Yesterday’s Farmer’s market had the best selection of fruits and vegetables yet this year, so I stocked up. I had fresh garlic and eggplant, summer squash and zucchini, farm fresh eggs, and the list could go on and on. A few nights ago my sister-in-law was over for dinner and talking about spaghetti and meatballs (which I love). I decided that I would make myself some meatballs this week so I grabbed some ground turkey breast meat at the grocery store. Since Duncan woke me up at 6:00 this morning I had nothing else to do before the rest of the human world awakes, so I decided to get started on those meatballs.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
I took about half of this mixture and tossed it in with my ground turkey, added an egg and some herbed bread crumbs and made meatballs. I think that I’ll mix the other half with some tomato sauce for a stuffed pepper mixture. If it doesn’t make it into a pepper it’ll be because I ate it as a side dish to eggplant stackers.