turkey » Living Lou

World’s Best Meatballs

I know, calling this recipe World’s Best Meatballs is a huge statement. But guys, these are actually the absolute best. Maybe it’s the addition of a little sausage meat, or the Italian spices or Parmesan cheese, but whatever it is, it just works. To me, spaghetti and meatballs is probably my favourite comfort food, and I could definitely go for a little comfort right now.

I’m in a bit of a rut right now. Maybe it’s because it’s mid March and it. is. still. snowing. Or maybe it’s because I’m less than a month away from my twentieth birthday, which is a scary thought. Maybe it’s because since January I have been burning the candle from both ends. Or maybe it’s because I have five finals and seven assignments due within the next three weeks. If this was a multiple choice question, the answer would be D. All of the above.

So how does one get themselves out of said rut? I’ve been trying to spend more time doing things I love, like watching 2 hours of Dance Moms. I’ve also been trying to get back into the kitchen, my happy place. The past couple of months have been a little slow and my oven is feeling a little lonely. These meatballs are the kind of dish that will get you excited to get into the kitchen because they are so delicious – you’ll never go back to your old meatball recipe again!

World’s Best Meatballs (makes 24 med/large meatballs)
Recipe by Lou

Ingredients

1 lb ground turkey
1 lb hot Italian sausage meat
1 egg
1/4 cup flour (can easily substitute a gluten free flour here – I’ve used rice flour before.)
1/4 cup chopped fresh parsley
2 tbsp milk
2 tbsp Parmesan cheese
2 cloves garlic, crushed
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt

Directions

Preheat oven to 375 degrees and lightly grease a baking dish with olive oil.

In a large bowl, combine all ingredients. I like to use my hands for this, it’s easier than with a spoon. Shape into 24 meatballs and place on the baking sheet.

Bake in the oven for 25-30 minutes or until fully cooked.

To make a quick, easy and delicious weeknight dinner, I like to serve my World’s Best Meatballs meatballs with my favourite Easy Spaghetti Sauce.

- Lou

Slow Cooker Chili with Sweet Potatoes

The days are getting shorter, the grass is covered by leaves and frost sparkles in the sunlight in the early mornings – winter is definitely on its way. There aren’t many things that I like about winter. There’s just something about leaving in the morning when it’s still dark out and then getting home as the sun is setting that is pretty depressing. I don’t like the cold, and I may be one of the few Canadians who hates the snow; to sum it all up, winter and Lou just don’t really go together. Also, talking in third person and Lou don’t really go well together either. (Note to self: no more third person.)

I’m going to try and keep the negativity to a minimum here because Living Lou is a positive space, and there are a few things that I love about winter. One of those is inevitably Christmas and the other is comfort food; soups, stews, baked pasta, oatmeal, I could go on and on! If you were hanging around Living Lou last year you’ll remember the chili I shared that is one of mine and my Dad’s favourites. Today I’m sharing a new and easy chili, all it requires is a quick saute and preparation of the ingredients and then you can just dump it all in the slow cooker turn it on, and come home to a heart warming, flavorful chili after work.

Slow Cooker Chili with Sweet Potatoes (serves 4-6)
Recipe by Lou

Ingredients

1 tbsp olive oil
1 onion, chopped
4 cloves garlic, crushed
1 lbs hot italien sausage meat
1 1/2 lbs ground turkey
1 tbsp chili powder
1 1/2 tbsp grill seasoning
1 1/2 tbsp cumin
1 tbsp coriander
1/2 tbsp chipotle chile powder
1/2 tbsp smoked paprika
1 1/2 cups crushed tomatoes
1 3/4 cup beef stock
1/2 tsp whole pepper corns
1 1/4 cup chopped, raw, sweet potatoes

Directions

In a large pan, heat olive oil over medium heat. Add onion and saute for 3-4 minutes, add garlic and cook for a minute. Add sausage meat and ground turkey, cook until fully cooked. Drain off 1/2 cup of fat, then add chili powder, grill seasoning, cumin, coriander, chipotle chile powder and smoked paprika. Stir until fragrant.

Dump the contents of the pan into slow cooker, cover with crushed tomatoes and beef stock. Stir in pepper corns and sweet potatoes. Cook in slow cooker over low heat for 6 hours.

Is chili one of your favourites during the cold months?

- Lou

Loaded Nachos

I really love nachos, always have, always will. Nachos are one of those snacks that take a little bit longer to throw together than some other snacks, but I find that the extra effort pays off in how satisfying these nachos are. I love to make my nachos loaded, none of that melted cheese on corn chips dipped in salsa business, I want all the toppings. The thing about nachos is that it is a snack that you can tailor to your own taste. I love olives, so I like to add olives to my nachos. The day that I made these nachos, I wasn’t in the mood for spicy, so I decided to omit jalapenos.

Once you have decided what toppings you want, making the perfect nachos is all about layering. A layer of corn chips followed by all the toppings, followed by another layer of corn chips, followed by all the toppings. Just repeat these layers until you have a tower of nachos. Throw them in the oven for a few minutes to melt the cheese and voila!

Loaded Nachos (serves 2-4)
Recipe by Lou

Ingredients

1/2 tbsp olive oil
1/2 lbs ground turkey
1 tbsp + 1/4 tsp taco seasoning
1 tbsp sour cream
1/2 tbsp water
Corn chips – I didn’t measure how many corn chips, just use your judgment for 2-4 people
1/2 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup chopped olives

Directions

Over medium-high heat, heat olive oil and crumble ground turkey. Cook turkey until fully cooked and add in 1 tbsp of taco seasoning. Remove from heat and set aside.

Meanwhile, prepare sour cream. Mix 1 tbsp of sour cream with 1/2 tbsp of water and 1/4 tsp of taco seasoning. Set aside.

Now, on a baking dish, put a layer of corn chips, followed by half the shredded cheese, 1/2 the ground meat mixture, 1/4 cup of salsa, 1/2 tbsp of the sour cream mixture and 1/8 of a cup of chopped olives. Follow by another layer of corn chips and layer on the remaining ingredients.

Put nachos under the broiler for 2-4 minutes or until cheese is melted.

These loaded nachos make the perfect after school snack, or snack during sporting events.

- Lou