Grilled Vegetable Kabobs

Summer : Grilling

Look at these colors!

Okay so this one's pretty explanatory, but I did one thing a little different - infused olive oil

Ingredients

• veggies of choice
• olive oil
• rosemary, leaves and stems
• basil, leaves and stems
• garlic, 1 clove halved

Directions

1. Pour some oil in a small, dish.
2. Add Rosemary and basil leaves and stems. Stems whole and leaves finely chopped
3. Add a clove of garlic, halved
4. Heat the oil in the microwave to infuse flavors
5. Brush vegetable skewers
6. Skewer mushrooms with two skewers so that they do not twirl and spin, and fall off the skewer in the grill

Baked Italian Turkey Meatballs

Ingredients

• ground turkey
• spinach
• sundried tomatoes, finely chopped
• basil, finely chopped
• rosemary, finely chopped
• garlic, minced
• italian seasonings
• onion, finely chopped
• egg
• salt & pepper
• olive oil
• bread crumbs (optional)
• tomato paste (optional) 

Directions

1. Preheat oven to 340
2. begin sauteing onion, garlic, and rosemary in a pan on medium to medium high heat
3. add spinach and basil and cook this mixture down until it caramelizes and the liquid is evaporated
4. set aside and let cool.
5. Combine turkey, egg, tomato paste, and optional bread crumbs in bowl and mix, but do not over handle your ground turkey at any point or you will end up with tougher meatballs
6. Add in the caramelized mixture
7. Form into small meatballs no bigger than 1.5 inches
8. Bake for 20 minutes or until internal temperature reaches 160. If you care making these meatballs for meal prep, or will freeze them, feel free to cook to 145ish because they will finish cooking when you reheat them. This tip will help keep the moisture of the meatballs intact.

Notes:

Sometimes, I like to use a combination of 94-96% fat free beef and ground turkey for added flavor and moisture. I usually use more turkey than beef.