First Guest Post!

I want to welcome Katharine Miller to my blog for her first guest post! Since it is her wedding week (aaaaahhhh!!! yaaaaaay!!! ) I thought it would be a great time to showcase one of her many talents. She is always cooking up such healthy stuff and I am alllllways like 'hey girrrrrl, give me that recipe!'. I am sure we will see her on my blog a lot in the future.


Happy Wedding week, Drew and Katharine!
Love, Germs

Incredible and Healthy Pasta and Meatballs

I have been promising to share a recipe with Megan for a long time, and this is definitely an awesome one! This is one of my “go to” recipes and is really easy to make. A lot of the spices that I use come from a hidden Galveston gem, Maceo’s Spice Import. The spices are super cheap compared to grocery stores. If you get the chance to go by Maceo’s, don’t leave without eating a muffalata and purchasing their pepper medley. Both are INCREDIBLE.

 You can find Maceo’s in Galveston on Market Street between 27^th and 28^th St. (2706 Market Street Galveston, TX 77550) http://www.maceospice.com/

Ingredients

     1/2 Cup plain dried breadcrumbs

     1/4 Cup chopped Italian parsley

     1 Tbsp Italian seasoning

     2 Large eggs, lightly beaten

     2 Tbsp whole milk

     3/4 Cup grated Romano or Parmesan cheese

     3/4 tsp salt

     3/4 tsp freshly ground black pepper

     1 lb ground turkey

     1 lb Ground pork

     1/4 Cup extra virgin olive oil

     5 Cups Marinara Sauce (see above)

     1 Tbsp chopped fresh basil or 1 tsp. dried basil leaves

   1 Shallot minced garlic

   Wheat angel hair pasta

In a large bowl, stir together breadcrumbs, parsley, Italian seasoning, eggs, milk, 1/2 cup of the cheese, and 3/4 teaspoon of each salt and pepper. Add the turkey and pork and gently stir to combine, being careful not to overwork the meat. It is best to mix it by hand! 

Shape the meat mixture into bite-size balls.

In a large skillet, heat the oil over a medium-high flame, an iron skillet works really well. Add the meatballs in batches, and cook until the meatballs brown on the bottom (3-4 minutes). Turn the meatballs over and brown the other side. Don’t worry about the meatballs being thoroughly cooked at this step. Remove meatballs and place on a plate. Start another batch. Once all of the meatballs have been browned on both sides, add all of the meatballs back into the skillet. Add marinara sauce and bring to a boil. (This step cooks the meatballs through) Reduce the heat and simmer until the flavors blend, about 5 minutes.

Serve on top of thin angel hair wheat pasta. Top with feta or parmesan cheese.