You know summer’s almost over when…
You walk into Urban Outfitters to be greeted with the biggest array of circle scarves
You check facebook and your friends’ statuses are a) excitedly announcing their arrival back to university b) unhappily announcing their arrival back to university
Dollarama is filled with parents arm full with cloth hangers and drawer dividers, as if the possession of these will ensure the success of their daughter/son throughout university. (When the key to success is really located in the candy bar aisle.)
So with the inevitable end of summer, end of breakfast at 11, end of back-to-back Seinfeld, start of a new semester, start of exams, start of dressing in layers, what do I think about? Food of course. Like what I could pack for lunch on those days I have back-to-back classes instead of
the equally educational back-to-back Jersey Shore episodes.
One option could be these turkey meatballs on top of some salad greens.
generally has a lower fat content than most meats and has recently been shown to fall into a group of high-protein foods (including tuna and egg whites) that can help keep post-meal insulin levels in a good range. Turkey
~20 mini meatballs
1/2 pound ground turkey meat
1 onion finely chopped
1/2 cup (loosely packed) chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon soy sauce
1 teaspoon pepper flakes (optional)
2 cloves garlic chopped finely (optional)
1 slice of bread
1/4 cup milk
Oil for cooking
4 spoonfuls jam of choice
1. In a mixing bowl, soak the bread in milk until soft enough to break apart.
2. Add the turkey meat, onion, egg, parsley, salt, pepper, soy sauce, and pepper flakes to the bowl. Combine everything.
3. Heat a thin layer of oil in a large pan. Form meat mixture into balls and place in the pan.
4. After browning on all sides on medium heat, mix jam with enough water until syrupy and pour into pan. Simmer everything for around 15 minutes until meatballs are cooked and sticky.