I have come to the conclusion that Menu Planning for the entire week at my house is nearly impossible.  Last week I almost got everything back together and then Jon went out of town for 2 nights and then we went on a (awesome) spur of the moment mini-vacation.  That is how our lives are.  Eventually I will learn how to really get it all together.

So with that revelation, I will take it one day at a time.  Here is my “Menu” for tonight.  Mini Turkey Meatballs and Penne w/green beans and corn.  I found this recipe from Giada on Food Network, but tweaked it to make it a little more healthy (i.e. I baked the meatballs instead of frying them)

Ingredients

• 1 small onion, grated (dry off excess water)
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup Italian dried bread crumbs
• 3 tablespoons ketchup
• 1/2 cup Italian Blend Cheese (Parmesan, Romano, Asiago…)
• 1/2 teaspoon
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 26 ounces Simple Tomato Sauce or store-bought marinara sauce

Directions

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Italian cheeses, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Bake in the oven at 350 for about 25 min.  Turning over halfway thru. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Transfer the meatball mixture to a serving bowl.

You can serve this alone as an appetizer or with pasta