It’s taken me a while to share with you a dish that I made quite some time ago. You know those pesky family and household demands, can’t get away from them. But I am finally here doing so. Quite a bit ago I happened to stumble upon one of Rachel Ray’s segments on the Food Network channel. She was sharing one of her 30-minute meals, and it was exactly what I was looking for. It was a weekday, and I needed to come up with something for dinner, pronto.

As it turns out this 30-minute meal actually takes 50 minutes to make (20 minutes for prep and 30 minutes to cook). Nevertheless, it was a great addition to my weeknights dinner repertoire. I used Rachel’s recipe idea and adapted it for the ingredients I had on hand. You can try Rachel’s original recipe for Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy or you can try my adaptation of it.

Turkey Meatballs with Goat Cheese
Ingredients
1lb Ground Turkey
Salt and Pepper (to taste)
1 Large Egg
Minced Garlic (to taste)
Bread Crumbs
Grated Parmesan cheese
Goat Cheese
Extra-Virgin Olive Oil

Preparation:
Preheat oven to 400 Degrees F.

Combine the first six ingredients. Roll the combined meat mixture into equal size balls. My meatballs were on the smaller side. Arrange meatballs on a baking sheet. Coat each meatball with olive oil. With the back of a wooden spoon, make indentations in each meatball. Place goat cheese into each indentation.

Bake for about 15-20 minutes, or until meatballs are golden and cooked through.

My version of the meatballs might just actually take 30 minutes, and they are pretty tasty.