Spicy Mini-Meatballs


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½ cup bread crumbs

½ cup buttermilk (or milk)

2 lb ground turkey (or beef or chicken)

1 onion, finely chopped

2 cloves garlic, finely chopped

1 egg

½ cup grated parmesan cheese

1 tbsp red pepper flakes (less or more – these are pretty spicy)

1 tsp dried basil

1 tsp dried oregano

½ tsp garlic salt

1 tsp salt

Sauce and pepper recipes follow:


In a large bowl, combine breadcrumbs with milk.

Add all remaining ingredients and mix with your hands. (You can try a spoon but it will take forever.)

To cook: Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.

Roll balls slightly smaller than the size of a ping pong ball and place on baking sheet – close together is fine.

Bake for 20 minutes or until browned – broil for a minute for a browner exterior.

Drain away any liquid and add to the sauce.

To freeze: Follow directions to make meatballs and then freeze for about 30 minutes on the baking sheet.

Store in a Ziploc bag or an airtight container for up to 3 months.

Simple Tomato Sauce


1 jar of favorite pasta sauce

1 can petite diced tomatoes

½ cup red wine

1 bay leaf


Simmer all ingredients in a pot large enough to add meatballs for 20 minutes while the meatballs bake.


Sauté 2 or more bell peppers sliced in strips in a tsp olive oil over medium high heat (add minced garlic if desired) until softened.

Add to sauce.

If you are using “zoodles” zucchini noodles – add to peppers for a minute of quick cooking or sauté in a separate pan so one doesn’t accidentally touch your husband’s plate. 

© Deer One Publishing 2021