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so i came home yesterday to left over defrosted turkey meat and originally thought of making turkey burgers.  however, i didn’t have any cheese for thee burger, burger dinner out the window. next lightbulb, meatballs with pasta..done, easy. then i opened my fridge and noticed some extra items i’ve been trying to figure out what to do with.  and so my experiment began, just letting this little voice in my head speak to me (scary i know).  I grabbed my ingredients and stepped forth to the unknown hoping this recipe tastes good or else my boyfriend and i are left eating Reese’s Puffs cereal for dinner. plus,  i’d have to get rid of this food :( well, feed it to the dogs.

Here i was with turkey meat, corn…yes corn, sun-dried tomatoes, onion, garlic, and pita bread (a bogo sale at my local supermarket, they always seem to lure me over..damn bogo sales!!).  my child was born: a turkey-corn meatball pita sandwich.  i was off “like a prom dress” to make my concoction.

Cooking items needed:

small measuring cup

measuring spoons

1 sauce pan

1 skillet

large bowl

Turkey-corn meatballs:

8 oz lean turkey ground meat

1 tablespoon complete seasoning

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon ground sage

1 teaspoon worcestershire sauce

1 husk of sweet corn (already cooked)

1 teaspoon sun-dried tomato oil

1 teaspoon sun-dried tomatoes


1/4 diced yellow onion

1/2 cup panko bread crumbs

pita bread (store bought)

place the ground turkey in a large bowl.  dice up the onion and a handful of cilantro (this i let you decide how much to add, some like a lot, others don’t like cilantro much), and with a knife slice off the corn kennels from the husk. add all the players to the ballgame: complete seasoning, cumin, onion powder, sage, worcestershire, diced onion, sun-dried tomato oil & tomatoes, cilantro, and corn.  Mix the party together well, the corn will need to be broken off into smaller or individual kernels as you are mixing. Once everything is mixed together, add the 1/2 cup of panko bread crumbs. Gently, mix in the bread crumbs.

In a skillet add olive oil.  make golf sized meatballs and add to heated skillet, turn on each side until they are browned. cover until cooked about 10 minutes or until opaque all over.  test one meatball and slice in half to make sure it’s throughly cooked.  Get the pita bread and heat it up for 30 seconds in the microwave, this will allow you to slice it open with a knive.  Insert halved meatballs and any additional items you’d like.  i added some lettuce and mushroom sauce i had in the fridge.

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enjoy :)

© confessions of a recipe junkie | michelle contreras