausage, White Bean and Roasted Eggplant Ragout + Zoodles

recipe adapted from Rachel Ray

1.5 lbs. sweet pork Italian sausage, removed from casing

1 can (14.5 oz.) cannellini beans, drained and rinsed 

1 yellow onion, finely chopped

3-4 cloves fresh garlic, minced

1 can (28 oz.) crushed tomatoes

Handful fresh basil, chiffonade

1 small eggplant, cut into large chunks

3-4 zucchinis, spiralized or cut using a mandoline slicer

Olive oil

Salt + pepper

Preheat oven to 350 degrees. 

In a large bowl, toss the chopped eggplant with a drizzle of olive oil and salt and pepper. Line a baking sheet with parchment paper (to help with sticking) and spread eggplant evenly. Bake for 25-30 minutes, until eggplant is soft and roasted.

In a large, heavy bottom sauce pan on medium heat, cook sausage. Break up the meat as it browns. When the sausage is cooked, add onion and garlic and cook until soft, about 5 minutes, stirring frequently. Add tomatoes, beans, basil and season with salt and pepper, and turn heat down to low. Cover and let the sauce simmer. 

Once your zoodles have been cut, place in a large saute pan and drizzle with a tiny bit of olive oil. Saute for 3-5 minutes, using tongs to turn and toss, until zoodles are slightly soft.

When the eggplant is done cooking, mix in with the sauce and toss in zoodles! Garnish with freshly grated Romano and red pepper flakes.

Toasted Almond Pesto

Pesto is one of my favorite condiments and I love experimenting with different ingredients and flavors. The possibilities are truly endless! My friend Ashley recommended this recipe to me a few weeks ago and I immediately added it to my "que". It's from Smitten Kitchen's (one of the first food blogs I fell in love with years ago) new cookbook and it's a new favorite for sure. We enjoyed this on top of zucchini noodles, but I'm certain I will find many more creative uses for this nutty, citrus kissed pesto. The original recipe called for 1/4 cup of grated parmesan but I cut back just a little and it was still delicious. Served alongside basil chicken meatballs, this made a clean and complete meal!

Almond Pesto
recipe from Smitten Kitchen

1/2 cup raw almonds, toasted and cooled
1/8 grated parmesan 
1 small garlic clove, peeled and crushed
pinch of red pepper flakes
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/3 cup good olive oil


Preheat oven to 350 degrees. Spread almonds out on a baking sheet. Bake for 8-10 minutes, until toasted and slightly browned. Let cool.

In the bowl of a food processor, pulse almonds, parmesan, garlic and red pepper flakes until finely chopped. Add lemon juice, salt and olive oil and pulse until everything is incorporated. 

I used my mandoline to thinly slice my zucchini and cut it into "noodles". 

Mint Chimichurri

I'm big on sauce. I love a rare treat of Chick-Fil-A Waffle Fries doused in ketchup. Pesto is heaven on earth, especially accompanied by fresh mozzarella and heirloom tomatoes and Tzatziki, I enjoy straight from a spoon. Chimichurri, however, is the sauce of the Gods. It's zesty and fresh and brightens up everything it's devoured with.

Americans have ketchup. Italians have Pesto. Greeks have Tzatziki. But Argentinians? They have Chimichurri. My dad started making chimichurri several years ago and I've had a food obsession ever since. A basic chimichurri recipe combines parsley, oregano, garlic, shallots, lemon juice, olive oil and salt. I mix up small batches from time to time to have alongside grilled meats or fish. I love it so much that I may or may not have contemplated serving on top of ice cream.

Our lovely Easter for two featured a rack of lamb that sat in a pool of red wine, garlic and rosemary for several hours before grilling to perfection. Alongside the lamb was some simple grilled asparagus and Goat Cheese Risotto. I am not sure why lamb goes so well with mint, but is just does. It's a beautiful combination that happens to be one of my favorites. This love started at a young age. When we were younger, my sisters and I doused our grilled lamb chops with mint jelly. I still love a heaping scoop of mint jelly with my lamb, but I wanted to try something fresh and new on Easter. I found a recipe for mint chimichurri and immediately added it to our holiday menu. All that I have left to say is PLEASE MAKE THIS.

And no, I won't judge you for eating it on top of ice cream.

Mint Chimichurri

recipe from Food & Wine

2 cups mint leaves

1 small jalapeno, seeded and coarsely chopped

1 small shallot, coarsely chopped

1 garlic clove, minced

2 Tbsp. red wine vinegar

Pinch of sugar

1/3 cup extra virgin olive oil

Salt & pepper to taste

In a mini food processor or blender, puree all ingredients. Season with salt & pepper to taste.