It has been an incredibly stormy day here…flash flood warnings and blustery winds.  No one told me winter had arrived, but I’m preparing just the right foods in case the power goes out (again): applesauce, chicken stock, and pasta with meatballs.

With the last of summer tomatoes to use (I know, I’m covering almost every season here!)…and my frozen ground turkey about to thaw, I thought it would be a perfect time to start rolling the meat and pull an old classic together.

Turkey Meatballs and Pasta - Serves 6

I have saved batches of sauteed tomatoes with olive oil, garlic and basil for times like this. Use fresh or your favorite marinara sauce and combine with meatballs and whole grain pasta.  There are wonderful varieties available in most stores now.

1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg, lightly  beaten
1 tsp. chopped basil
1/2 c. almond meal (can use bread crumbs)
1/4 c. fresh parsley
1/2 tsp. dried oregano

Mix gently and shape into 1 1/2-inch meatballs. Try not to over ‘handle.’ Saute in large skillet until browned and no longer pink.

Mix with tomato sauce or place on top of pasta with sauce. Garnish with extra Parmesan.

>>Turkey has many health benefits. One 5-ounce serving provides almost half of the recommended daily allowance of folic acid, and is a good source of B vitamins, zinc and potassium. These nutrients have been found to keep blood cholesterol down, protect against birth defects, cancer and heart disease, aid in nerve function and growth, boost the immune system, regulate blood pressure, and assist in healing processes. Keep this recipe handy for post-Thanksgiving, when we need an extra dose of energy:)