I can't say enough good things about Harris Teeter's Italian Style Turkey Meatballs. They are spiced with garlic, onion, peppers and parmesan and romano cheeses and, for a pre-cooked food, are surprisingly flavorful. They also have great texture, contain few additives, are satisfying (they way good meatballs should be) and are low in fat (10 grams per serving or three meatballs) compared to meatballs made with other meats.
The meatballs (pictured, immediate left, in store packaging and, below, out of the packaging) are an ideal dinner option when you want something tasty and healthy but don't have a lot of energy and/or time for cooking or the weather is too hot to make an elaborate meal. I have yet to explore the full possibilities of recipes that can feature these meatballs either whole or ground. So for now, I've been making a meatball and sauce recipe that is easy and light -- perfect for summer. I simmer the meatballs in a homemade sauce made from onions and yellow peppers sauteed in olive oil, diced fresh tomatoes, a little tomato paste (to thicken the sauce), fresh minced garlic and fresh basil (add the garlic and fresh basil last), and, of course, salt and pepper to taste. The sauce doesn't need to cook long, and simmer the meatballs with the sauce just long enough to heat the meatballs thoroughly and allow the flavor of the sauce to permeate the meatballs and vice versa. Serve the meatballs and sauce over a thick cut, fresh pasta like Buitoni's Fettuccine (which cooks in as few as three to five minutes), and top with a light dusting of grated parmigiano reggiano (which we're never without in our kitchen). Complement the main course with a small garden salad. On nights when making dinner fast is key, we limit our salad ingredients to three vegetables; this to avoid the tendency to build a huge salad that is a meal unto itself. And with that, dinner is done! Buon appetito!
