The other day I was talking to my bestie Inna about meatballs. Yes, these are totally normal conversations between the two of us. After swapping a few meatball recipes, Inna said that she made hers with oatmeal. Oatmeal? In meatballs? Yes, please.
Guess who ended up trying some yesterday? This gal!
I was too impatient to wait for a recipe, so I just threw what made sense to me together and voila. Baked, oatmeal meatballs.
Peanut loved them.
We’ve been having a hard time with meat – as in, she prefers not to eat any. I make up for is by cooking with tofu, but since Jon and I are not big tofu fans, it usually means that I make 2 different meals (or at least 2 separate options). I’ve been experimenting with a bunch of options to encourage her to eat meat and this one did the trick! She gobbled them up – without any tomato sauce or ketchup! (a tried and true way to get her to eat just about anything).
After finishing the meatballs, I decided to test out a couple of new tricks that I learned via Ashley’s Tutorial Tuesday: Food photography.
I usually take most of my photos on the floor by the glass slider either early in the morning or in the early afternoon. It provides the perfect amount of light.
The problem is that my teeny tiny little house and my teeny tiny little dining nook doesn’t provide a whole lot of space, but I make due.
I’ve been thinking about setting up a Lightbox like I’ve seen online, but we all know just how much time I have on my hands (read: none, zippo, zilch), so I settle for this:
So there you have it.
- 1 lb ground turkey
- ½ cup oatmeal
- 1 egg
- ¼ cup milk
- 1 onion, ground
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Beat the eggs and milk, add the remaining ingredients and mix until they’re all combined.
- Bake at 350 degrees for 20-25 minutes, or until the center of the meatball is near 180 degrees.
- If freezing, lay out on baking sheet and place in the freezer for 30 minutes, then store them in a zip lock bag.