Humpday Cooking Class: What We Ate

November 20, 2014

Wednesday, November 12, BYL hosted our final cooking class of the semester. On the menu this week were turkey meatballs with pasta, a pear and gorgonzola green salad, and some dark chocolate squares for dessert. Meatballs may seem decadent, but our class coordinators Jenny and Rose put together a recipe that was simple and healthful. Read on for our recipe.

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Turkey Meatballs and Pasta:

☐ 2/3 cups rolled oats

☐ 2 eggs

☐ 2 tsp salt

☐ 16 ounces (1 lb) ground turkey

☐ 1 jar tomato sauce

☐ 8 fresh basil leaves (or 2 tsp dried)

☐ Additional spices (try an Italian mix, Herbes de Provences, a little cayenne pepper for a kick, or whatever else you like!)

☐ 1 box spaghetti

Preheat oven to 400°F, and line a rimmed baking sheet with parchment paper. Pour the tomato sauce into a medium-sized saucepan and heat. Boil water in a large pot, and add the spaghetti. While the tomato sauce is simmering, pulse oats in a food processor until they are the consistency of bread crumbs. Combine all ingredients in a medium mixing bowl, and mix everything with a rubber spatula until the mixture is combined and uniform throughout. Roll the mixture into 12 balls and space them out on the baking sheet. Bake for 15 minutes, or until the meatballs are cooked through (there should be no pink inside).
* Recipes serve approximately four people.

PRO-TIPS:
The recipe can be doubled to make a larger batch of meatballs, which can be frozen and easily reheated in a microwave for a quick meal in the future. Fresh spices are tasty, but dried ones work just as well (and keep for a very long time). Adding spices to your food can help you cut down on your sodium intake.

Entry Filed under: Cooking,Nutrition,Recipes,Tufts Events. .




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