Everyone’s cutting down on their red meat intake these days. But ground beef is arguably the most versatile type of meat, and it’s at the heart of so many delicious dishes - Enter the magnificent turkey: a leaner, healthier option to ground beef.
The benefits of turkey reside in its lower amount of saturated fats, although it is lower in all kinds of fat compared to ground beef.
To help you make the switch -little by little-, here’s a couple recipes with turkey that’ll leave you full yet hungry for more:
- ¼ teaspoon Thyme
- ½ teaspoon white pepper
- 1 teaspoon salt
- Olive oil as desired
- 2 tablespoons parmesan cheese
- 200 grams mozzarella cheese, grated
- 4 cloves garlic, chopped finely
How to make:
- Sauté garlic until golden brown.
- In a bowl, add all ingredients, including garlic, and mix.
- Add more olive oil if the mix feels too dry to properly mold into balls. This will also prevent them from sticking.
- Shape into balls and place onto a baking tray.
- Bake for about 20 minutes at medium-high heat.
Serve with Italian marinara sauce or béchamel sauce.
Italian style stuffed eggplant
- 2 eggplants, large
- 400g ground turkey
- Puréed tomatoes, 300ml
- 2 tablespoons powdered garlic
- 1 tablespoon powdered onion
- 1 teaspoon dry parsley
- Olive oil
How to make:
- Slice eggplants in half and bake until soft.
- Once soft, scoop out about 70% of the eggplant and set apart.
- Cook ground turkey in a big saucepan
- When done, add tomato purée and dry parsley. Let simmer for 10 minutes
- Add the removed eggplant and cook for 5-10 minutes.
- Turn off the heat, add the rest of the spices, and mix. Let sit for a few minutes and then serve on top of the eggplants.
I like to save the removed eggplant to make babaganoush, but to each their own. You can also purée it in a blender to add consistency to your ground turkey.