Turkey Zucchini Meatballs

I like to freeze these uncooked, because they cook up pretty quickly.  It's a great way to use zucchini too.  I double this and use my large pampered chef cookie scoop, getting about 34 to 35 meatballs.

Turkey Zucchini Meatballs
1 lb. ground turkey, organic
1 cup shredded zucchini*
1 tsp. homemade Italian seasoning
1/2 tsp. homemade garlic powder
1/2 tsp. homemade onion powder
1/4 tsp. organic (or homemade) crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper

*if using thawed, frozen shredded zucchini, squeeze out liquid before adding.

Shape into balls and freeze or cook.  To freeze, I put them on a try and freeze, then remove and freeze in an airtight freezer container or freezer bag.

To Bake (thawed):
Preheat oven to 400°F.  Line a baking sheet with parchment paper or use a pampered chef stoneware bar pan.  Bake 16-18 minutes, or until done.

To Bake Frozen:
Bake 20-25 minutes or until done.

I like to bake the meatballs about an hour to an hour and a half, prior to dinner.  Place them in a crock pot on low and top with a sauce.

Sauces we love:
Homemade marinara sauce
Hot pepper mustard sauce
Home canned BBQ sauce
Mixing home canned ketchup with home canned grape jelly

We've also considered using our habanero/apricot jelly in place of grape, as well as our hot pepper jelly.  It all depends on what you like.  It make a super easy meal.

These sauces are terrific with beef/pork meatballs as well.

Coffee and a Day of No Weeding ~ Dehydrating Miner's Lettuce

Thursday evening, to honor my hard work in the garden, Hubby surprised me by not working overtime.  He took me on a ride on the Harley, ate at our favorite steak house (which has special motorcycle parking), and ended the evening with adult beverages on the porch.

Friday I piddle-dinked around, sucked down coffee, moaned and groaned, complained, let out heavy sighs, wished I drank the beer and not the Crown Royal the night before, and contemplated.  I won.  Even though we have weeds to pull, I decided I didn't want to poke my eye out bending over the 4 foot grass and weeding the sweet potatoes.  Hubby volunteered to weed wack it down to where I could easily see the roots, so I took the day off, in hopes for rain.    There was a 50% chance of rain at 10am, and that motivated my decision (although I'm out there at 7am and done by 10am). By the way, the rain arrived, and may arrive again today.

Oh, I had inside work to do, like make a batch of turkey-zucchini meatballs (recipe to come soon) and get them in the freezer.  

I placed an order to restock my dry beans, brazil nuts and other organic items I cannot buy in stores.  Of course, right after I placed the order, I remember one item I forgot.

I had carpets to clean and spot clean, and books to dust and get back on the book shelf.  I have a HUGE load of stuff to take to the thrift store, and lapghans to crochet (for sale).  I now have 4 lapghans on my hook. Yes 4.  I'm a crazy crochet lady lately.  

Why 4?  Well, when I start them, they are just perfect in hot weather on the porch, but when I get about 1/4 of them done, they become indoor projects, with good ol' air conditioning, and a good movie to watch.

We've been visiting our 19 year's place of business, where she just became the Assistant Manager (movie rental business).  We are so proud of her. Although this business is highly unlikely to stay open much longer, she'll have this experience on her resume and higher pay.


Miner's Lettuce was new to the homestead this year.  In looking to winter food stock and preparedness, I decided to dehydrate some of it.

I am grinding up into a powder.  I will be adding it to my breakfast smoothies (or lunch), to soups, stews, eggs, pasta, and what ever else comes to mind.  

Pre-Weekend Update ~ Finished

The weeding continues daily.  I have to make decisions on which is more important, and sooooo mucchhhhhh needs weeded.  It's a battle of water one day, weed the next, because it's been getting fried here on a constant basis.   

If you've ever weeded carrots, you feel my pain.  Pictures to come soon.