Juicy Turkey Meatballs with Ramps and Cilantro

Know what I love? Meatballs. Know what I love even more than meatballs? Spaghetti and meatballs!

So I set out to make spag and balls (a phrase my very “New York” friend Phil taught me) one night. I started with a Best of Cooking Light Italian Favorites meatball recipe as inspiration…and I use the term inspiration because the only thing similar to the Cooking Light recipe and my meatballs was that they both are made of meat.

I’ll date this recipe when I say this, but it was the height of ramp-madness at the farmers markets when I made it. I had ramps…I had to use them…and I wasn’t going to make Spring Pad Thai or Spring Risotto…I was on a meatball kick! (Has anyone noticed by now that my dinner and cooking choices are driven, largely, by freak cravings that must be satisfied?) I also had a large bunch of cilantro that was intended for an herb salad I don’t think I ever got around to making. These ingredients had to be used or else my market buys were going to go bad.

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