There is something about Sundays. They are often relaxed with limited activities and after working all week, Sundays are a time for the family to take a step back and connect. Often, I make a larger dinner on Sunday and figure out a way to repurpose it for an easy dinner on Monday. This post includes two meals in one: Turkey Meatballs and Pasta Augusto with Rose Romano’s Italian Gourmet Toppings.
Rose Romano’s Italian Gourmet Toppings are a low-calorie, gluten-free, locally sourced gourmet topping made with red or green peppers which can be used on pasta, vegetables, seafood, omelets and sandwiches. The ingredients in Rose Romano’s are quite simple: sweet red or green bell peppers, tomatoes, onions, garlic, olive oil, herbs, spices and seasonings. Best part is, this product is all natural and does not contain any synthetic preservatives.
During my recent trip to Italy, I noticed Italians do not smother their food in their sauce. They use sauces as a food enhancement, but not in an overpowering kind of way and I wanted to stay true to their food style when creating some of my recipes.
My first recipe began with my turkey meatballs (recipe below). Turkey meatballs are always well received in this house and in heavy rotation. To keep from getting bored, I often mix it up. Sometimes we have straight spaghetti and meatballs, while other times we have meatball sub sandwiches.
This Sunday, I opted to make open-faced turkey meatball sandwiches which I served in a kaiser bread bowl and topped with melted swiss cheese and Rose Romano’s toppings. Super easy to do, just follow the directions for hollowing out the kaiser bread bowl (click the link above) and fill bread bowl with turkey meatballs and sauce. Top with swiss cheese and Rose Romano’s toppings and place in the oven to melt the cheese.
On Mondays, I like to keep dinner as easy as possible because it is the first day back to work and everyone is still in weekend mode (including me). For Monday’s meal, I paired the turkey meatballs with Pasta Augusto. For Pasta Augusto, I sautéed pasta and sliced black olives in olive oil and then combined the pasta and olives with Rose Romano’s Italian Peppers (I used the red bell pepper topping). I paired the pasta with Sunday’s turkey meatballs but we didn’t feel like we were eating leftovers. It felt like a completely different meal.
- 2.5 pounds of ground turkey
- 1/2 cup of shredded zucchini (for an extra boost of veggies for the boys)
- 1/2 cup of grated parmesan
- 1 TBS dried oregano
- 1 TBS onion powder
- 2 pinches of salt
- 1/2 cup of seasoned bread crumbs
- 1/4 c of wheat germ (optional, again for a boost of nutrition)
- 1 egg
- 1 jar of your favorite marinara sauce (or your homemade sauce)
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or spray with non-stick cooking spray. Combine all ingredients into a bowl and form small-sized meatballs about the size of a palm. Bake for 30 minutes, then finish in a pot of your favorite marinara sauce and let simmer for another 30 minutes. Once ready, serve alongside pasta or in a sandwich.
Disclosure: I received samples of Rose Romano’s Italian Gourmet Toppings to sample. Opinions are my own.