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Italian Turkey Meatballs,Sauce and Zoodles

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Sauce on the cooktop.  1 onion diced, 5 cloves of garlic and small box of diced shrooms all sautéed. Added 56ozs of crushed tomatoes and some fresh herbs 


Made some  turkey meatballs consisting of 1lb of 85/15 ground turkey, one egg,1/4 cup panko,1/4 cup parm and 1/4 cup of fresh parsley 

These went on the small at 350° indirect till they hit 140 with a lil cherry, then finished cooking in the sauce.  

Plated up with zoodles that were stir fried in the wok on the smalll.  Just realized I got no egg pics. Sorry.  

Plated up with some shaved Parmesan 


Thanks for looking.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Nice dish, but for the love of all that is BGE I beg you...stop calling them Zoodles. 

    My my wife did this to me once. If she would have said "we're having spaghetti sauce and vegetables" I would have been prepared and content with the meal.

    But she said Zoodles. I had to assume this was like a noodle...but with something special. Like it was fried. Or coated in cheese. Or fried in cheese. 

    But its just vegetables. Fooling nobody. (As you can see this is still an argument in my home)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SciAggie
    SciAggie Posts: 6,481
     Nice dish as always - and healthy. I'm assuming the zoodles were lightly stir fried. I know if they are cooked much they release a lot of liquid. They don't look like you cooked them long enough to evaporate any released moisture. 
    Did you use a rub of any kind on the meatballs?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I actually prefer the zuke noodles (just for you) over most pasta noodles with fresh noodles being the exception.  Once you learn how to cook them them they taste great. My first time I overcooked them. Second time undercooked them.  Then tried in the wok crazy hot and crazy fast.  Best yet.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
      Then tried in the wok crazy hot and crazy fast. 
    I guess that answers my question.... Again, it looks very good. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @SciAggie - you know the wok makes things great.  Lol

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
    @SciAggie - you know the wok makes things great.  Lol
    I'm not sure what I was thinking - sorry for the momentary lapse, lol.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    The trick is to pull the zoodles a lil pre al dente.  Any later and they will weep water like crazy making a sloppy dish. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    Looks like a winner to me ole buddy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    edited October 2016
    Mattman3969 said:
    The trick is to pull the zoodles a lil pre al dente.  Any later and they will weep water like crazy making a sloppy dish. 
    Yeah we do them a lot. I also cool off the sauce a little. If not it can become a watery dish. 

    I may try them on the little griddle Griddle this week and see if I can't do the whole dish on there. 

    Also, my household is officially calling them "zukes". 

    @Mattman3969 you just saved my marriage.  ;)

    Edit. Do you do 100% turkey? I mix mine because they kept burning and falling apart

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Straight up turkey.  No mix. See ingredients for the balls in first post.  

    I use turkey for most any kind of meatballs I cook.  Anything from Italian to buffalo meatballs. It just fits better to the way we eat. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Man that looks really good. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • StillH2OEgger
    StillH2OEgger Posts: 3,897
    That looks really great. I am curious to try this, so thanks for the motivation and also the helpful hints. Sounds like a small window to pull the zoodles.
    Stillwater, MN
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