Snausages! (Spicy Turkey Breakfast Bites)

Oh, my goodness. The twelve year old inside me cannot stop giggling at calling something bites. (It’s a French thing, you’ll have to google it.) But! Saw this idea while scouring the Pinterest for low carb breakfast ideas other than eggs.

I’ll give this a good grade – it’s yummy. Ground turkey mixed with some grated butternut squash and onion for moisture and flavor, with some fresh rosemary, sage and red pepper flakes to add spice. I am actually looking forward to mornings this week for the first time in a while.

Spicy Turkey Breakfast Bites
(Can we call it sausage? I don’t know if we can….but that’s the idea.)

1 lb. 85% lean ground turkey
1/2 c. grated white onion
1/2 c. grated butternut squash (or zucchini)
1 Tbsp. AP flour
1.5 Tbps. dried sage (leaves, not powder)
1.5 Tbsp. minced fresh rosemary
1 tsp. crushed red pepper

Preheat your oven to 400″. Line a baking sheet with silver foil and spritz with baking spray.
In a medium bowl, mix together everything but the turkey, then add in the turkey and mix well. I use clean hands, but use a paddle attachment in your mixer if you need to. Make twelve meatballs out of the mix, about the size of a golf ball. This is really sticky, btw, so just be mentally prepared. Then, wet your hand or the bottom of a glass and smoosh the balls down so they’re about 1/2″ thick and look like slider patties. Bake 20 minutes, turn, bake 10-15 more minutes. If they didn’t get brown enough, broil for 2-3 minutes. (Don’t bake much longer because you don’t want dry little hockey pucks.)

And, are you asking yourself why there’s a tablespoon of flour in there? It’s a back-up sponge; the ground turkey, grated onion and squash have a LOT of water between them. A little dash of starch (like bread crumbs in your meatloaf) keeps the moisture in the meat instead of running out the sides. I think. Since, you know, this is theoretical as I am not a food scientist.

Cool, and serve for brekkie. We had ours with an oven frittata, although a three-pack of these would be a great breakfast on their own.

The next time I make these, I am adding chopped spinach. Just for the added color and nutrients.

servings: 12

According to the verywell.com recipe nutrition analyzer, each patty has:
Cal 89
Fat 5.8g
Sodium 24mg
Carbs 1.9
Protein 7g

Coconut Curry Meatballs

Meatballs.  Coconut. Thai red curry. What is not to like?

CurryMeatballs1med

Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.

MeatballCollage

The zucchini and the onion add some moisture since the turkey is lean.

CurryMeatballs2Cmed

The sauce is simple – just some curry paste and coconut milk.

CurryMeatballs3Cmed

Finish with some fresh basil and call it yum.

 
Ingredients
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
Garnish
fresh basil leaves
fresh cilantro leaves
Instructions
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)

serves 4
calories 252
fat 24mg
cholesterol 0mg
sodium 129mg
carbs 11g
-fiber 2g
-sugars 5g
protein 4g

Don’t Let Your Meat Loaf

ML8Bill is full of catchy little sayings – “What’s the word, hummingbird?” and “Don’t let your meat loaf.” They make me groan and laugh at the same time.  He also decided we should call these duchess potatoes, “tater titties”. Despite all this I love him, Pa. And I’d rather have duchess potatoes than tots any day.

That being said, meatloaf is a popular dish at our house. For dinner and then sandwiches the next day (With mayonnaise -something else Bill taught me. I always thought ketchup was best, but I was wrong!)

We’re partial to ground turkey in our house – the old beef/pork combo is just too rich for us.  

 Want to try it?

picture of ground turkey, bread crumbs, sriracha, ketchup, egg, onion and chopped bell peppers
The usual suspects
Egg, chopped peppers, grated onion, bread crumbs in bowl
Mix
Mold.
Mold.
ML3
Glaze.
Bake.
Bake.
Rest.
Rest.
Slice.
Slice.

 

Meat Loaf, Don't Let Your
Serves 4
Easy turkey meatloaf with a spicy sweet tomato glaze, served with a chunky tomato sauce.
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Prep Time
10 min
Total Time
50 min
Prep Time
10 min
Total Time
50 min
235 calories
20 g
74 g
13 g
11 g
3 g
174 g
550 g
11 g
0 g
9 g
Nutrition Facts
Serving Size
174g
Servings
4
Amount Per Serving
Calories 235
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 74mg
25%
Sodium 550mg
23%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
6%
Sugars 11g
Protein 11g
Vitamin A
14%
Vitamin C
51%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.25 # ground turkey (Jennie-O 93/7 is best!)
  2. 1 egg
  3. 1/3 c. dried bread crumbs
  4. 1/3 c. diced bell pepper
  5. 1/4 c. grated onion
For the glaze
  1. 1/4 c. tomato ketchup
  2. 2 Tbsp. Sriracha
  3. (Ok, ok - I just totally made up those glaze measurements because I just squirt them both on and then smear them about.)
For the sauce
  1. 1 14oz can diced tomatoes with onion, celery & bell pepper
  2. 2 Tbsp olive oil
  3. 1&1/2 tsp worsteshire sauce
  4. 2 garlic cloves, crushed
  5. 1Tbsp sugar
  6. 2 Tbsp balsamic vinegar
  7. 1/4 tsp. dried thyme
  8. 1/8 tsp ginger powder (or better yet, a quarter-size piece of candied ginger slice)
Instructions
  1. Preheat oven to 375*. Line a small cookie sheet with silver foil and spritz it with non-stick spray.
  2. Grate the onion in the mixing bowl. Chop the pepper, add to bowl along with the egg and bread crumbs. Mix with a fork. Add the ground turkey. Mix gently with your hands. In the bowl, form the mixture in to a general loaf shape. Invert the bowl on to the prepared cooking sheet and touch up the loaf shape.
  3. Squeeze the ketchup and sriracha on to the loaf, and using your fingers since they're already dirty, mix the two sauces and spread them evenly on the top, ends and sides of the loaf. Slide a meat thermometer in to that bad boy and in to the oven he goes. Should be done (165* ) in about 35-40 minutes.
  4. Let it rest for five minutes before serving.
For the sauce
  1. Once the loaf is in the oven, put all the sauce ingredients in a sauce pan on low. Simmer, stirring occasionally, until the meatloaf is done. Serve with the slices.
Notes
  1. You could cook this in a loaf pan, but cooking it "open style" on the cookie tray makes for that yummy crust and glaze on three sides of the loaf instead of just the top.
  2. Be careful with your ground turkey selection - read those nutrition labels because some can be 80/20. If you're going that route, may as well do a ground beef meat loaf!
beta
calories
235
fat
13g
protein
11g
carbs
20g
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