Today's meatball recipe was created on a whim. My taste buds have literally been all over the map, of late. From Indian sauces, to Mediterranean flavored salads and Asian spiced vegetables. I needed a versatile protein source that was healthy, filling and easy to pair with just about anything.

Hello lemon pepper meatballs! Extremely easy to make with just four ingredients. Lemon pepper seasoning is available in nearly any grocery shop. Chances are you have some stashed in your pantry right now. It can also be made at home by blending garlic and onion powders, lemon zest, black pepper and salt. For quick clean up, simply line a sheet pan with foil. 

It would be remiss of me to simply state how versatile these meatballs are, and not provide any suggestions of what to serve with them. If carbs are not an issue, you might consider pairing with a marsala or garlic and oil pasta dish. Use as a topping on white pizza. Or toss into a Middle Eastern style gravy and serve over rice. 

Below is a quick quinoa stir fry that is a staple in my own home. I usually cook a large batch of plain quinoa. During the week, I can toss it with any vegetables, frozen or fresh, that I have on hand. Then I might add pesto, General Tso's or thai sweet chili sauce, lemon juice - whatever strikes my fancy. The recipe here is flavored with vinegar, salt and pepper. A super easy, flavorful meal for anyone trying to eat as nutritiously as possible.

Lemon Pepper Meatballs:

Ingredients:
olive oil spray
1 large egg or 2 egg whites
1 lb. ground white meat turkey
1 cup frozen cauliflower rice, thawed
1 teaspoon lemon pepper seasoning

Directions:
Line a sheet pan with foil, spray with oil and pre-heat the oven to 375ºF.

In a bowl, whisk the egg then add the turkey, cauliflower and seasoning. Mix well. Hand roll the mixture into small balls and place on the baking sheet. Bake for 20-25 minutes until golden brown, using tongs to flip the meatballs about halfway through the cooking process.

​Tip: If the mixture does not hold its shape, refrigerate for 30 minutes before rolling.

Yield: approximately 16 small meatballs

Quinoa Stir Fry:

Ingredients:
1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced peppers
1 cup cooked quinoa
​2 tablespoons white balsamic vinegar
salt and pepper, to taste
1/3 cup chopped fresh baby spinach

Directions:
In a sauté pan, heat the oil over medium high. Add the mushrooms and peppers, cooking until just softened. Stir in the quinoa, vinegar, salt and pepper. Remove from heat and toss with the spinach immediately before serving.

Yield: 2 servings

Anyone who has ever had a roommate might relate to the experience of being assaulted by the stench of poorly cooked food. This recently happened to me, when someone with whom I had been sharing a kitchen tried to make Brussels sprouts. Whatever was done left the entire house smelling of boiled cabbage for more than a day. Based on the discarded remains tossed in the backyard, I could only assume the flavor wasn't much better. It was a happy surprise for my dogs, vulturous creatures who long ago learned to snatch and scurry away with any garbage they could find. Definitely not reliable barometers for good taste.

Brussel sprouts are one of those foods that can be wonderful in the hands of a good cook, or stomach turning in those of a bad one. And once ruined, the desire to ever want to eat them again rarely returns. So I'm here to show you (and remind myself) of how tasty this vegetable can be when prepared well. Using fresh over frozen sprouts is preferable. Frozen sprouts are already cooked, making it all too easy to overcook them during the reheating process, causing a compound called sulforaphane to be released which emits that terrible odor. To get the most flavor out of this cruciferous vegetable, it is best to season with salt, pepper and a little sweetness. This will reduce any bitterness. Acids such as lemon juice and vinegar also work well. 

Let's go through a quick rundown of how Brussels sprouts can improve your health:

1. When eaten daily, they release a team of multi-taskers, meaning the compounds they contain work synergistically to prevent many chronic diseases such as colon, lung, oral and reproductive cancers, macular degeneration, heart disease, inflammation and oxidative stress which accelerate the aging process. Studies show that in some cases, these compounds may reverse diseases that are already present.
2. They contain a long list of essential micronutrients in abundance, such as: ​Vitamin K​ - helps with blood coagulation and calcium absorption, Vitamin A - strengthens the immune system and maintains healthy vision, Vitamin C - used to grow and repair all parts of the body including bones, cartilage, tissue and skin, Potassium - regulates sodium levels, among many others.
3. The macronutrient content is substantial enough to help curb the appetite with nearly 9 grams of carbohydrates, 3 grams of protein and 3 grams of fiber per serving, with no fat or cholesterol to adversely affect your calorie intake or overall health. This is particularly useful for weight management.

This recipe could not be easier! Be sure to choose bright green, tightly compact sprouts for a fresher presentation. Leftovers store well for a few days in the fridge, and can be transformed into a beautiful side dish by lightly sautéing or roasting. The dressing is akin to a honey mustard sauce, but with the tahini and Medjool dates, has a bit more depth of flavor. 

To those who regularly visit this blog, expect the posts to become more frequent now. Slowly, I'm getting back to it as I wrap up the side project I've been immersed in for the past year and return to normal life. I describe this project in more detail in my last post {Vegan} Raspberry Rice Krispie Treats for those who haven't a clue what I'm referring to. Also, be sure to look for me here: Instagram - Pinterest - Foodgawker

Ingredients:
Salad:
​10 Brussels sprouts
​1 tablespoon olive oil
2 medium shallots, sliced thin
5 Medjool dates, pitted and sliced lengthwise
salt and pepper, to taste
4 tablespoons crushed pecans, optional*

Dressing:
5 Medjool dates, pitted
1 tablespoon tahini
1/2 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
1/8 cup olive oil
3-4 tablespoons hot water
salt and pepper, to taste

Directions:
Peel off any loose leaves, then thinly slice each of the Brussels sprouts. Place in a bowl and set aside.

In a sauté pan, heat the oil over medium-high. Cook the shallots, stirring frequently until lightly browned. Add the dates, salt and pepper and continue cooking for another minute. Remove from heat and toss with the Brussels sprouts.

To make the dressing, add all of the ingredients to a blender, pureeing until smooth. When ready to serve, spoon the dressing onto the salad, tossing until lightly coated. Sprinkle with pecans, if using.

Yield: 2-4 servings